Homemade Coconut Pancake Syrup Recipe
This coconut buttermilk syrup is sweet and buttery with a hint of coconut flavor. It’s perfect for serving with pancakes, waffles, or even in iced coffees.
Servings: 12 people
Calories: 181kcal
Ingredients
- 1/2 cup salted butter
- 1/2 cup buttermilk
- 1 cup sugar
- 1/2 cup corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
Instructions
- In a large saucepan over medium heat, combine the butter, buttermilk, sugar, and corn syrup. Bring the mixture to a rapid boil while stirring. Boil for 2-3 minutes, or just until the mixture starts to caramelize.
- Remove from the heat and whisk in the baking soda, vanilla extract, coconut extract. Stir until combined, then allow for it to cool for 5 minutes before serving.
- Store in an airtight container in the fridge for up to 4 weeks. Enjoy!
Notes
Storing instructions: store in mason jars or an airtight container for up to 1 month in the fridge.
To loosen up the syrup, either microwave for about 15 seconds at a time or transfer to a small saucepan and warm over low heat.
Nutrition
Calories: 181kcal | Carbohydrates: 28g | Protein: 0.4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 172mg | Potassium: 17mg | Sugar: 28g | Vitamin A: 253IU | Calcium: 16mg | Iron: 0.01mg