Maple Butter Syrup
An easy homemade Maple Butter Syrup made with real maple syrup, butter, and cream. Rich, velvety, and ready in 15 minutes for pancakes and waffles!
Servings: 6 servings (~¼ cup each)
Equipment
- Saucepan
Ingredients
- ½ cup unsalted butter sliced, (see notes)
- ¾ cup real maple syrup
- ⅓ cup heavy whipping cream
- 1 tsp vanilla
- ¼ tsp baking soda (see notes)
- pinch of salt
- pancakes or waffles for serving
Instructions
- Add butter, maple syrup, and heavy whipping cream to a saucepan. Bring to a low boil, stirring frequently for about 1 minute. It’ll start to rise. Then reduce heat to gentle simmer for 5 to 10 minutes, stirring frequently, until thickened.
- Remove from the heat and add in the vanilla, baking soda, and a pinch of salt. Stir to combine.
- It will continue to thicken as it sits.
- Pour over hot pancakes or waffles and enjoy!
Video
Notes
Use unsalted butter to control the flavor. Salt levels vary between brands of salted butter, and since this maple butter syrup has so few ingredients, that difference can be noticeable. I use unsalted butter so I can control the seasoning myself. However, if you only have salted butter, go ahead and use it! Just leave out the additional salt and keep in mind that the finished syrup may taste a little saltier.
Baking soda makes the syrup lighter and rounds out the flavor. It reacts with the natural acidity in the maple syrup and releases tiny bubbles, which is why the mixture foams. Once that foam settles, the syrup has a lighter, smoother consistency, so I don’t recommend leaving it out!
Nutrition
Serving: 1serving (~¼ cup each without pancakes) | Calories: 291kcal | Carbohydrates: 28g | Protein: 1g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 55mg | Potassium: 109mg | Sugar: 25g | Vitamin A: 667IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.1mg