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Delicious Vanilla Butter Syrup drizzled over pancakes and waffles.

Vanilla Butter Syrup

A quick and easy stovetop syrup that blends the flavors of browned butter and vanilla, perfect for drizzling over pancakes, ice cream, or biscuits.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the syrup
  • 6 tbsp unsalted butter
  • 1/2 cup dark or light brown sugar Dark brown sugar gives deeper molasses notes.
  • 1–2 tsp pure vanilla extract Start with 1 tsp; increase to taste.
  • 2–3 tbsp heavy cream or milk Heavy cream = richer syrup.
  • pinch fine salt
  • optional splash of maple syrup or 1 tsp corn syrup Helps prevent crystallization.

Method
 

Preparation
  1. Place the butter in a light-colored skillet or small saucepan and melt over medium heat. Watch closely.
  2. When the butter foams and small brown flecks form, remove the pan from the heat immediately to prevent burning.
  3. Add the brown sugar and a pinch of salt to the hot butter. Return the pan to low heat and stir until the sugar dissolves and the mixture becomes glossy.
  4. Pour in 2 tablespoons of cream or milk and stir. Add more (up to 3 tablespoons total) until the syrup is pourable.
  5. Remove from heat and stir in the vanilla extract. Taste and add more salt or vanilla if needed.
  6. Let the syrup cool slightly; it will thicken as it cools. Serve warm or transfer to a jar and refrigerate.
  7. If the syrup crystallizes after cooling, reheat gently with a splash of cream and whisk until smooth.

Notes

Store the syrup in a clean jar with a tight lid in the refrigerator for up to 2 weeks. To reheat, warm gently on the stove over low heat or in short bursts in the microwave, stirring between bursts. Use a light-colored pan to see the butter’s color change and avoid burning.