One of our more popular, most requested recipes on this blog is for our butter syrup. I’m sad I don’t have a better picture, but I couldn’t help but share this recipe with you, so you can serve it over those delicious Beet Pancakes I posted about yesterday. I have been making this butter syrup recipe for almost 8 years now (thanks Aunt Nancy for the recipe!) and we can’t get enough of it. Of course we can’t? What’s not to love about butter and sugar? Well, if you want your breakfast’s to go from good to GREAT, this butter syrup will do the trick. Anytime we make waffles, pancakes, french toast or any type of breakfast item, this is the syrup that will take the place of boring, maple syrup. Just beware, once you start making this syrup, your family may never go back to good ol’ Butterworths 🙂 In case you’ve missed this recipe in the past, here’s the recipe for ya!

Recipe Schema Markup

Butter Syrup
  1. 1 stick butter
  2. 1 cup granulated sugar
  3. 1/4-1/2 cup evaporated milk
  4. Pinch of salt
  5. 1 tsp. vanilla extract (if you like maple flavoring, you can add a teaspoon of that instead)
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  1. In a sauce pan, place the butter, sugar and milk. Bring the syrup to a low boil and boil for 2-3 minutes, or until sugar begins to dissolve. Continue to let the syrup low boil for an additional 2-3 minutes and then remove from the heat. Stir in the salt and vanilla extract. Serve the hot syrup over your favorite breakfast recipes.
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