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Honey Butter Pancake Syrup

Honey Butter Pancake Syrup

Kate Schat
Honey Butter Pancake Syrup is quick to mix up, nutrient dense, and with no weird ingredients...just what my family needs! Plus the ingredients are sure to be in everyone's pantry!
4.93 from 13 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 12 ounces
Calories 126 kcal

Ingredients
  

  • 8 ounces raw honey ⅔ cup
  • 4 ounces butter ½ cup
  • 1 teaspoon vanilla
  • pinch salt optional, use only if butter is unsalted

Instructions
 

  • Gently melt all of the ingredients together, whisking to combine.
  • Serve warm over pancakes, waffles, french toast, you name it! Store in a jar with a lid.

Notes

  • Store in Honey Butter Syrup in the fridge for weeks or on the counter for a week. I put it in a pot of hot water or on my stovetops "warming zone" to warm up leftovers to use another day.

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 0.1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 62mgPotassium: 13mgFiber: 0.04gSugar: 16gVitamin A: 236IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
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