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Coconut Syrup is an amazing way to bring a little taste of Hawaii to your pancakes or waffles.
Why You’ll Love This Recipe
The main reason I eat pancakes is so that I can have syrup. Is there any other reason? The first place I ever tasted Coconut Syrup was in Hawaii on some Macadamia Nuts Pancakes and it was pure heaven. I knew right away I needed to recreate it at home.
Making homemade syrup is so easy, it takes only minutes and only takes five ingredients. It is SO MUCH better than store bought pancake syrup.
Ingredients
- Coconut Extract. This gives the syrup the perfect amount of coconut flavor, it’s a nice subtle sweet coconut flavor.
- Sugar. Granulated sugar
- Baking Soda. This is what makes the syrup light and foamy.
- Butter. I used salted butter
- Buttermilk. Real buttermilk works best for this recipe, not the kind you make from adding vinegar or lemon juice to your milk. Buy the real stuff.
How to Make Coconut Syrup
- Place butter, buttermilk and sugar in a saucepan over medium heat.
- Stir until butter melts and sugar dissolves.
- Bring to a boil and boil for one minute.
- Remove from the heat and add in baking soda and coconut extract.
- Watch the mixture bubble up, continue to stir for a few more minutes to reduce the bubbling.
- Pour coconut syrup into a container or pour it straight over your pancakes and enjoy!
Frequently Asked Questions
Keep it stored in an airtight container in the refrigerator and it will last for several weeks. The syrup will separate as it sits but just rewarm it and give it a few stirs before serving.
I’m not a huge coconut fan myself but I love this syrup. If you really don’t like coconut go ahead and substitute vanilla extract for the coconut extract.
Check out more of my favorite coconut recipes:
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Coconut Syrup
Ingredients
- 8 Tbsp butter
- ¾ cup buttermilk
- 1 cup sugar
- ½ tsp baking soda
- 1 tsp coconut extract
Instructions
- Place butter, buttermilk and sugar in a pot
- With stove on medium stir until butter melts and sugar dissolves
- Bring to a boil and boil one minute
- Remove from heat and add baking soda and flavoring
- It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving
Tips & Notes:
- Real buttermilk works best for this recipe, not the kind you make from adding vinegar or lemon juice to your milk. Buy the real stuff.
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Nutrition Facts:
Lisa Aquino says
Amazing! I don’t have to buy pancake syrup ever again. I actually started with your buttermilk syrup recipe and tested a couple small batches with one toasted coconut flavoring and another hazelnut flavoring. Did I tell you it was AMAZING?!?! I won’t be craving IHOP, Denny’s, or the local diner for pancakes and syrup ever again. Now I need to figure out how to turn this into a strawberry syrup.
Katie Friend says
Does the Cinnamon Syrup recipe yield 1 cup of syrup? How many would you say that serves? (I suppose it depends on just how much you pour on your stack….haha!) I use my cake pop iron with waffle batter to make waffle balls and think these would be divine for the dipping! Can’t wait to try them all…want to make enough for all of us though. 😉
Leigh Anne says
Yields more than a cup – probably about 1 1/2 cups. As far as how many that serves it totally depends on how much people use – alot or a little!
Love the idea of waffle balls.
Jill says
Can you make the cinnamon syrup ahead of time, and keep in the fridge? Then reheat to serve?
Leigh Anne says
Yes you can totally refrigerate it and then reheat it.
Laura says
OMGGGGG PANCAKES ARE A DELIGHTFUL WAY TO START OF THE DAY! They have some sugar & spice & everything nicee these are the ingridients to make a power puff girl :D!!!! Deliiiishhh!