Mrs. Butterworth’s syrup has always been my favorite pancake syrup. Yes, it is more expensive, and yes it is different than real maple syrup, but if given a choice Mrs. Butterworth’s is what I will choose.
It is rich and thick and buttery and oh so very good.
If you know me though you know I love making at home versions of my favorite foods, so I was thrilled to figure out a homemade version of my favorite pancake syrup. Yes, I came up with a homemade version of Mrs. Butterworth’s.
Now, I will admit that it is not exactly the same thing, but it is very close. In fact, I may like this one a little better. It really is that good.
My whole family loves it. It is rich and creamy and just what pancake syrup should be.
And it is so easy to make at home! I love making up a batch of this to keep in the fridge for our weekly pancake day.
Since this has butter in it, I skip the butter on my pancakes when I use this, but some in my family are known to still use more butter.
Homemade Mrs. Butterworth's Syrup
Make Saturday morning pancakes special with homemade Mrs. Butterworth's syrup.
- 1 cup real maple syrup
- 1/2 cup butter
- In a saucepan combine butter and maple syrup until it just comes to a boil. Whisk continually while it is heating. Once it comes to a low boil remove from heat and continue whisking until it is well combined.
- Serve over pancakes or waffles.
- Leftover syrup can be refrigerated, but it will thicken and separate some. To serve again, just reheat and stir well. I have kept this in my fridge for 2 weeks and it has worked just fine.
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 77mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 0g
Nutritional values are approximate and aren't always accurate.
My top syrup is IHops Butter Pecan, Mrs. Butterworth’s is my second and one which I have the most. I will give your recipe a try sounds good. 🙂
Awesome! I am so excited about this, Lynn. My family will not let go of the bottle syrup. I have been using maple syrup for about a year now since I learned it has “good for you properties”. Now I can get them to eat too. What a terrific compromise. Thank you!
We switched to only using real maple syrup last year. A couple weeks ago we were out and I bought a bottle of the fake stuff out of desperation. I was really surprised at how much my taste buds have changed…I hate the fake stuff now! Hopefully your family will enjoy Lynn’s recipe and make the switch with you 🙂
Sarah k @ the pajama chef
what a great idea! do you refrigerate regular maple syrup? i’ve heard conflicting advice on this & have always wondered, esp. since my last bottle got moldy. 🙁
I do keep it in the refrigerator because I had the same issue with it getting moldy. I am not sure what is recommended, but I do think it lasts quite a bit longer in the fridge.
I love Mrs. Butterworths Syrup. Saving this one thanks so much Lynn.
I usually use real maple syrup since I try to avoid high fructose corn syrup (not sure if Mrs. Butterworths has it or not).
I bet this recipe tastes amazing! My kids usually put butter on their pancakes anyway, so this skips a step. We will have to try this on our pancakes this weekend. Now if I could only come up with a real version of butter pecan pancake syrup 🙂
I was nervous when I saw the title of your post that it was going to be a recipe of corn syrup and maple flavoring (like what Mrs. Butterworth’s is really made of). What a relief to see real maple syrup and real butter…YUM!
And yes, once real maple syrup is opened it should be kept in the fridge.
I too thank you for this recipe. I prefer the taste of the “fake” syrup like Mrs. Butterworth. Maybe this recipe will help my tast buds be more accepting of “real” syrup.
Thanks for sharing Lynn. Once again; I love Mrs. Buttersworth and this is why i love your sight for your homemade versions!!
Mary Beth Elderton
Wow! *bookmarking* can’t wait to make this!
I hope you enjoy it.
Must try this! Thank you, Lynn, it looks awesome 🙂
Fantastic idea! I’ve been combining my butter and syrup for ages and now I know why it tasted familiar.
I sometimes heat the syrup a bit longer until it’s almost a simple caramel sauce. It’s a great treat with a few pecans added.