Absolute Best Pancake Syrup

FANTASTIC!!! Easy, Quick and wonderful taste! I halved the recipe and my kids ate it all! No more store bought syrup for us! ***UPDATE*** I have made this several times now and want to let you know when adding the baking soda to the hot mixture it will bubble up a lot (do not leave it or it will boil over). Also, we almost never have LEFTOVERS. If you like a thicker syrup you need to let it cool. When it is hot it is very thin and can separate. It really thickens up nicely and has a beautiful caramel color. I also make and serve mine right away but now I try and let it sit and cool for 10 minutes. It does reheat well in the microwave This would be GREAT used on a sundae, or as an apple dip.

Oh. My. Goodness. Is this good! If I could add more stars than five, I totally would. I am SO glad that I attempted this recipe. I was skeptical at first, but blown away when I tasted the end results. Never again will I use bought syrup. It's not like your typical bottled syrup. It's more like a liquid cinnamon roll. It's truly amazing, and you really can't understand unless you try for yourself. The only thing I changed was upped the cinnamon to 1/2 tsp. I like my foods a little stronger on the spice side. I freaked out after I added the baking soda, because it foamed up quite a bit. (I didn't read the reviews beforehand so I wasn't expecting this.) After pouring in into the container and letting it cool in the refrigerator, then shaking it up, it was thicker and the syrup was more uniform in color. Thank you times infinity for the person who submitted this recipe.

This is seriously *the best* syrup I have ever had. I made it exactly as writted except that I halved it. I made the syrup before I made the pancakes so it would have time to thicken up a little before serving. It was perfect! I loved it! I will only be making this syrup from now on! *Update: This really reheats well too!

*Very* tasty pancake syrup! We used it on waffles yesterday *and* then again today. Kids and hubby *love* it! Easy to make, just be sure to heed the directions and use a LARGE saucepan unless you want to be cleaning up gooey stickiness ;) This doesn't make a THICK syrup, so if that's what you're looking for, keep looking. If you're looking for YUM factor, you can stop looking :)

This is great. The recipe says to serve it warm, but I would suggest lukewarm to room temperature - it gives the foaming action some time to settle down and the syrup will thicken a bit. We had this on waffles with fresh strawberries. Yum. Thanks for the recipe!

All right, this is seriously the best syrup ever. No more store bought ever again. But there are a few things you should know when making it - first of all, when I first put the ingredients in the pot, the milk curdled and looked gross and it took a little while for it to set up correctly (just a minute really, but I thought it would be faster to go from curdled looking to syrup looking and was worried that I had messed it up). I also read the other reviews that mentioned how thin it ends up, so I took 1 tsp of cornstarch and added just enough water to make it liquid, then added it to the mix when I added the baking soda. It was very foamy but still delicious. My kids loved it. I ended up eating a little later (you know, get them off to school and then get a chance to eat some waffles myself) and by that time, the syrup had cooled off, thickened up to about the same as store syrup, and lost all the frothiness. We'll see whether it will become a gel when it cools off completely - I tried to use just a little cornstarch to avoid that. But whatever the form, frothy, syrupy or gel - this stuff is delicious. It does not taste like store bought stuff, but rather a buttery cinnamon syrup. Much better and I didn't have to butter the waffles before the syrup because the butter was already in there! All in all, a great recipe that will get written into my favorites recipe book.

I was incredibly leary about trying this recipe while reading the ingredients but decided to give it a whirl when I ended up out of syrup on pancake morning. I NEVER have buttermilk on hand so had to sub that with 2%milk mixed with 1 tb of lemon juice. My kids and I really loved the flavor, the consistency kind of threw us, it is not thick at all, very runny but also not sticky as store bought syrups are. Overall very good recipe! We enjoyed it and will use again, maybe instead of store-bought!

This was much better than I thought it would be! The sound of buttermilk and baking soda together for pancake syrup sounded disgusting, but it was really good. Just wish it was thicker. I even let it simmer at low heat for 5 minutes to help it thicken. It didn't state wether it should be white sugar or brown so I used white.

I have such a mixed opinion on this one. I agree with everyone else about the wonderful flavor. I also agree about using a pot twice as big as needed because of the foaming after you add the b.soda. The foam took about 30 minutes to go away after the syrup was done. However - despite the great flavor - I could taste a slightly "carbonated" aftertaste of the baking soda. I had to refrigerate this syrup and wait until the next morning to reheat it in the microwave - then this baking soda taste was gone. I would recommend preparing this the day before you have guests over. Otherwise it does have the flavor everyone else says it does!