Sauces – FoodWatcher

Homemade Pancake Syrup

Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again. I’m a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan…

Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again.

I’m a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan Pancakes!

10-minute Pancake Syrup is my favorite pancake upgrade.

Really though, this easy homemade syrup will make any pancakes or French toast feel special, and it couldn’t be easier or quicker to make. It’s an obvious match for our Buttermilk or Whole Wheat Pancakes, classic French Toast and Belgian Waffles. I can’t wait for you to give it a go!

How to make Pancake Syrup:

In a large saucepan: Melt butter over medium heat. Whisk in sugar, buttermilk, vanilla, and cinnamon and bring to a full boil. Reduce heat to low and cook for 2 minutes, whisking constantly.

Whisk in Baking Soda; it will foam and rise. Remove from heat and set aside for a few minutes before serving.

Store Homemade pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.

Two images showing buttermilk syrup simmering in a pot, then when it's being poured over sheet pan pancakes from a little glass pitcher.

More breakfast favorites for homemade buttermilk syrup:

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Homemade Pancake Syrup

Our easy Pancake Syrup recipe only takes 10 minutes and will make you feel like you're in a fancy restaurant. It uses pantry ingredients and is so good, you'll never want to buy syrup again.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 60kcal

Author Lauren Allen

Ingredients

1/2 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup buttermilk (can easily make your own)
1 Tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda

US Customary – Metric

Instructions

In a large saucepan, melt butter. Add sugar, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.
Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
Remove from heat and set aside to rest for a few minutes before serving.
Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.

Video

Notes

Yields about 1 ¾ cups of syrup.

Nutrition

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I originally shared this recipe March 2019. Updated July 2021 and August 2024.

Recipe originally adapted from All Recipes.

How to Make Peach Sauce (Easy Homemade Recipe!)

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

Why This Recipe Works:

Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!).
Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!

Close up of a glass jar holding Peach Sauce

Delicious Peach Sauce Recipe Ingredients

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

Fresh ripe, yellow peaches – the key to a truly exceptional peach sauce lies in using fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
Granulated sugar – sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce
Navel orange – orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
Lemon – lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
Coarse kosher or sea salt – amps up the flavor even more!
Cornstarch – a small amount of cornstarch thickens the sauce slightly.
An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.

overhead view of the ingredients in Peach Sauce — *(Not pictured: optional Peach White Balsamic Vinegar)*

How to Make Peach Sauce

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

Prep the peaches.
Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch).
Cook sauce.
In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally.
Add salt and cornstarch.
Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
Add vinegar, cool, and refrigerate.
Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.

Close up of a glass jar holding Peach Sauce, with a bowl of peaches and a peach, orange, and lemon in the background

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Frequently Asked Questions about Peach Sauce

Do I need to peel the fresh peaches?

While you don’t necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.

Can I use frozen peaches to make peach sauce?

Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.

Can I use white peaches in peach sauce?

You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.

Can I use peach sauce as a substitute for other fruit sauces?

Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce.

Other Divine Recipes Featuring Peaches

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Prep Time: 10 minutes
Cooling Time: 120 minutes
Cook Time: 40 minutes
Total Time: 2 hours 50 minutes
Yield: 2 1/2 cups
Diet: Gluten Free