Lemon Syrup Recipe For Pancakes
This lemon syrup recipe for pancakes brings just the right balance of sweetness and tart lemon tang to your breakfast table. It’s made with simple ingredients and pairs beautifully with warm weather mornings and fresh stacks of pancakes.
If you love small-batch breakfast recipes, try one of my 3 favorite breakfast omelettes or this decadent steak fajita omelet.
Introduction
I’ve always loved the brightness of lemon at the breakfast table — especially during the warmer months. This syrup was born out of a craving for something different than maple syrup that is just as deeply satisfying. A drizzle of this sweet, tangy blend over a stack of farmhouse pancakes is a small luxury I never get tired of.
The best part? You can adjust the balance of tart and sweet flavors to suit your own taste. I tend to lean into the tart lemon flavor myself, but the recipe is easy to tweak either way. If you’ve never made homemade syrup before, don’t worry — this one is straightforward, reliable, and turns out beautifully every single time.
Why This Recipe Works
- Bright, natural flavor, from fresh-squeezed lemon juice gives this syrup its bold citrus character — no artificial flavoring needed.
- Easily adjustable sweetness and tartness, lets you tailor the recipe to suit your personal taste, whether you want something more zesty or subtly sweet.
- Velvety texture, created by the combination of heavy cream, butter, and cornstarch makes it cling to pancakes, waffles, and more.
- More than just a pancake syrup, this lemon syrup works beautifully in drinks, marinades, sauces, and desserts for added versatility.
- Quick and reliable to make, with just five simple ingredients and a few minutes of hands-on time at the stove. Just like my sparkling blueberry lemonade that also comes together fast with minimal ingredients.
Ingredients For Lemon Syrup
This homemade lemon syrup recipe is made with just five simple ingredients.
- Butter: Farm-fresh butter adds a deeper, richer flavor that elevates this syrup beyond the basics — use the best quality you can find.
- Lemon juice: Fresh-squeezed lemon juice is essential for the best flavor. Meyer lemons are my favorite when they’re available, but any fresh variety will work. Bottled juice just doesn’t compare. If you’ve got extra lemons on hand, my post on how to freeze fresh lemon juice shows you exactly how to store it so you always have some ready to go — no need to reach for the bottle.
See recipe card below for full information on ingredients and quantities.
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Variations and Substitutions
- Add macerated berries, for a burst of juicy sweetness and an extra layer of texture — strawberries, raspberries, or blueberries all work beautifully. Try pairing this variation with my blueberry bostock for an elegant breakfast or brunch treat.
- Swap some of the lemon juice, with orange, grapefruit, or lime juice to create a custom citrus blend that suits your personal taste.
- Infuse the syrup with herbs, like basil, thyme, or rosemary for a subtle savory note that pairs well with both sweet and savory dishes.
- Use honey, maple syrup, or brown sugar, in place of white sugar if you prefer a more complex, earthy sweetness or want to avoid refined sugar.
- Try it with floral flavors, by steeping in elderflower, lavender, or hibiscus — just a small amount adds a delicate, aromatic touch that feels special.
How To Make Lemon Syrup
This recipe comes together in just a few minutes, but it does require a little patience. Gentle, slow heating is key — rushing the process can affect the texture of the syrup.
Step 1: Add the heavy cream, sugar, and butter to a small saucepan and place it over low heat. Stir gently until the butter melts and the sugar dissolves completely.
Step 2: Once the mixture is fully heated, whisk in the lemon juice quickly to avoid curdling. Let it heat just until it begins to simmer, then remove from the stovetop.
Step 3: Scoop a small amount of hot syrup into a bowl and whisk it with the cornstarch until smooth. Add this mixture back into the saucepan and stir well to combine.
Step 4: Let the syrup cool to room temperature in the pan. Transfer to a sealed jar or container and store it in the refrigerator until ready to use.
Recipe FAQs
Yes! It stores beautifully in the refrigerator for up to 10 days. Just reheat gently before serving.
It’s not recommended — the flavor isn’t as vibrant. Fresh-squeezed lemon juice really makes a difference here.
Not if you follow the directions — be sure the cream mixture is fully heated before adding the lemon juice, and whisk it in quickly.
Adjust the cornstarch or lemon juice to reach your desired consistency, but add gradually so you don’t overcorrect.
Serve
Of course, this syrup is fantastic over pancakes — especially when topped with a little lemon zest and whipped cream. But don’t stop there. Pour it over waffles, French toast, or crepes. Drizzle it into a cup of tea, or swirl it into club soda for a quick homemade lemon soda.
It also works beautifully in marinades and dressings, and can even be brushed over cakes or muffins while they’re still warm. I use it on my lemon crunch cake and it adds just the right amount of moisture and flavor to the top.
Expert Tips
- Heat slowly for best results: Don’t be tempted to turn up the flame — the cream and sugar need to warm gradually so they meld smoothly without scorching or separating.
- Use a microplane for lemon zest: It’s the easiest tool for getting fine, even zest, but be careful not to grate into the white pith underneath, which can add unwanted bitterness.
- Always mix the cornstarch separately: Whisking it with a bit of hot syrup before adding it to the pan helps prevent clumps and ensures the syrup thickens evenly.
- Taste and tweak as you go: This recipe is very forgiving — you can adjust the sugar or lemon juice mid-process to match your preferred balance of tart and sweet.
- Consider making a double batch: Once you try it, you’ll find yourself using it in everything from drinks to desserts — and it keeps well in the fridge for weeks. Try using it in place of the chocolate syrup and cream in my old fashioned ice cream soda for a citrusy twist that’s perfect on a hot day.
Lemon Syrup For Pancakes
Ingredients
- 1/2 cup heavy cream
- 8 tbls salted butter
- 1 cup granulated sugar
- 1 cup fresh-squeezed lemon juice
- 3 tbls cornstarch
Instructions
- Heat the base: In a small saucepan, combine the heavy cream, butter, and sugar over medium heat. Stir consistently until the butter melts and the mixture is heated through.
- Add the lemon juice: Quickly whisk in the fresh-squeezed lemon juice. Continue to heat the mixture just until it reaches a light simmer.
- Remove from heat: Once simmering, take the saucepan off the heat.
- Prepare cornstarch mixture: In a small bowl, mix just enough of the warm lemon mixture with the cornstarch to create a smooth, thick liquid.
- Thicken the syrup: Gradually whisk the cornstarch mixture back into the saucepan. Stir continuously until the syrup thickens to your desired consistency.
Notes
- For a smoother syrup: Strain the lemon juice before adding it to the saucepan to remove pulp and seeds.
- Adjust thickness: Add more cornstarch slurry if you prefer a thicker syrup, or thin it out by adding a bit of water if it becomes too thick.
- Storage tip: Store leftover syrup in an airtight container in the refrigerator for up to one week. Reheat gently before serving.
- Perfect pairing: This syrup also works well drizzled over ice cream, pound cake, or even stirred into yogurt.
- Double the batch: If making for a crowd, double the recipe and store the extra for future use.
This Lemon Syrup for Pancakes is the perfect balance of tangy and sweet — an absolute game-changer for your breakfast! It’s quick to make and adds a refreshing twist to your pancakes. If you give it a try, I’d love to hear how it turns out — please leave a review and share your thoughts with others! And if you have any questions or need tips while making it, feel free to ask in the comments. I’m happy to help and look forward to hearing how you enjoyed this syrup. Enjoy!