Lemon Syrup For Pancakes

pint mason jar of lemon syrup sitting on a table with a plastic lid, lemons, and a striped cloth sitting next to it.

This homemade lemon syrup is the perfect combination of sweet and tangy, making it a delightful addition to pancakes, waffles, or French toast. Quick and easy to prepare, it brings a refreshing twist to your breakfast table, especially during the summer months.

Course Breakfast

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 212kcal

Author Diane Gail

Ingredients

1/2 cup heavy cream
8 tablespoons salted butter
1 cup granulated sugar
1 cup fresh-squeezed lemon juice
3 tablespoons cornstarch

US Customary - Metric

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.

Nutrition