Lemon Syrup For Pancakes

Rich, buttery lemon syrup with a smooth, velvety texture and bright fresh citrus flavor. A refreshing alternative to maple syrup that pairs beautifully with pancakes, waffles, French toast, and crepes.

Course Breakfast, Condiments, Syrups

Cuisine American

Prep Time 5

Cook Time 10

Cooling Time 30

Total Time 45

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

In a small saucepan, combine the heavy cream, butter, and granulated sugar over low heat. Stir until the butter is melted and the sugar is completely dissolved. Do not let the mixture boil.
Remove the saucepan from the heat and whisk in the fresh lemon juice until smooth. Return the saucepan to low heat and bring the mixture to a gentle simmer.
In a small bowl, whisk the cornstarch and cold water together until smooth. Slowly whisk the slurry into the simmering syrup and cook, stirring constantly, until the syrup thickens enough to coat the back of a spoon, about 1–2 minutes.
Remove the syrup from the heat and let it cool, stirring occasionally as it cools. Serve warm or refrigerate in an airtight jar for up to 1 week. Warm gently before serving if desired.

Notes

Fresh lemon juice gives the brightest citrus flavor. Meyer lemons can be used for a sweeter, milder syrup.
Keep the heat low and avoid boiling the syrup to maintain a smooth, creamy texture.
If the syrup thickens after refrigeration, warm it gently over low heat in short intervals, stirring until pourable.
Store the syrup in an airtight container in the refrigerator for up to 1 week. Stir or shake before serving if needed.

Nutrition