Looking for an easy but unique pancake topping? This coconut syrup is super easy (only five ingredients) but it’s a show-stopper!
Sometimes I wonder if anyone actually uses maple syrup on pancakes anymore. I feel like the Internet is flooded with buttermilk syrup recipes and caramel syrup recipes and whatnot. Thank goodness I’m here to give you another one.
I actually can’t remember the last time we used maple syrup – we pretty much always do either a fruit sauce (fruit, sugar, water, cornstarch, cook, done) or this coconut syrup.
Bart could barely eat this coconut syrup this the first time I made it in 2009 because the original recipe was ridiculously over-the-top buttery, but the flavor was so good that I was determined to make it work.
Coconut Syrup Recipe
I played around with this coconut syrup recipe a little and ended up with something that is far less likely to give you a heart attack (although, let’s be honest – it’s still not health food or anything).
Now, Bart and the girls asks for it almost every single time we have waffles or pancakes. It is delicious either alone or with some fruit. This coconut syrup recipe has also become a crowd favorite whenever we have company in town and our repeat guests ask for it by name, even a year later!
Add this coconut pancake syrup to your list of ways to use up buttermilk.
If you liked this coconut syrup recipe, you might like these posts too:
Coconut Buttermilk Syrup
This coconut syrup is super easy (it only has five ingredients) but it's a show-stopper! It's a delicious alternative to regular buttermilk syrup and you won't regret trying out this coconut pancake syrup!
- 2 T butter
- scant 1/2 c buttermilk
- 1/3 c sugar
- 1/4 tsp baking soda
- 1/2 tsp coconut extract
In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.
Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot - give it a minute to settle down, stir to combine well, and serve immediately.
It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.
(adapted from The Sisters Cafe)
We are maple syrup loyalists, I guess. 🙂 This sounds awesome, but my husband hates coconut, SOB. I could just make it for me, though…
Like RA, I'm still a big fan of maple syrup. Sometimes I'll substitute it for fruit but nothing else. Spencer, I'm ashamed to say, actually prefers FAKE syrup. Egad!
A-HA! We had a waffle breakfast at work around Christmas time and someone had me try buttermilk syrup for the first time. It was amazing, I made a mental note to find a recipe and promptly forgot. Thanks for the share! Although I do love maple syrup unabashedly.
Lady Susan says
I will add myself to the list of maple syrup purists–unless it is a fruit jam or syrup.
But…look at you with the food photography! Who is pouring the syrup?
Coming from Vermont, its a crime to not use maple syrup on pancakes! REAL maple syrup.
Wow, I wasn't planning to comment, but since everyone so far is praising maple syrup, I have to give a vote to the other side–I far prefer buttermilk or caramel syrup, and this looks DELICIOUS!
Jennifer Lee says
I grew up loving Mrs. Butterworth's, but as an adult love real maple syrup. However, I also LOVE homemade buttermilk syrup. Combine that with my deep friendship with coconut and this syrup seems like it was just meant to be on my breakfast table. I'm making it tomorrow.
Sounds yummy. I've enjoyed some creamy buttery syrups. We still go for and enjoy maple syrup- the real stuff. Though sometimes (and I used to be better about it) I will just use some plain greek yogurt with fruit.
I'll try it next time – can't believe I didn't think to add this myself.
I have a recipe for coconut buttermilk syrup that I've used but it was full of way more butter and sugar. I tried yours and it's delicious! Thanks!
I am intrigued by this syrup and would love to try it. Could you use coconut oil to replace the extract ?
Janssen Bradshaw says
I haven’t tried it so I can’t say for sure, but I wouldn’t think so. Coconut oil doesn’t have a lot of flavor and the extract is very strongly concentrated coconut flavor that gives the whole thing its amazing taste. Without it, I think it’d be fairly flavorless.
katie w says
I tried this over the weekend, and it was so delicious! My husband usually hates syrup, opting for applesauce or yogurt on his pancakes. He said this is the first syrup he’s ever had that he actually wanted to eat more of. Thank you thank you, we love this!
Thanks for the adjusted recipe–looking forward to it! Our family makes a caramel syrup using the exact recipe you were working from, only using brown sugar instead of white, and maple flavoring instead of coconut: I suspect it will work beautifully with these proportions as well. 🙂
I want to try this! Curious if you think it could still work using coconut sugar…I’m not opposed to using the regular sugar but always love figuring out how to make things delicious with unrefined stuff. Thoughts?
Janssen Bradshaw says
I’ve never used coconut sugar, so I have no idea! But if you try it, let me know how it works!
Om curious every other coconut syrup recipe calls for coconut milk? So instead your using butter milk and coconut extract? Is this because your trying to use butter milk or do you truly enjoy it more this way? Thanks!!
Janssen Bradshaw says
I think the flavor is better!