Dutch Honey (Vanilla Butter Syrup)

Dutch Honey Syrup is a family tradition on my maternal side. An easy homemade syrup recipe, that we’ve always referred to as Dutch Honey, but is more commonly called Vanilla Butter Syrup, blonde butter syrup, vanilla butter syrup, buttermilk syrup, cream syrup and sometimes just vanilla syrup.

close up of honeycomb with vanilla butter syrup


It’s funny because it doesn’t contain honey or buttermilk… it also almost the same as maple cream, but no maple.

The only thing I can tell you with 100% certainty is that you and your family will soon start to crave it. It is that good. It is an an easy sweet syrup for fluffy pancakes, waffles, French toast, German pancakes, biscuits or even vanilla ice cream! I also use it as a simple syrup between cake layers or for poke cakes.

While I generally reserve it for special occassions, it is a great option when real maple syrup isn’t available (or you just ran out!) for your favorite pancakes.

vanilla butter syrup pouring over stuffed french toast

What You’ll Need

Basic ingredients combine to make the ultimate of sweet sauces.

  • White sugar– We use white in our version, but another fun variation is to use light brown sugar or dark brown sugar and get molasses undertones.
  • Heavy cream- On the actual handwritten recipe card, it states to use table cream. Heavy cream or heavy whipping cream (there is a slight difference in fat content) can be used.
  • Salted butter – Salt in this case helps brighten the other flavors. If using unsalted butter, add just a dash of coarse Kosher salt.
  • Vanilla extract– Provides flavor. The higher quality the extract, the more robust flavor. If you want a really intense, next level vanilla flavor, try using vanilla bean paste.
  • Baking Soda– This is something I’ve started to add over the years, but isn’t in the original recipe. The reaction between the acid and the baking soda creates tiny air pockets resulting in a soft velvety syrup that won’t get too dense when cooled. A small quality won’t impact the flavor.

Some recipes use light corn syrup, but ours just melts white sugar.

glass jar of homemade syrup with fresh strawberries

How to Make Vanilla Butter Syrup

Making this sauce is super easy! You can make it ahead of time and it is also freezer friendly.

  1. Use a heavy bottom saucepan for best consistent and controlled heat. Combine the sugar, cream, butter and vanilla extract.
  2. Heat to medium heat, stirring with a wooden spoon. Using a wooden spoon prevents sticking. Keep an eye on it- dairy and sugar based sauces have the tendency to boil over fast if not kept at a low, steady heat. Heat until the sugar dissolves.
  3. Reduce a simmer and continue to stir until it thickens, 5-10 minutes. The mixture will thicken further when cool, so just make sure it coats the back of your wooden spoon.
  4. Right before removing from the heat, stir in the baking soda, making sure it incorporates well.
  5. Pour hot syrup over your favorite sweet breakfast foods.
homemade blond syrup in a jar


Vanilla butter syrup can be served warm right off the stove or made ahead. Store any syrup you intend to eat that week in an airtight container in the refrigerator. Bring to room temperature to serve.

It can also be frozen in an airtight container, jarred or canned. Although I am not an expert canning, so I will not pretend to give you those instructions. Here is a great tutorial.

close up of a honeycomb with dutch honey syrup


Combine with fresh fruits or use any extract in place of vanilla to give it your own edge. Almond extract, lemon or even maple extract make for fun customizations.

A couple of my other favorite homemade syrup recipes are Homemade Blueberry Syrup, Apple Cider and also Cranberry Syrup.

vanilla butter syrup recipe for pinterest

What to Serve with Vanilla Butter Syrup

close up of stuffed french toast slices

Strawberry Stuffed French Toast Recipe

4.41 from 10 votes
Strawberry Stuffed French Toast is made with mascarpone, vanilla syrup, fresh strawberries, and buttery brioche, for a delicious breakfast or brunch.
See The Recipe!
close up of vanilla ice cream

Homemade Vanilla Ice Cream Recipe

4.72 from 35 votes
Make Vanilla Bean Ice Cream from scratch using whole vanilla beans and real cream. Homemade Ice Cream in an ice cream maker for the win! 
See The Recipe!
angle view of a stack of funfetti pancakes topped with whipped cream and sprinkles

Funfetti Pancakes

5 from 8 votes
Perfect for breakfast or brinner, this light and fluffy Funfetti Pancake recipe is perfect for birthday pancakes or Sunday brunch!
See The Recipe!

close up of a syrup drizzle into a glass jar
vanilla butter syrup in a glass jar

Dutch Honey Syrup (Vanilla Butter Syrup Recipe)

4.27 from 110 votes
Dutch Honey Syrup Recipe is an easy homemade syrup for pancakes, waffles, French toast, biscuits or even vanilla ice cream!
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 12



  • In a heavy bottom saucepan, combine the sugar, cream, butter and vanilla extract.
  • Heat to a low boil, stirring with a wooden spoon.
  • Reduce to simmer and continue to stir until it thickens (about 5-10 minutes). Right before removing from the heat, stir in the baking soda until dissolved.
  • Serve immediately or allow to cool and refrigerate.
  • Did you try it? Let us know how it went in the comments section or star ratings!



It will stay refrigerated for about a week. It also freezes well.


Calories: 201 kcal, Carbohydrates: 17 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 47 mg, Sodium: 8 mg, Potassium: 14 mg, Sugar: 16 g, Vitamin A: 530 IU, Vitamin C: 0.1 mg, Calcium: 15 mg
Author: Jessica Formicola
Calories: 201
Course: Breakfast, Condiment, Sauce
Cuisine: American
Keyword: cream syrup, dutch honey, homemade syrup, vanilla syrup
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    I think it’s called Dutch honey because we of Dutch heritage love our sweets. My observation is historically Dutch meals are not so very inspired, simply good filling foods designed to fill hungry farmers, so they focus more on desserts and sweet treats. I will add, however, that I have a few native Dutch dishes that I love and crave.

    1. Hi Erin, I am sure it can be, but I don’t know enough about canning to tell you how. Let me consult with a canning friend and I’ll get back to you.

  2. 5 stars
    Made this today using monkfruit sweetener for the sugar. Taste is phenomenal! Next time I’ll use powdered monkfruit as regular was a bit gritty. I’ve been missing a good syrup for pancakes and such – and now I have something better than the old stuff!!! Thanks for a great recipe!

  3. Question: after this is done and refrigerated, is there any problem with the butter separating and rising to the top or does it stay incorporated into the syrup? Our family prefers cold/cool syrups with pancakes, so that could be a problem!

    1. Hi Valora! There is no issue with it seperating, in fact I have a batch of blueberry Dutch Honey in the freezer right now! It is a little thick though, I would let it sit to come to room temperture so it isn’t so super thick.

  4. This looks delicious although I was a bit surprised when I saw it was free from honey. Pinned ready to make thanks for sharing.

    1. 5 stars
      You know Sammie, I have no idea why it is called Dutch Honey with no honey! As a passed down, family recipe, this is just always what we called it 🙂

      1. 5 stars
        Just regular cream (not heavy whipping cream). Like the kind you would put into coffee.

    1. Hi Sharon,
      Just regular cream (not heavy whipping cream). Like the kind you would put in coffee.

  5. Hank tou for the recipe. My husband and I went to an Amish auction this past weekend and the jars of this were selling for 15$ a jar. I can’t wait to try this out. Off to the store in the morning.

    1. 5 stars
      Really? $15, huh? Maybe I should start bottling it, lol. I hope it tastes the same, it surely is addictive!

  6. 5 stars
    Since your aunt is my Mother. Love You cuz. Thought you might like another idea for this recipe. When I introduced this recipe to My mother-in-law a long time cook on the 6666 Ranch in Texas, She decided to put it on cake. Make a cake (usually white or yellow) and poke holes in it (while still warm) and pour this over it. No need to frost. This has become a favorite of my husbands family.