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–+ servings
Lemon Syrup in a jar, close up to see the thickness of this syrup. Ready to store and be used in many ways

Lemon Syrup for Pancakes and Desserts

This sweet lemon syrup is made with fresh lemon juice and lemon zest for a bright, tangy flavor that pairs with all your favorite treats. It’s a no-egg recipe that works as an easy lemon butter sauce for pancakes, cake, gingerbread, bread pudding, cookies, ice cream, and cheesecake.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiment
Cuisine American
Servings 16 ounces
Calories 152 kcal

Equipment

Ingredients
  

  • 12 tablespoons butter 1½ sticks
  • 1 cup sugar
  • ½ cup heavy cream
  • 2 tablespoons lemon zest or more to taste
  • ¾ cup lemon juice freshly squeezed
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Instructions
 

  • Add butter to a small saucepan and heat over medium-low heat until just soft, but not completely melted.
  • Add sugar, heavy cream, lemon zest, lemon juice, and salt to the pan and whisk in. 
  • Bring mixture to a low boil until the sugar is just dissolved.
  • Add baking soda while stirring continually. Cook another minute.
  • Remove pan from heat.
  • Sauce will thicken as it cools. Allow the sauce to cool slightly before using it as a topping for pancakes or dessert.

Nutrition

Serving: 1ounce | Calories: 152kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 373IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.03mg
Keyword lemon, sauce, syrup
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