This simple syrup is ready to drizzle over your pancakes in just 10 minutes! Plus, it's the perfect way to use up excess lemons and a great alternative to maple syrup!
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Why Choose This Recipe
- Great alternative to maple syrup
- Ready in 10 minutes.
- Great beginners recipe
- Uses excess lemons
Ingredient Notes
- Corn Syrup - agave may be substituted.
- Lemon Juice - must be FRESH!!! Never bottled.
Step by Step Instructions
- In a medium pot over medium heat, bring the sugar, corn syrup, and lemon juice to a boil.
- Boil for 4 minutes while whisking constantly to avoid.
- Remove from heat and whisk in the heavy cream and lemon extract.
- Serve over your favorite pancakes or waffles!
- Store leftovers in the fridge. I like to pour it in a pint jar for storage.
Recipe FAQs and Expert Tips
Bottled lemon juice is full of preservatives and has lost that fresh flavor. You also never know how long it's been siting in the bottle.
Our favorites are Buttermilk Pancakes or Wild Blueberry Pancakes! This syrup is also good on Waffles or these Mini German Pancakes!
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
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Lemon Cream Syrup Recipe
- Prep Time: 5 min
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 Cups 1x
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Description
This simple syrup is ready to drizzle over your pancakes in just 10 minutes! Plus, it's the perfect way to use up excess lemons and a great alternative to maple syrup!
Ingredients
- 1 Cup Sugar
- ½ Cup Corn Syrup
- ½ Cup Fresh Lemon Juice
- ¾ Cup Heavy Cream
- 1 tsp Lemon Extract
Instructions
- In a medium pot over medium heat, bring the sugar, corn syrup, and lemon juice to a boil.
- Boil for 4 minutes while whisking constantly.
- Remove from heat and whisk in the heavy cream and lemon extract.
- Serve over your favorite pancakes or waffles!
- Store leftovers in the fridge.
Notes
- Fresh lemon juice is a must. Don't substitute bottled.
Keywords: lemon simple syrup, lemon syrup
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Chris
Best lemon syrup I’ve ever had. Perfect amount of tartness and very flavorful. Mixed with the raspberry cream syrup, it was amazing on German pancakes!!!
★★★★★
Madelyn
This sounds delicious! How long will the leftovers last in the fridge?
Mindee
About a week.
Chris
Ours actually lasted for several weeks. It separated, but all we had to do was mix it up again and it was still great!
April
Mindee, I made this syrup to go with my Blueberry Lemon Dutch Baby!! What a wonderful addition to one of my favorite breakfast treats. Yummy! Thanks for sharing!
Eunice Robertson
What if I can't get corn syrup? Is there anything I can use as a substitute
Mindee
Agave nectar would probably work.
Judy
This is divine on blueberry pancakes and waffles.... and a spoon!!
Kelly | Foodtasia
Mindee, I love this! Lemon is so bright and refreshing. What a fun syrup!
★★★★★
M.B.
This is unbelievably delicious!!!
★★★★★