If you love pancakes, then you need to try this delicious homemade pancake syrup recipe! It's made with just five simple ingredients and takes only a few minutes to make. Not only is it cheaper than store-bought syrup, but it also tastes better.
Plus, it is super easy to make! This pancake syrup has the perfect balance of sweetness and flavor that will take your breakfast game up a notch. For more homemade pancake syrup recipes, check out this Blueberry Maple Syrup and Chocolate Syrup.
How to Make Homemade Pancake Syrup
Note: The full instructions are provided in the recipe card below.
Combine the brown sugar, water, salt, and corn syrup in a medium saucepan over medium-high heat. Bring the sugar mixture to a boil, then reduce the heat to medium-low.
Simmer the maple syrup mixture, frequently stirring, until the sugar has dissolved and the syrup is thick about 6-8 minutes. Remove the pan from the heat and stir in the vanilla extract and unsalted butter until melted (if using).
Allow the syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container.
If you love pancakes, then you need to try this delicious homemade pancake syrup recipe! It's made with just five simple ingredients and takes only a few minutes to make. Not only is it cheaper than store-bought syrup, but it also tastes better. Plus, the entire family will love it! This syrup has the perfect balance of sweetness and flavor that will take your breakfast game up a notch.
1tablespoonpure vanilla extract or pure maple extract
1stick(113g) unsalted butter, optional for a buttery flavored syrup
1cupwater
Instructions
In a medium saucepan over medium-high heat, combine the brown sugar, water, salt, and corn syrup. Bring the sugar mixture to a boil, then reduce the heat to medium-low. Simmer the maple syrup mixture, frequently stirring, until the sugar has dissolved and the syrup is thick about 6-8 minutes.
Remove the pan from the heat and stir in the vanilla extract and unsalted butter until melted (if using). Allow the syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container.
Notes
How to Store & Reheat To store: Allow the homemade pancake syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container for up to 1 month. To reheat: Allow the syrup to come to room temperature before serving, or warm in a microwave-safe container in 10-second increments, stirring until the syrup reaches the desired temperature. Alternatively, you can place the syrup in a saucepan over low heat and frequently stir until the syrup is at the desired temperature.Make AheadHomemade Pancake Syrup can be made a day ahead and refrigerated in an airtight container for up to 1 month.How to FreezeLet the homemade pancake syrup (without the butter) cool, ladle it into freezer containers, and label and freeze it for up to 3 months.
Nutrition
Nutrition Facts
Easy Homemade Pancake Syrup
Amount per Serving
Calories
325
% Daily Value*
Fat
0.03
g
0
%
Sodium
128
mg
6
%
Potassium
101
mg
3
%
Carbohydrates
83
g
28
%
Sugar
82
g
91
%
Protein
0.1
g
0
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
