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.
Jump to:
- What is Pancake Syrup?
- What’s the Difference between Pancake Syrup and Pure Maple Syrup?
- 3 Ways To Use Homemade Pancake Syrup
- Homemade Pancake Syrup Ingredients
- Tools You'll Need
- How to Make Homemade Pancake Syrup
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make Ahead
- How to Freeze
- Tips for Making The Best Homemade Pancake Syrup
- FAQ
- Related Recipes:
- Recipe
What is Pancake Syrup?
Pancake syrup is a sweet and viscous liquid condiment typically poured over pancakes and waffles. It enhances the flavor and adds sweetness to these breakfast items. Pancake syrup is known for its sugary and slightly thick consistency, making it ideal for drizzling over pancakes, waffles, French toast, and other breakfast foods.
What’s the Difference between Pancake Syrup and Pure Maple Syrup?
Pancake syrup or table syrup is a sweetener made from high fructose corn syrup, artificial sweeteners, flavoring, and caramel coloring to mimic the taste and appearance of the natural product. Pure maple syrup comes from the sweet xylem sap of the sugar maple tree, harvested in early spring by drilling or cutting tapholes into a tree and using a spout to extract the thin, watery sap that flows freely from the bark.
3 Ways To Use Homemade Pancake Syrup
- Breakfast: It’s perfect for buttermilk pancake syrup, an ideal addition to French toast, crepes, and waffles.
- Dessert: You can brush pancake syrup over your favorite pastry for a perfect sheen. Medialunas, Fruit Tart, Galette, Hot Cross Buns—all these and even more desserts can be delicious when brushed with Pancake syrup.
- Beverages: You can use it to sweeten up coffee or tea.
Homemade Pancake Syrup Ingredients
- Light brown sugar: It provides a deep flavor.
- Corn syrup: It adds a thick consistency, flavor, and sheen. It also helps prevent crystallization, allowing the syrup to stay syrupy.
- Kosher salt: To enhance the flavor of the overall dish.
- Flavor enhancer: We used pure vanilla extract, but pure maple extract if preferred.
- Unsalted butter: This is optional for a buttery-flavored syrup.
Tools You'll Need
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.
Substitutions
- Sugar: If desired, you can do one part of granulated sugar.
- Corn syrup: Honey can be used instead of corn syrup if preferred.
- Vanilla extract: Maple extract can be used instead of pure vanilla extract.
Variations
- Blueberry Maple Syrup
- Buttery-flavored Pancake Syrup: Stir in 1 stick (113g) of unsalted butter until melted.
- Maple Pancake Syrup: Substitute the pure vanilla extract for pure maple flavor extract.
How to Serve
Use this delicious Homemade pancake syrup to top pancakes, sheet pan French toast, waffles, torrejas or French toast.
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 Ahead
Homemade Pancake Syrup can be made a day ahead and refrigerated in an airtight container for up to 1 month.
How to Freeze
Let the homemade pancake syrup (without the butter) cool, ladle it into freezer containers, and label and freeze it for up to 3 months.
Tips for Making The Best Homemade Pancake Syrup
- Ingredient Quality: Since this syrup has a few simple ingredients, high-quality options can make a big difference in flavor. Choose a good-quality pure vanilla extract for the best taste.
- Sweetness Level: You can adjust the sweetness level to your preference. If you prefer a less sweet syrup, you can reduce the amount of brown sugar slightly.
- Consistency: Simmer the syrup until it reaches your desired thickness. Keep in mind that it will thicken a bit more as it cools.
- Stirring: Stir the mixture frequently while simmering to ensure that the sugar fully dissolves and that the syrup doesn't burn.
- Flavor Enhancer: Vanilla extract adds a wonderful flavor, but you can also experiment with other extracts like almond, maple, or even a touch of citrus.
- Butter Addition: Adding butter is optional but can give the syrup a rich buttery flavor. If you add butter, ensure it's fully melted and incorporated into the syrup.
- Cooling and Storage: Allow the syrup to cool slightly before serving. This gives it a chance to thicken and reach its ideal consistency. If you're not using it immediately, store it in an airtight container at room temperature or the refrigerator.
- Reheating: If the syrup becomes too thick after cooling, you can gently reheat it in the microwave or on the stovetop. Be careful not to overheat it, as it can become too thin.
- Customization: Feel free to get creative with your homemade syrup. You can add a splash of flavored liqueur, such as amaretto or coconut, for an extra flavor twist.
FAQ
My homemade pancake syrup turned out too thin. How can I thicken it up?
If your homemade pancake syrup is too thin, you can try simmering it for a few more minutes over medium-low heat. Keep stirring frequently until it reaches your desired thickness. Be cautious not to overcook it, as it can become too thick or caramelized.
The syrup has a grainy texture. How can I fix this issue?
If your syrup has a grainy texture, it might be due to undissolved sugar or crystallization during the cooking process. To fix this, you can return the syrup to the stove and gently heat it while stirring until the sugar fully dissolves. Make sure not to overheat it, or the syrup may become too thick.
The syrup tastes too sweet. Can I reduce the sweetness?
If your homemade pancake syrup is too sweet for your liking, you can dilute it by adding a small amount of water and gently heating it over low heat. Taste it as you go and adjust the sweetness level to your preference. Keep in mind that the syrup will thicken as it cools, so you may want to make it slightly less sweet than your target taste.
Can I make this syrup without corn syrup?
Yes, you can make a pancake syrup without corn syrup by substituting it with alternatives like maple syrup or honey. Keep in mind that this will alter the flavor and consistency of the syrup. Maple syrup will give it a more traditional maple flavor, while honey will add its unique sweetness and flavor.
How long can I store homemade pancake syrup, and how should I store it?
Homemade pancake syrup can be stored in an airtight container at room temperature for several weeks. If you want to extend its shelf life, you can refrigerate it for up to a few months. Just make sure to warm it slightly before using it again, as it may thicken when cold.
Related Recipes:
Recipe
Easy Homemade Pancake Syrup
Ingredients
- 2 cups light brown sugar
- ¼ cup corn syrup or honey
- ¼ teaspoon kosher salt
- 1 tablespoon pure vanilla extract or pure maple extract
- 1 stick (113g) unsalted butter , optional for a buttery flavored syrup
- 1 cup water
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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.