Homemade Pancake Syrup

Pancake Syrup Banner

 

We eat pancakes or waffles or both every weekend. We really like the change as most weekdays we eat toast and eggs with oatmeal for breakfast. So to have a special breakfast on the weekends is nice. Sometimes we do omelets with hash-browns too. Since we eat a lot of waffles and pancakes I make my own pancake syrup. This way we are not eating all that high fructose corn syrup. So here the recipe I use, it is a modified version from the Tightwad Gazette book, I changed it to make it dairy free.

Pancake Syrup

Ingredients

3 cups sugar
3 tablespoons of molasses
1 1/2 cups water
1-2 teaspoons of maple flavoring

In a saucepan measure out the sugar and the water and stir. Add the molasses and put on a burner on high heat. Stir until the sugar is dissolved. Once the sugar is dissolved let it cook on the burner until a rolling boil is reached. You want it really boiling rapidly.

 

Once a good rolling boil is reached go ahead and turn off the burner but don’t remove the pan from the burner. Let the pan sit on the burner until it is done bubbling. Once done bubbling remove from the burner and let cool or you can use it warm.

 

I store mine in an old syrup bottle in the refrigerator. This recipe will fill one bottle full.

 

I hope you have success in making this recipe. Later this month I will be posting my recipe for blueberry sauce which we use on our waffles and pancakes too.

If you have a great syrup recipe please leave us a comment or a link to your recipe.

 

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6 thoughts on “Homemade Pancake Syrup”

  1. Hi Shelly! I will have to try your syrup for it’s lovely microwave QUICKNESS when I run out of syrup. I’m enclosing my best recipe for homemade syrup. I’ve been making it for YEARS now and it is hands-down our all-time favorite. Once I got lazy and we ran out so I picked up one of those famous name pancakes syrups at the grocery store and we absolutely HATED IT. We couldn’t WAIT until it was all gone so we could go back to homemade. Never did THAT again! Finally, thank you, Shelly, for all that you do! I love your web site!

    World’s Best Pancake Syrup ❤️

    MY NOTES: I added 1 teaspoon cornstarch to the cold water and whisked it in well before adding the remaining ingredients. The final product was a bit thicker and nicer. Also, do not overdo the butter flavoring or the result will be an overly artificial taste. I do add a tad more myself and love the flavor it adds. Test it to your own liking.

    Ingredients

    3/4 cup packed brown sugar
    1/4 cup granulated sugar
    1/4 teaspoon salt
    1 cup cold water (mixed with 1 teaspoon cornstarch)
    1/2 cup light corn syrup
    1/2 teaspoon maple flavoring
    1/2 teaspoon vanilla extract
    1/4 teaspoon butter flavoring (I tried subbing real butter once but we like our syrup cold and real butter congeals in the syrup in the fridge)

    Directions

    In a saucepan combine the sugars, salt, water, and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. (It will thicken up more as it cools.)

    Remove from heat and stir in maple flavoring, vanilla and butter extracts. Cool for 15 minutes. Serve over pancakes, waffles or French Toast. Keep refrigerated and it lasts a long time. Can be warmed in the microwave if you prefer warm. We love this stuff. Recipe can be doubled.

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