Simple and Easy Homemade Pancake Syrup, White Sugar Recipe

For our weekend breakfasts, I always like to make something special. Something like french toast or fluffy pancakes. To go with them, I always make our own homemade pancake syrup. This homemade pancake syrup, white sugar recipe is simple and easy to make. Only 4 ingredients are needed. 

So if you are ready to ditch the imitation maple syrup, this basic simple syrup recipe is perfect. It’s our favorite recipe to pour over a yummy stack of pancakes. I’m sure it will become a favorite of yours too. 

This isn’t a recipe for pure maple syrup, but it’s the best pancake syrup you’ll find. It’s simple and easy to make and so much better than the store-bought pancake syrups. 

We love this syrup on all kinds of breakfast foods and I even use it in my world’s best chicken freezer meal. It’s also a great recipe to drizzle over vanilla ice cream.

You may never go back to the store-bought ones once you see how easy it is to make. 

Homemade Pancake Syrup Recipe

We used to buy Mrs. Butterworth syrup. It’s the one I grew up eating and loved the taste. But I don’t like to feed my family high fructose corn syrup. I mean, the store brands are basically flavored corn syrup. Yuck. 

So why buy the glorified corn syrup for your pancakes, when you can easily make your own maple pancake syrup with a few simple ingredients. Actually, 4 ingredients to be exact. 

You’ll still have a nice thick syrup with the flavor of real maple syrup, but no corn syrup needed. 

Ingredients Needed for Homemade Pancake Syrup

Yes, you only need 4 basic ingredients to make your own maple pancake syrup. I think you’ll have most of them in your pantry right now. Here’s what you’ll need…

• 1 cup White Sugar
• 1/2 cup Water
• 1 tablespoon Molasses
• 1 teaspoon Maple Extract or Maple Flavoring

That’s it, just those 4 simple ingredients and you can make your own pancake syrup that is maple flavored quickly and easily. 

Now let’s see how to make your own syrup at home easily. 

Homemade Pancake Syrup, White Sugar Recipe {video tutorial}

I made a quick 4 minute video to show you how easy it is to make your own pancake syrup. But if watching a video isn’t for you, be sure to continue on down the page to read the step by step written tutorial below, find the recipe tips, and get the printable recipe too. 

Easy Homemade Pancake Syrup Recipe Tips

I have a few tips for you to ensure when you make this recipe; it turns out great the first time. 

You want to stir your sugar, water, and molasses until the sugar has fully dissolved.

 You’ll know it’s dissolved when you stir it and you don’t feel grit on the bottom of the pan. The liquid will also appear more clear. Once you have the sugar dissolved, you can stop stirring. 

Use a whisk to stir the sugar. The whisk will help break up any clumps and I find it works better to get any stuck on molasses off the bottom of the pan than using a spoon.

Heat your mixture on high. I’ve seen recipes that call to cook your syrup over medium heat or even medium high heat, but I’ve found it thickens up best when you cook the syrup mixture over high heat. 

Let the syrup boil. It needs to come to a full rolling boil before turning off the burner. This is a boil that doesn’t stop when you stir. It will take a few minutes to reach a full rolling boil, so give it plenty of time to heat. 

Once your syrup is at a full rolling boil, turn off the burner, but don’t remove the pan from the burner. Leave the pan on the burner until the boiling/bubbling stops. This is how you get a thicker syrup, like the pancake syrup from the store, with no added thickener. 

Always add the maple extract or maple flavoring after you remove the syrup from the burner. 

How to Make Homemade Maple Pancake Syrup

Here’s the step by step written and photo instructions for this pancake syrup, white sugar recipe. 

Step 1. Measure Your Ingredients

Measure your ingredients, then add the water to your small saucepan. Add the molasses next. Then add the sugar. You won’t be adding the maple flavoring until later, so set it aside. 

Step 2. Mix While Heating

Turn the burner onto high. Take a whisk and whisk your sugar mixture until we fully dissolved the sugar. The mixture will be less cloudy and more clear once the sugar is dissolved. 

Step 3. Bring to Full Rolling Boil

Now the sugar is dissolved, heat the syrup mixture until it reaches a full rolling boil. You don’t need to stir the mixture while you are bringing it up to a boil. 

You need the mixture to reach a full rolling boil. It’s a boil that when you stir it, it doesn’t stop boiling. You can see what it looks like above in the video.

Step 4. Let Cool on the Burner

This is a really important step to this recipe. This helps to thicken the syrup. After the syrup comes to a full rolling boil, turn off the heat but leave the pot on the burner until the bubbling stops. 

Step. 5 Add the Maple Extract

Once the bubbling stops, you’ll want to remove the pan from the burner and stir in the maple extract or maple flavoring. 

Your syrup can be served warm. If it’s warm, it will be thinner. If you’d like thicker syrup, be sure to cool the maple syrup first. 

Substitutions you can make to this from scratch recipe… 

If you don’t have molasses, you can use dark brown sugar instead of white sugar and leave out the molasses.

Use light brown sugar in place of the white sugar. 

Use any other flavoring you’d like instead of maple. This recipe is also great with real vanilla extract.

How to Store Your Homemade Pancake Syrup

This recipe makes about a cup and a half of syrup. So you’ll likely have leftovers. 

You can store your leftover pancake syrup in an airtight container like a glass jar with an airtight lid. We store ours in the refrigerator. 

Or you can double the recipe and after it cools, you can refill your store bought pancake syrup bottle with your own homemade syrup. 

I only buy the store-bought pancake syrup to get a fresh bottle when I need one. 

Get the printable recipe below…