Have you ever stopped to read the ingredients in store-bought pancake syrup? Most contain quite a few ingredients that are not normally found in our kitchens. So I’ve got a solution . . . a simple recipe for homemade pancake syrup.
I started making my own homemade pancake syrup when I realized all the junk that store-bought syrup contains. While the simple solution to this dilemma is real maple syrup, my kids just don’t care for it. Real maple syrup can also be quite expensive, especially if your kids (or spouse) pour it on like mine do!
(Please note that some of the links in this article may be affiliate links and I may receive a small commission if you purchase something through a link. It will not change your cost. For more information, check out my disclosures page here.)
A FEW HINTS
Before I share this easy recipe, I wanted to share a few hints to making homemade pancake syrup a bit easier. When making this recipe, use a pot a little larger than you think you need. As it boils, the pancake syrup will bubble. As the bubbles pop, they will splash a bit of syrup everywhere. If you use a larger pot, it will contain more of the splashing. When you add the vanilla extract, the syrup tends to bubble up again. Be careful that you don’t burn yourself while adding it.
The maple flavoring is totally optional. This homemade pancake syrup is great without the maple flavoring, but adding it does lend a flavor more typical of store-bought syrup. I use the Watkins brand maple flavoring, but I have heard that King Arthur Flour also makes a good one as well.
We love to top our French Toast or oven pancakes with a bit of this homemade pancake syrup. It is great stirred into oatmeal or used in recipes that call for regular maple syrup. I almost always use it in this recipe for Oaty Maple Breakfast Cake from the Good Cheap Eats website.
HOMEMADE PANCAKE SYRUP
This recipe is quick to mix up and you may even already have all the ingredients you need right in your pantry! You can easily adjust the consistency of this pancake syrup by cooking the mixture a bit longer for a thicker pancake syrup. Just remember, it will thicken further once it cools.
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1 1/2 cups water
- 3/4 cup light corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavoring optional
Combine brown sugar, white sugar, water and corn syrup in a medium saucepan. Bring to a boil, stirring occasionally.
Lower the heat to a simmer and simmer 10 minutes until thickened slightly.
Remove from the heat. Stir in salt, vanilla extract, and maple flavoring. Allow to cool 15 minutes before using.
Once completely cool, pour into jars and refrigerate.
What do you use to top your pancakes and waffles? I would love it if you would pin this post for later.