This homemade pancake syrup recipe is the perfect addition to your breakfast table, and trust me, it’s way better than store-bought! With just a few simple ingredients, you can whip up a batch of sweet, rich syrup that’s perfect for drizzling over pancakes, waffles, or French toast. If you’re looking to take your breakfast game to the next level, this syrup is a must-try.
Love to start your day on a sweet note? Try some of my other favorite breakfast favorites; Strawberry Sauce, Pumpkin Spice Creamer, Easy Blueberry Jelly, Buttermilk Syrup!
Why You’ll Love This Recipe
- Simple Ingredients: No need for preservatives or additives – just a few basic pantry items.
- Cost-Effective: Homemade syrup is budget-friendly compared to store-bought versions.
- Quick to Make: Ready in minutes, perfect for last-minute breakfasts.
- Fun to Customize: Add flavors like vanilla, cinnamon, or even fruit for a unique twist.
This pancake syrup recipe is a game-changer. The first time I made it was totally out of necessity—I ran out of the store-bought stuff and needed a quick fix. But what started as a “just-get-by” recipe turned into something so much better. I’ve tweaked and perfected it over time, and now, I can’t imagine breakfast without it. It’s rich, sweet, and way more flavorful than anything you’d find in a bottle at the store.
Not only is it incredibly easy to make, but you can also adjust the sweetness to your liking, which is a huge plus. It’s great for those weekend breakfasts when you want something a little special but don’t have a ton of time. Trust me, once you try this homemade syrup, you’ll want to keep it in your regular breakfast rotation. It’s perfect for pancakes, waffles, and even French toast!
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Ingredients You’ll Need
To make this easy homemade pancake syrup, you only need a few simple ingredients that you probably already have in your kitchen. Each one plays an important role in creating that rich, sweet flavor we all love on our pancakes. Here’s what you’ll need:
- Sugar: Regular granulated sugar works perfectly for this syrup. It helps create that classic sweetness, but you can adjust the amount if you like your syrup a little less sweet.
- Water: Just enough to dissolve the sugar and give the syrup the perfect consistency. Make sure it’s warm to help the sugar dissolve faster.
- Maple Extract: This gives your syrup that maple flavor without having to use real maple syrup. Start with a little, then add more if you want a stronger flavor.
- Butter: Adds richness and a smooth finish to your syrup. Don’t skip it! It also helps create a velvety texture that coats your pancakes beautifully.
Variations and Substitutions
Here are some fun variations and substitutions to customize your homemade pancake syrup:
- Sugar-Free Pancake Syrup: For a sugar-free option, replace the sugar with a low-carb sweetener like erythritol, monk fruit sweetener, or stevia. You’ll still get a sweet syrup without the added sugar.
- Maple Flavor: Add 1/2 teaspoon of maple extract to give your syrup a more classic, maple-flavored touch, perfect for traditional pancake lovers.
- Cinnamon Syrup: Add a teaspoon of ground cinnamon while cooking the syrup for a warm, spiced flavor that pairs wonderfully with fall pancakes or waffles.
- Honey Syrup: Swap out half of the sugar for honey to create a richer, slightly floral syrup. Honey syrup is great for drizzling over crepes or French toast.
- Berry Syrup: Add a handful of fresh or frozen berries, like blueberries or raspberries, while the syrup simmers to create a fruity, naturally sweetened twist.
Feel free to experiment and find your favorite version!
How To Make Homemade Pancake Syrup
This syrup for pancakes is amazing if you use a vanilla extract instead of maple. No need to run to the store for that ingredient if you don’t already have it on hand. Â
- Prepare Your Ingredients: Gather your ingredients and measure the sugars and water into a small pot.
- Bring to a Boil: Turn the heat up to medium and bring the mixture to a boil Continue to cook for 5 minutes, or until the sugar has dissolved completely.
- Add the Butter: Remove the pot from the heat and stir in the maple extract along with the butter.
- Serve and Enjoy: Serve over pancakes, waffles, or French toast!
So what do you think? Willing to give this easy recipe a try next time you make pancakes for breakfast?
Helpful Tools
- Syrup Dispenser: Is this necessary? No. But it is extremely helpful for keeping extras readily available for your next sweet fix. I like a dispenser with a lid (affiliate) so I can easily place it right back into the refrigerator when we are done.
- Maple Extract: This is so good in this recipe, but maple extract (affiliate) is also a great addition to icings and cakes!
Storage Instructions
Once your pancake syrup is made, allow it to cool completely before storing. Transfer the syrup to an airtight container, like a glass jar, and store it in the refrigerator. It will keep for up to 2 weeks. To reheat, simply microwave for 15-20 seconds or warm it up in a small saucepan over low heat. If the syrup thickens too much in the fridge, just stir in a splash of water to bring it back to the perfect consistency.
Expert Tips:
Use brown sugar: Brown sugar adds a rich, caramel-like flavor that gives the syrup a deeper taste compared to white sugar.
Don’t skip the extract: Adding a splash of vanilla extract after the syrup cools slightly enhances the flavor and gives it that bakery-quality taste.
Keep the heat low: When cooking the syrup, maintain a low simmer to avoid burning the sugar. Stir frequently for a smooth consistency.
Add butter for richness: If you want an extra indulgent syrup, stir in a tablespoon of butter once the syrup is done cooking for a silky texture.
Helpful FAQs
If your syrup thickens too much, simply add a small amount of water or milk to thin it out to your desired consistency.
Absolutely! You can store it in an airtight container in the fridge for up to a week. Just reheat before serving.
You can easily flavor your syrup by adding extracts like vanilla or maple, or even spices like cinnamon, to customize it to your taste.
Stored in the refrigerator, your syrup should last about 1-2 weeks. Just make sure to keep it in a sealed container.
You can gently reheat it on the stovetop or microwave for 20-30 seconds, stirring occasionally, until it’s warmed through.
Must Try Pancake Recipes
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Best Syrup for Pancakes
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup warm water
- 1/2 teaspoon maple extract
- 2 tablespoons butter
Instructions
- In a small saucepan, whisk together both sugars and water until well mixed.
- Place the saucepan over medium heat and bring the mixture to a boil. Keep whisking continuously for about 5-10 minutes, until the sugar is completely dissolved.
- Remove the saucepan from the heat and stir in the extract and butter until fully combined.
- Pour the syrup over pancakes, waffles, or French toast and enjoy!
Equipment
Nutrition
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