Pancake syrup is one of the easiest DIY recipes. If you can measure a few ingredients and boil water, you can make syrup! The difference in flavor comes from using cane sugar instead of corn syrup, but that is not necessarily a bad thing.
Maple Pancake Syrup
Measure all of the following ingredients into a pot:
3 c. sugar
1 1/2 c. water
3 T. molasses
1 t. vanilla
1 t. maple extract
Bring the pot to a boil and stir until all the ingredients dissolve.
Turn off the burner, but leave the pot until the bubbling stops. When the syrup is cool, pour it into a container. Since it does not have preservatives, you must store it in the fridge.
Butter Pecan Syrup
Follow the same instructions as for the maple-flavored syrup, but use the following ingredients:
3 c. sugar
1 1/2 c. water
2 t. vanilla, butter, and nut extract (This is the name of 1 extract, not 3.)
This pancake syrup tastes just like the butter pecan syrup found in restaurants! If you can’t find the extract at a local store, try looking online. I used to get mine in the Walmart store but can only find it online now.
I also have a recipe for chocolate syrup!
Homemade Pancake Syrup: 2 Versions
Ingredients
Maple Pancake Syrup
- 3 cups sugar
- 1 1/2 cups water
- 3 tablespoons molasses
- 1 teaspoon vanilla
- 1 teaspoon maple extract
Butter Pecan Syrup
- 3 cups sugar
- 1 1/2 cups water
- 2 teaspoons vanilla, butter, and nut extract Yes, this is one extract.
Instructions
Maple Pancake Syrup
- Add all the ingredients to a pot and bring it to a boil. Stir until the sugars dissolve.3 cups sugar, 1 1/2 cups water, 3 tablespoons molasses, 1 teaspoon vanilla, 1 teaspoon maple extract
- Turn off the burner and leave the pot until the bubbling stops. When the syrup is cool, put it in a container. Since there are no preservatives, it must be refrigerated.
Butter Pecan Syrup
- Add all the ingredients to a pot and bring it to a boil. Stir until the sugars dissolve.3 cups sugar, 1 1/2 cups water, 2 teaspoons vanilla, butter, and nut extract
- Turn off the burner and leave the pot until the bubbling stops. When the syrup is cool, put it in a container. Since there are no preservatives, it must be refrigerated.