Homemade Pancake Syrup: 2 Versions

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.

I also have a recipe for chocolate syrup!

pancake syrup and chocolate syrup

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.

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