If you’re looking for a homemade pancake syrup recipe that tastes delicious and it’s made with no corn syrup, this is it!
This recipe is easy to make and I’m sure you have the ingredients in your pantry. You can drizzle it over pancakes, waffles, oatmeal or, use it the same way you would maple syrup.
While there’s no substitute for real maple syrup, this recipe is ideal for when you run out and still need something to drizzle over your perfectly fluffy pancakes.
The buttery rich flavor with the brown sugar makes this recipe taste like caramel -almost!
Homemade Pancake Syrup Ingredients
This recipe is made with only FOUR ingredients and creates a dreamy, warm syrup you’ll want to drizzle over your favorite breakfast foods. Here’s what you’ll need:
- 2 cups brown sugar
- 1 cup water
- ½ cup butter
- ¼ teaspoon vanilla or maple extract
You’ll notice this recipe uses ONLY brown sugar. Unlike regular sugar, it has a rich flavor and high moisture content, which makes a thicker, robust syrup.
I don’t recommend using sugar in the raw or coconut sugar; the texture and flavor are not the same. Stick to the recipe, and you’ll have no worries.
Homemade Pancake Syrup Without Maple
Maple extract isn’t a requirement to make great syrup. You can still get delicious flavor with vanilla extract or using a cinnamon stick to simmer with the water and sugar.
And if you love that “wedding cake” flavor, use almond extract instead for a change.
Pro tip: If you want to take store-bought vanilla extract to the next level, add a single vanilla bean pod to the bottle and store in the pantry. I’ve done this for years, and it gives the best vanilla flavor to all my baked goods and breakfast recipes.
This recipe goes perfectly with any of these pancake topping ideas.
How to Make Pancake Syrup Step-by-Step
If you can simmer or boil water, you can make syrup. It’s not complicated, and it brings a delicious aroma to your kitchen that will have you making pancakes at 3 p.m- or whenever you decide to make this syrup.
Make this syrup right alone with me in this quick video, or print the recipe below.
Combine the Sugar and Water
In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
Simmer on Low
Reduce the heat and simmer for 4 minutes or until thickened.
Add the Extract for Flavor
Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
Serve!
Drizzle the fresh, warmed syrup over your favorite stack of pancakes and enjoy!
After you try this brown sugar syrup recipe, try one of these other delicious pancake syrup recipes!
How to Store It
Homemade syrup is best stored in the refrigerator and will last for up to a month. The syrup will thicken as it cools, but if you’re like me and love HOT syrup over pancakes, I recommend storing it in a glass bottle or jar. That way, you can microwave the container as needed and drizzle over pancakes without making a mess.
To reheat, place the bottle, or jar, in the microwave and warm for 15 seconds or until slightly thinned and hot.
Best Pancake Recipes
Oh man, where do we start?! I’ve got a ton of delicious pancake recipes here on the blog, and I’m sharing some of my family’s favorites below that I know will be epic served with this recipe on top
- The Fluffiest Pancakes on Earth
- Banana Bread Pancakes
- Cinnamon Pancakes
- Gluten-Free Pancakes
- Fluffy Paleo Pancakes made with Cassava Flour
- Whole-Grain Pumpkin Pancakes
- Pancake Tacos
Homemade Pancake Syrup
Ingredients
- 2 cups brown sugar
- 1 cup water
- ½ cup butter
- ¼ teaspoon vanilla or maple extract
Instructions
- In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
- Reduce the heat to medium and simmer for 4 minutes.
- Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
- Serve immediately.
- Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.
Priya
Thank you for this amazing recipe! The pancake syrup turned out better than the store bought ones!
Linda Gaito
Simple and easy to make, best tasting syrup ever
Jenn H.
This recipe is the one! I only had margarine, no butter, but that made it even better. Silky and rich. Thank you for this recipe. No longer need to purchase syrup from the store. Appreciate you!
Laura Fuentes
Thank you for sharing how much you enjoyed it!
marc trainor
This was the first syrup recipe that actually worked for me nice thickness and beautiful flavoring
Laura Fuentes
thank you for sharing you enjoyed this pancake syrup recipe!
sona
Wondering if you could please come up with a NO sugar syrup recipe? That would be awesome!
Laura Fuentes
Hi Sona, I have made this recipe sugar-free by using Swerve’s Granulated Brown sugar substitute. I hope this helps!
Kris
Made this with your fluffy pancakes this morning, and it is awesome! Used vanilla extract but will try maple to compare flavors. Thanks for the terrific breakfast 🙂
Daphne Close
I try to not use saturated fat. Would this work with canola oil or something similar?
Laura Fuentes
This homemade pancake syrup would work with canola oil but I’m not sure how it would taste. The butter helps with the flavor as well.
D Smith
I woukd recommend coconut oil (preferrably virgin cold pressed) as it has the closest flavor that I have found to butter. I have used it as a butter replacement for nearly everything I cook that asks fpr it. The hint of coconut is also a nice bonus.