Homemade Pancake Syrup

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.

image: syrup being poured over large stack of pancakes

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 homemade syrup 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
  • 1/2 cup butter
  • 1/4 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.

Image: tall glass jar of homemade pancake syrup

Homemade Pancake Syrup Without Maple

Maple extract isn’t a requirement to make great homemade pancake syrup. You can still get a delicious flavored syrup 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.

image: pancake syrup being poured over chocolate chip waffles

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. 

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 Homemade Pancake Syrup

Homemade pancake 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 with This Syrup

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 with this homemade syrup recipe. 

Homemade Pancake Syrup

  • Author: Laura Fuentes
  • Yield: 2 cups 1x
  • Category: breakfast
Scale

Ingredients

  • 2 cups brown sugar
  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon vanilla or maple extract

Instructions

  1. 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.
  2. Reduce the heat to medium and simmer for 4 minutes.
  3. 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.
  4. Serve immediately.
  5. 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.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 156
  • Sugar: 26.7g
  • Sodium: 9.1mg
  • Fat: 5.8g
  • Saturated Fat: 3.6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 0g
  • Protein: 0.1g
  • Cholesterol: 15.3mg

Keywords: pancake syrup, homemade pancake syrup

Homemade Pancake Syrups

While everyone loves maple syrup, we like to mix it up at our house! Try one of these amazing homemade syrups the next time you make pancakes!

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