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Homemade Pancake Syrup

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Make a batch of Homemade Pancake Syrup in minutes with 3 simple ingredients you already have in your stockpile.

pancake syrup poured on french toast

This Homemade Pancake Syrup is the perfect in-a-pinch recipe. It takes just 1 minute to gather the ingredients and about 10 minutes or so to boil. It’s a basic simple syrup recipe made with brown sugar and flavored with vanilla or maple extract. I love that this syrup is better than store-bought because you know exactly what’s in it.

What you need to make DIY Pancake Syrup

syrup ingredients

Dark brown sugar– I like using dark because it makes a deeper color syrup but light brown sugar works just as well.
White sugar
Water
Vanilla or maple extract– You can totally use both of you have it or neither. That sugars make a tasty syrup on its own.
Salt
Candy thermometer
Saucepan
Whisk

How to make homemade pancake syrup

water poured into sugar

To make pancake syrup, whisk both sugars, kosher salt, and water to a saucepan over medium heat and bring it to a boil and drop the heat to low. Let the syrup boil for 10 minutes or until the thermometer reads 225 degrees. If you don’t have a thermometer, use the whisk to check for clinching droplets.

adding vanilla to the syrup

Next, turn off the heat and stir in the extract(s) if using. You may serve it immediately or allow it cool. It will thicken as it cools.

No thickener necessary

Heating the sugars to 225-230 degrees with make a thick syrup. The syrup will seem very thin when it finishes cooking. No need to add thickener as it will thicken as it cools.

How to store syrup

tall bottle of of pancake syrup

This syrup stores well in the fridge for a couple of weeks. I use a repurposed glass maple syrup bottle. You can find similar ones on amazon HERE (affil link).

Recipes to serve with homemade pancake syrup

Classic Pancakes
Peach Cobbler French Toast Casserole
Sweetened French Toast

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*This recipe way update 8/29/2020 for improved content. It was first published on 5/17/2019.*

syrup ingredients
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Homemade Pancake Syrup

Print Recipe
Make a batch of Homemade Pancake Syrup in minutes with 3 simple ingredients you already have in your stockpile.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins

Ingredients

  • 1 c dark brown sugar
  • 1 c white sugar
  • 1 c water
  • 1 tsp vanilla extract optional
  • 1 tsp maple extract optional
  • 1/8 tsp salt

Instructions

  • To make pancake syrup, whisk both sugars, kosher salt, and water to a saucepan over medium heat and bring it to a boil and drop the heat to low. Let the syrup boil for 10 minutes or until the thermometer reads 225 degrees. If you don’t have a thermometer, use the whisk to check for clinching droplets.
  • Next, turn off the heat and stir in the extract(s) if using. You may serve it immediately or allow it cool. It will thicken as it cools.

Notes

The syrup can be served immediately but will thicken to a more syrup like state after cooling. Store in the fridge for 1-2 weeks. 

Nutrition

Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 11mg | Potassium: 9mg | Sugar: 13g | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: breakfast, classic pancakes, easy, syrup
Servings: 32 tablespoons
Calories: 51kcal
Author: Ty

One Comment

  1. We learned this recipe nearly 50 years ago from friends. The only variation is that we don’t boil it for 10 minutes, only for about 1. It thickens just fine, but we never serve it cold, always heated, so aren’t worried about how thick it is. The other change is we make this for a large family and four times the recipe, and it stores just fine in the fridge for months.

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