Made with ingredients you already have in your stockpile this DIY pancake syrup will avert any major breakfast emergency in minutes! (Corn syrup free.)
I’m really into making from-scratch recipes for common pantry items these days. This is one of the recipes in a series to come of recipes using mostly pantry items. The other recipe on the blog so far is for my Crispy Pantry Waffles. Recipes like this DIY pancake syrup is most helpful when you find yourself in a breakfast emergency. It’s easy, economical, and just plain yummy. I love that this syrup is better than store-bought because you know exactly what’s in it. Plus it stores well in the fridge for at least a few weeks so you can make a big batch.
How do you make pancake syrup at home?
Making the syrup couldn’t be easier. It requires dark brown sugar, white sugar, a pinch of salt and flavoring extract. My husband likes to add maple extract and about 2 tablespoons of butter. The syrup is just as good without any extract but it’s most delicious with vanilla and maple extract.
To make homemade DIY pancake syrup:
Whichever version you choose you cannot go wrong. Just add sugar, salt, and water to a saucepan over medium heat and bring it to a boil. Then add the extract(s) and butter (if using) after turning off the flame. You may serve it immediately or allow it cool. It will thicken as it cools.
Tip: Be careful to not boil the pancake syrup for too long; 5 minutes should be long enough to reach boiling. A candy thermometer should read about 225-230 degrees.
More breakfast recipes you will love!
Give this syrup a try with my Homemade Maple Breakfast Sausage!
- 1/2 c dark brown sugar
- 1/2 c white sugar
- 1/2 c water
- 1 tsp vanilla extract
- 1 tsp maple extract optional
- 1/8 tsp salt
- Whisk the brown sugar, white sugar, salt, and water in a saucepan over medium heat. Bring it to a boil stirring consistently. Once it bubbles to foam after about 5-6 minutes, turn down the heat. Check the whisk for clinging droplets. Remove from the burner and add the flavor extracts. Serve immediately with butter! It can be stored in a lidded jar for a couple of weeks in the fridge.