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.
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
Dark brown sugar– I like using dark because it makes a deeper color syrup but light brown sugar works just as well.
Vanilla or maple extract– You can totally use both of you have it or neither. That sugars make a tasty syrup on its own.
How to make homemade pancake syrup
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.
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
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
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.*
Homemade Pancake Syrup
- 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
- 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.
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.