Easy Homemade Syrup Recipe (Perfect for Pancakes)

Get ready to fall in love with my Homemade Syrup recipe! It’s got deep caramel notes and maple flavoring, without any of the junk. Once you taste it over a hot stack of homemade pancakes, you’ll never go back to store-bought syrup again!

Homemade Syrup

There’s just something special about making your own pancake syrup at home.

My homemade pancake syrup recipe is quick and easy, made with simple ingredients you probably already have in your pantry.

Have you ever turned over the bottle of imitation maple syrup at the grocery store and read what’s in it?

Most of it is just high fructose corn syrup, artificial ingredients, and who knows what else.

Pure maple syrup made from real maple trees is very expensive, so I decided to make my own!

My whole family thought it tasted better than any store-bought pancake syrup, and I’ve been making it ever since.

 

Why You’ll Love Homemade Syrup

• Easy Recipe to Make: It just takes a few steps and a quick simmer on the stove. You’ll have a delicious homemade pancake syrup in about 10 minutes!
• Made With Simple Ingredients: You might even already have all the ingredients you need in cupboards at home.
• Affordable: Skip the pricey maple syrup, this homemade version costs pennies to make!

Ingredients for Homemade Syrup

• Brown Sugar: Gives your syrup a caramel-like sweetness.
• Sugar: Granulated plain sugar from the grocery store balances out the richness of the brown sugar.
• Water: You’ll need it to dissolve all the sugars. Be sure to use filtered water!
• Vanilla Extract: The vanilla adds a warm sweetness to the syrup.
• Maple Extract: This maple flavoring will give your homemade syrup a classic, real maple syrup taste.

How to Make Homemade Syrup

Add Ingredients to Pot: Grab a small saucepan and pour in your brown sugar, white sugar, and water.

Bring to a Boil: Turn your stove to medium heat and whisk everything together. Let it come to a gentle boil. Keep it bubbling for a few minutes, just until the sugar dissolves completely. You’ll want a nice, smooth sugar water mixture.

Add Flavorings: Take the pot off the heat and stir in your vanilla extract and maple extract.

Simmer and Thicken: Turn the heat back down low and let it simmer for a few more minutes. As it cooks the syrup will start to thicken up a bit.

Cool and Store: Carefully pour your hot syrup into a Mason Jar, glass jar, or any airtight container you have. Let it cool down to room temperature. As it sits, the syrup will thicken up.

Recipe Tips

• Will Thicken When it Cools: Don’t worry if it seems thin when it’s hot. Once it cools down it will start to thicken up.
• Double the Batch: Since it stores well in the fridge, go ahead and make some extra for busy mornings.
• Warm Before Serving: You can warm the syrup in a bowl in the microwave or on the stove. If it’s in a glass jar you can set the jar in warm water to slowly warm it up.
• Avoid Plastic: If you’re warming the syrup in its jar, make sure it’s heat-safe glass and not plastic.
• Label the Jar: Don’t forget to label your jar with the name and the date that you bottled your syrup.

Ways to Serve Homemade Syrup

• Over Pancakes: It’s perfect with my Buttermilk Pancakes for a fun pancake breakfast.
• With French Toast Sticks: Serve some warm syrup on the side so your kids can dip them in the syrup at the breakfast table.
• Topping for Waffles: Try it on Belgian waffles for a diner-style breakfast at home.
• Mixed in Oatmeal: Stir in a spoonful to sweeten up some plain oatmeal.
• Swirled in Yogurt: A little drizzle will help sweeten up Greek yogurt.

You Might Like: Pancake Flavors – My Top Pancake Recipes + 50 Mix-In Ideas

 

How to Store Leftovers

Storing leftover homemade syrup is super easy and keeps for a few weeks in the fridge.

Just pour your cooled syrup into a clean Mason Jar, glass jar, or any airtight container and store in the fridge.

You can reheat it in the microwave, or in a pot on the stove. You can also heat your glass jar in hot water on the stove.

More Breakfast Recipes

• Crock Pot Cinnamon Rolls
• Whole 30 Berries and Cream Breakfast Crisp
• Make Ahead Breakfast Casserole