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This is our favorite Homemade Pancake Syrup Recipe and we all love it. After trying several different things, we have declared this is the best pancake syrup recipe.
We love making a big breakfast recipes on the weekends which always includes buttermilk pancakes, waffles, ice cream or omelets. Making homemade syrup to drizzle over the top always makes them taste better.
My kids prefer my homemade syrup over store bought syrup. So I tried to make a batch when I meal prep for the week.
What's in this post: Homemade Pancake Syrup
Why We Love This Recipe
This homemade syrup taste so much butter than store-bought syrup. The pantry ingredients are simple and can easily be picked up at the grocery store.
The next time you need pure maple syrup, make this homemade recipe. You will be surprised how little prep time it takes to make this recipe.
Ingredients
- Water
- Granulated Sugar
- Brown Sugar – If you are out, see The Best Brown Sugar Substitutes
- Butter
- Maple Extract and Vanilla Extract – Simple extracts to give it so much flavor
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Homemade Pancake Syrup
- Step 1 – Add the water, brown sugar, granulated sugar and butter to a saucepan.
- Step 2 – Heat over medium high heat and whisk the ingredients together once the butter has melted.
- Step 3 – Bring the mixture to a boil and boil for 3-4 minutes (stirring occasionally) until the mixture thickens.
- Step 4 – Remove the mixture from the heat and stir in the maple or vanilla extract.
- Step 5 – Let the mixture cool completely. Taste test the syrup at this time and add in more maple extract or vanilla extract based on your preference in ¼ teaspoon incremements.
Recipe Tips
- Heat Ingredients – Heat the ingredients in a sauce pan until it boils and thickens.
- Add in Extract – Add in the maple syrup and the extract after removing from the heat.
Serving Suggestions
There are so many delicious ideas to use this homemade syrup recipe. With such an easy syrup recipe on hand, you can easily whip this syrup together any day of the week.
We have deemed this the BEST Homemade Pancake Mix and Waffle mix that there is. Here are some of our other favorite recipe to serve this syrup.
Frequently Asked Questions
Store leftovers in the refrigerator in a mason jar. Homemade syrup stays fresh for up to one month if stored properly. The syrup will thicken as it stores.
We like to store the syrup in a glass jar so you can easily reheat in the microwave. Heat for about 15 seconds until warm or until the syrup thins out.
More Easy Homemade Pancake Recipes
Easy Copycat
McDonald’s Pancake Recipe
All Recipes
Chocolate Chip Pancakes Recipe
Quick and Easy Breakfast
Strawberry Pancakes
We love to hear from you. If you make this Homemade Pancake Syrup Recipe, please leave us a comment or a star review.
Homemade Pancake Syrup Recipe
Ingredients
- 1 cup water
- 1 cup packed brown sugar
- 1 cup granulated sugar
- ¼ cup Butter
- ¼ teaspoon Maple Extract (or Vanilla Extract)
Instructions
- Add the water, brown sugar, granulated sugar and butter to a saucepan.
- Heat over medium high heat and whisk the ingredients together once the butter has melted.
- Bring the mixture to a boil and boil for 3-4 minutes (stirring occasionally) until the mixture thickens.
- Let the mixture cool completely. Taste test the syrup at this time and add in more maple extract or vanilla extract based on your preference in ¼ teaspoon increments.
OK, I’m one happy camper. I made the Maple syrup a few days ago but just now had time to use it. Made homemade Cracker Barrel pancakes from Insanely Good. (Best pancakes I’ve ever had)! Made a whole batch, although I’m just one person. I ate three and will put rest in freezer for emergency days. Poured the Maple Syrup over them….Cloud Nine! Will be removing all other syrup recipes from my “saved” list.
hi dear, thank u for the wonderful recipe. i tried it was great bt it got hardened aft cooling down. how do i prevent it from getting hard?
Hi Amilea – I find that this happens when I cook it too long. Cook it for a shorter amount of time next time and it should be great. I hope you enjoy!
I grew up on homemade syrup:
2 cups sugar, 1 cup water. Boil to dissolve sugar. When it’s clear add 1/2 to1tsp Crescent Mapleine (or more to your flavor standards.) Mapleine costs about $3.00 for 2 oz.
I store this in the refrigerator, lasts quite a few months without it sugaring. Can use same recipe by adding fruit or fruit pits i.e. Peach Pit syrup.
Could this be converted to “sugar-free” with the substitution of Splenda Brown and a simple syrup made with regular Spenda?
Lita
I have tried a few of the pancake syrup recipes without much luck. Luck meaning my daughter did not care for them. I came upon your recipe and it looked like something I could work with and that she would like. Your recipe had all the flavors I was looking for but I tweaked them just a bit. I used 1c of brown sugar, 1/2c white sugar, 1/2 c lite corn syrup, 3/4c water, 1 and 1/4tsp maple flav, 1/8tsp vanilla and 1/4tsp salt. For us it was perfect. Thanks so much for sharing your recipe which gave me great inspiration.
Thanks os much for the suggestions. I’ll have to try yours next time. 🙂
I would like to triple the recipe, but how long will it keep in the fridge?
It keeps for about a month in the fridge.
Add butter and it’s just like the expensive buttery brand.
Oh great idea Marybeth!
love to try this!
You need to try it Amee!
Good to know how to make homemade syrup – we just ran out so I should see what my kids think of the homemade version!
Oh I think your kids will love it!