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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.

Pancake stacked and topped with maple syrup
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We love making a big breakfast recipes on the weekends which always includes buttermilk pancakes, waffles or omelets. Making homemade syrup to drizzle over the top always makes them taste better.

Why We Love This Recipe

This homemade syrup taste so much butter than store-bought syrup. The 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.


Homemade syrup ingredients - maple extract, vanilla extract, brown sugar, corn syrup, water
  • Maple Extract
  • Vanilla Extract
  • Brown Sugar
  • Corn Syrup
  • Water

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Step by Step Instructions

  • Step 1 – First, combine the corn syrup, sugar and water in a sauce pan.
Pouring the ingredients in the sauce pan
  • Step 2 – Bring to a boil over medium heat. Boil until slightly thickened.
  • Step 3 – Remove from heat. Now, it is time to stir in the maple flavoring and vanilla.
Boiling the ingredients in the sauce pan
  • Step 4 – Let it cool. It will thicken as it cools so don’t worry if it seems thin.

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.
Homemade syrup in a container

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.

Pouring syrup over the pancakes

Frequently Asked Questions

How to Store Leftovers

Store leftovers in the fridge in a mason jar. Homemade syrup stays fresh for up to one month if stored properly. The syrup will thicken as it stores.

How to Reheat

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.

Homemade Pancake Recipes

We love to hear from you. If you make this Homemade Pancake Syrup Recipe, please leave us a comment or a star review.

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Homemade pancake syrup recipe

5 from 4 votes
This is our favorite Homemade pancake syrup recipe and takes just minute to make. This is the best pancake syrup recipe and so delicious.
Cook Time 10 minutes
Cool 15 minutes
Total Time 25 minutes
Servings 12
Cuisine American
Course Breakfast
Calories 93


  • 3/4 cup packed brown sugar
  • ¼ cup water
  • ½ cup light corn syrup
  • ¼ teaspoon maple flavoring
  • ¼ teaspoon vanilla extract


  • In a saucepan, combine the sugar, water and corn syrup.
  • Bring to a boil over medium heat.
  • Boil for 7 minutes or until slightly thickened.
  • Remove from the heat; stir in maple flavoring and vanilla.
  • Cool for 15 minutes (it will thicken more as it cools).
  • Serve over pancakes, waffles or French toast. YUMMY!

Nutrition Facts

Calories 93kcal, Carbohydrates 24g, Protein 1g, Fat 1g, Sodium 13mg, Potassium 18mg, Sugar 24g, Calcium 13mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. 5 stars
    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.

  2. 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!

  3. 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?

  4. 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.

  5. Could this be converted to “sugar-free” with the substitution of Splenda Brown and a simple syrup made with regular Spenda?

  6. 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.

  7. Good to know how to make homemade syrup – we just ran out so I should see what my kids think of the homemade version!