This Homemade Pancake Syrup is a rich and thick and the perfect alternate to store bought syrup. It is easy to make and goes great with homemade pancakes.
My husband grew up have pancake breakfast every Saturday morning. It's a tradition we have tried to carry on with our kids as well.
Depending on what is going on for the day sometimes we use a pre-made pancake mix or if I have the time, I will make my own Homemade Pancake Mix.
I usually have my pre-made pancake mix on hand. I started making my own syrup shortly after I started making my own pancake mix.
How to make Homemade Pancake Syrup:
This is a very simple recipe to make. You heat and melt your sugar, then slowly stir in and melt the butter.
Bring to a low rolling boil, and then set aside to cool and thicken up!
Pour over your favorite pancakes or if you need a good pancake recipe check out these favorites of mine, Banana Pancakes or Chocolate Chip Pancakes!
- Brown Sugar
- Unsalted Butter
- Maple Extract or Vanilla Extract
Step One: Place brown sugar and water in a saucepan and bring to a boil over medium/high heat.
- Cooking Tip: It is essential not to overheat and burn the sugar. Even a small amount of overcooking the sugar will ruin the taste of the syrup.
Step Two: Lower heat to medium/low and allow to boil for 4 minutes while whisking.
Step Three: Next add in butter and stir until butter is melted. Remove from heat and mix in maple extract.
Step Four: Allow syrup to set for 5 minutes to thicken slightly before serving.
- Serving tip: It is best served a little warm. If it cools all the way, it will become very hard to pour out.
Step Five: Serve immediately or store in an airtight jar or container.
How to store Homemade Pancake Syrup:
If you have leftovers or make this ahead of time, you can store this in an airtight plastic container or a glass container.
You can store at room temperature for 3-5 days or in the refrigerator for about 2 weeks.
I usually make enough for the one breakfast, and it tastes so good, we usually find a reason to pour a little extra on our pancakes.
How to reheat Syrup:
Reheating homemade syrup is necessary to have the best consistency for pouring.
Put it in a microwave safe dish and warm up for 10-15 seconds. If it is not the consistency you want, microwave for an additional 5 seconds.
Due to the nature of it being a thick sugary consistency you do not want to heat it up too much as it can be very hot. So be careful!
Is this Maple Syrup?
This is not a form of maple syrup. I like to add Maple Extract to give it the maple flavor.
This is more of a caramel toffee sauce due to melting brown sugar and butter together.
It is a great tasty alternative if you do not have pure maple syrup, but it is not the same thing.
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Homemade Pancake Syrup
- 2 cups brown sugar
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon maple extract or vanilla extract
- Place brown sugar and water in a saucepan and bring to a boil over medium/high heat.
- Lower heat to medium/low and allow to boil for 4 minutes while whisking.
- Next add in butter and stir until butter is melted. Remove from heat and mix in maple extract.
- Allow syrup to set for 5 minutes to thicken slightly before serving.
- Serve immediately or store in an airtight jar or container.
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