A quick & simple homemade breakfast syrup. Made with just a handful of basic ingredients – plus NO high fructose corn syrup.
Maple syrup. It’s pure and delicious. I love buying local and I love using something that is 100% natural. Though at $10 a pint, real maple syrup is not always an option for everybody.
The other option for many people is to buy a big plastic jug of “maple flavored syrup” at their local grocery store. Saving yourself a few bucks doesn’t always end up being a good deal though. Have yourself a good looksie at that jug of syrup. The ingredient label is just gross. Chances are, it looks something like this:
INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, NATURAL AND ARTIFICIAL FLAVOR, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.
Eek! That’s a bit of a mess. I could break down every ingredient one by one but would it matter? Really, anytime you see high fructose corn syrup as a main ingredient you can be certain that this is not a “food” you want to be consuming a whole lot of. I’m definitely not into my family pouring that garbage all over their breakfast.
No need to fret, though. There is another option – make it yourself. You can pretty much bet that when you make something at home it will be healthier and cheaper. Clearly any of the three options are a crazy sugar bomb to the system. Sugar is sugar – pure maple syrup is a bit better for you then the refined sugar in this make it yourself pancake syrup – but really, it’s all still a ton of sugar that we need to use in moderation. As for the store bought jug of “syrup” – do yourself and your family a favor and throw that junk out.
This syrup recipe is easy peasy. Combine the sugars, water and butter in a saucepan and lightly boil for a few minutes. Stir in your extract, start with one teaspoon – if you want a little more flavor add an additional 1/4 – 1/2 teaspoon more of flavor. Let the syrup cool – it will thicken as it cools down. I make this a day before I need it and store it in the fridge. Throw the syrup in the microwave for a few seconds if the butter hardens up a bit in it. This is definitely a recipe that you should experiment with each time you make it to find your own perfect version. Try different extracts, try subbing turbinado sugar or piloncillo for the sugars, boil longer to thicken it more, add a bit of salt, add some cinnamon, less or more butter – make it your own!
That’s it people. Super simple to make and it’s better and cheaper then the high fructose version. Although nothing beats the flavor of real maple syrup, this make it yourself syrup has an impressive taste. Give it a try – I’d love to hear your thoughts!
Thanks for stopping by : )
Homemade Breakfast Pancake Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 tablespoon salted butter optional
- 1 - 1 1/2 teaspoon maple flavoring or vanilla extract
- In a saucepan over medium heat, bring water, granulated sugar, brown sugar and butter to a boil, stirring often.
- Continue to boil for 3-4 minutes, stirring often.
- Remove from heat, stir in maple flavor. Start with 1 teaspoon, taste. Add 1/4 - 1/2 teaspoon if more flavor is desired. Add any additional flavorings or spices (optional).
- Syrup will thicken as it cools. I store this in a sealed jar in the fridge.
- Enjoy : )