A quick & simple DIY Homemade Breakfast Pancake 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 : )
-Amanda-
Homemade Breakfast Pancake Syrup
Ingredients
- 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
Instructions
- 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 : )
i’m not even sure we can get maple flavouring but i will have to have a look now, Thanks for sharing with us for The Sunday Brunch Magazine , Bel & Eliza xx
I think maple flavoring is one of those things that you just never notice sitting on the store shelf. Hope you can find it – if not you could always substitute vanilla. Love the magazine – thanks for having me!
I can’t wait to try this. We are used to the high fructose stuff. So when I got real grade b maple syrup with pancakes, it was overwhelming and certainly the kids did not like it. It may be searching for a different maple syrup, but till then, I will make up my own, thanks for the recipe! 🙂
Thanks Lorraine! I’m so glad you like the recipe! Honestly, I tend to use real maple syrup for baking and as a sweetener and use my homemade stuff for pancakes and waffles. It’s just more cost effective 🙂
Try the Grade B Maple Syrup replacing the water and the sugar. I use: 1 cup Brown Sugar, 1 cup Real Maple Syrup and 2 Tbsp. Butter. AHH-maziing!
Thanks, Amanda, for the recipe! I have tried a couple and the butter makes ALL the difference.
Karen J. thanks for the suggestion cause I have gradeb maple syrup sitting around and if it’s ok with Amanda I’m going to combine the two and see how it turns out. As you said Amanda anytghung be3asts this store bought syrup. My sister still usews that thick King syrup on her pancaakes yuke.
Hi Florine! I’d love to hear how it turns out for you! I would happily use Grade B Maple Syrup on my pancakes, but mixing the two would be a great way to stretch the syrup.
Is it possible to process it and can it so it can be done in bulk and kept for a longer period?
Hi Linda. I don’t see why you couldn’t – but I have never tried. I’ve canned everything but syrups. Wish i could be of more help 🙂
Karen J. thanks for the suggestion cause I have gradeb maple syrup sitting around and if it’s ok with Amanda I’m going to combine the two and see how it turns out. As you said Amanda anytghung be3asts this store bought syrup. My sister still usews that thick King syrup on her pancaakes yuke.
I made this syrup using dark brown sugar. I didn’t add the butter and I added maple extract. It was very tasty over pancakes.
Just made it! SOOOO yummy!! How long can you keep the syrup in the fridge?
Hi Sydnee! Glad you enjoy the syrup. I usually keep it in the fridge for a month or two without any issues.
Saw that and good to know. I was hoping to store the leftover for a later time.
I followed the recipe but used Vanilla extract and a 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Fantastic!!
I made hoecakes and made this syrup. It was delicious. The grandkids loved it and they loved it so much that they were wanting to eat the syrup by itself. I didn’t use the maple flavoring, I used the vanilla. Just 1 teaspoon of vanilla rxtract. Delicious !!!!!
I made hoecakes and made this syrup. It was delicious. The grandkids loved it. They loved it so much that they were wanting to eat the syrup by itself. I didn’t use the maple flavoring, I used the vanilla. Just 1 teaspoon of vanilla rxtract. Delicious !!!!!
do i need brown suger
The brown sugar will give it better flavor. You could use all white sugar if that’s all you got. Throw in a little molasses and you’ll achieve the same flavor!
i did not like this. it was way too sweet and my family said the same thing i did.
HI Amanda..tried it this morning..tastes really great on pancakes. However when it was completely cool, the sugar crystallized on the sides of the jar.. did I do something wrong? Any tips? Thank you so much
I flavored with vanilla. I thougbt it tasted great on my made from scratch pancakes with fresh eggs. Way better than store bought syrup. Can’t wait to try it with maple flavring.
This was great!! Thank you so much. I only had vanilla, so I added the butter and went for it. I was surprised and how delicious it was. I prefer this over the crap at the store. I don’t think I will go back.
I just made this recipe, didn’t have brown sugar so used white, and substituted 2 TBSP strawberry jelly for the flavorings, YUMMY!
I made this and used the vanilla extract instead of the maple. Loved it and so did the family. When I put it in the refrigerator it looks like the sugar rose to the top though. Is this normal or did I do something wrong?
First time making it for me I was out of my regular syrup, and I saw this. I had all organic ingredients so I made it, I didn’t have maple nor did I miss it. I used my honey and sweet cream butter. Tasted delicious. I’m making this from now on.
I made the syrup this morning for my French Toast, I used 1 teaspoon of the vanilla and it was plenty of flavor. I followed the recipe with no changes and I have to say it was excellent! I’ll make it again and happily refer everyone to this recipe. I’d never made homemade syrup, I was store bought all the way and now I’ll never go back to it. Thank you.
Hi! I’m 11 years old and I’m the cook in the house. I was making pancakes this morning and we had no syrup. So I made this. It was a life saver! Thank you so much. CVZ
Tried this today because I went to make pancakes and realized I was out of syrup it turned out great. Will make my own from now on. Do you have to refrigerate this syrup?
It’s one of those things where you don’t have something in your kitchen, but you somehow have all the ingredients to make your own Thanks for saving my morning- it turned out wonderfully!
My mother has always made syrup at home using all white sugar, I like this variation. Made a fresh batch for dad this morning for Father’s Day. Fyi- we keep ours in the pantry with no trouble (vs frig)
Can you can this for long term storage
Wow! This came out amazing!! Thank you for sharing