Homemade Pancake Syrup Recipe

posted in: extra | 12

Our family has pancakes for breakfast every Saturday and Sunday morning. Like his father before him, my husband has charge of weekend pancake breakfast every week.

We go through a lot of pancakes, the seven of us.

And that means we go through a lot of pancake syrup.

And pancake syrup is one product where we don’t go generic. Nothing beats Mrs. Buttersworth’s pancake syrup.

Or so we thought.

My mom, a few months ago, ran out of syrup during a pancake morning. So she boiled up some sugar and made her own syrup. She hasn’t bought syrup since, and she’s mentioned several times that I should try it.

Why is this something I had never tried?!

My husband was quite skeptical, being the primary proponent of corn-syrup-laden Mrs. Buttersworth’s. But he’s also always willing to “try everything once,” so I gave it a go.

It is amazing stuff. Even my husband has proclaimed it better than Mrs. Buttersworth!

Pancake Syrup Recipe

In a saucepan, whisk together

  • 1 cup water
  • 1 cup white sugar
  • 1/2 cup brown sugar

Bring it to a boil and let boil for 3 minutes. If it boils much longer, it will be prone to cystalize while stored. After 3 minutes of boiling, turn off the heat and whisk in 1-2 teaspoons of vanilla extract, and, optionally, 1/2 teaspoon mapleine flavor.

Done!

I keep ours in a glass jar on the pantry shelf.

This batch lasts us one weekend, or two pancake breakfasts.

12 Responses

  1. Jamie
    | Reply

    My MIL makes her own syrup and I’ve always wondered how she does it. Now I know the secret!

  2. Vondalee
    | Reply

    I’m amazed Matt likes it better than Mrs. Butterworth!! Yay!

    • Mystie Winckler
      | Reply

      I think part of the reason it seems better is that we make it as we’re making pancakes, so it’s warm syrup. :) Yum!

  3. Carissa Houston
    | Reply

    Thank you! We just decided to start having waffles every Sunday night (a tradition in my house when I was a kid!) but my son Hates real maple syrup — and I don’t blame him as I prefer pancake syrup myself! I have been serving maple syrup for a year trying to avoid HFCS and refined sugar, and my son simply refuses to eat pancakes/waffles now. Smart kid as he knows pancakes/waffles aren’t really healthy anyway so I won’t try to coerce him into eating them! I am very excited to try your recipe — I love being able to control the ingredients and keep it cheap! Thank you!

  4. Kim
    | Reply

    Does this set up at all? Mine was very watery…

    • Mystie Winckler
      | Reply

      It’s not as viscous as store-bought pancake syrups because it doesn’t contain thickeners, but it should be syrupy like a simple syrup. If you’d like it a little thicker, you can decrease the amount of water, but then the sweetness will also be stronger. Make sure you keep it at a boil for 3 minutes, but if you boil it much longer it will crystalize when it sits out. You could also try serving it cold. It will be thicker when cold than when warm or room temp.

      Hope that helps!

  5. MissMarvel
    | Reply

    I added 1 tsp. of Imitation Butter Flavoring instead of the 2nd tsp. Vanilla. Highly recommend this change!!! Gives is that “buttery” flavor of the original Mrs. Butterworth’s.

    • Becky D.
      | Reply

      I like your idea of adding Butter Flavoring.

  6. Sarah
    | Reply

    I added about 1/4 cup of corn syrup to thicken it.

  7. Elaine
    | Reply

    Isn’t maple syrup already complete? I’m not sure what you’re making.

    • Mystie Winckler
      | Reply

      Yes, maple syrup would be better; this is pancake syrup – maple-flavored sugar syrup. Our family of 7 has pancakes twice a week and using real maple syrup would break our food budget. :)

  8. Lori
    | Reply

    I would’ve never thought of that pancake syrup would be so simple. I love this syrup. This is my go to syrup from now on. I will never buy syrup again!! Thanks for the recipe!!!!!

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