Pancake Syrup from Scratch – How to Make Pancake Syrup
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Making pancake syrup from scratch seems like a daunting task, but it’s actually quite easy. We show you how to make your own with this easy-to-follow recipe.
Knowing how to make pancake syrup will come in handy when you’ve already promised pancakes to the kids but there’s no maple syrup to be found in the pantry. This pancake syrup from scratch recipe is simple to make with just brown sugar, white sugar, water and maple extract (optional).
Don’t get yourself in a bind. You know what I mean, right? The kids want pancakes or french toast, and low and behold, there’s no maple syrup or store-bought pancake syrup to be found. Ack!
I have an easy recipe and it takes a couple of staple ingredients that you probably already have in the pantry. Make your own homemade syrup!
Pancake Syrup from Scratch
There’s obviously nothing better than pure maple syrup; however, do not be alarmed if you don’t have any in the fridge. You can easily make pancake syrup from scratch on the stovetop in plenty of time to get breakfast on the table.
All it takes is a saucepan and three simple ingredients – water, brown sugar and white (granulated) sugar.
Old Fashioned Pancake Syrup Recipe
This old fashioned griddle cake syrup recipe comes from my Recipes From an American Farm Cook Book. I love this cookbook for its vast selection of old fashioned recipes. These recipes don’t have shortcut ingredients; everything is homemade or from scratch.
I was super intrigued to try this old fashioned pancake syrup recipe out for those days when I don’t have any maple syrup on hand for my Swedish oatmeal pancakes or cottage cheese pancakes. It also works great on these easy waffles.
After researching other recipes, I also like how this is a pancake syrup without corn syrup which I don’t always have on hand. I always have brown sugar and white sugar on hand, making this my go-to recipe.
Ingredient List for Homemade Pancake Syrup
What do I need to make pancake syrup from scratch?
- Brown Sugar
- White (Granulated) Sugar
- Water
- Maple Extract (optional)
How to Make Pancake Syrup from Scratch
Step By Step Instructions
- In a small saucepan, add water, brown sugar and white sugar; whisk until sugars are dissolved.
- Bring mixture to a rolling boil over medium heat until the old fashioned pancake syrup is to your desired consistency, approximately 5 minutes for a very thin syrup and 10 minute for a thicker syrup.
- If desired, add maple extract, but this is not necessary or required.
- Serve warm over buttermilk pancakes or vanilla ice cream.
Storage Instructions
Let cool completely. Place in a jar with a lid, and store at room temperature.
For the full ingredient amounts and recipe steps for homemade pancake syrup, scroll to the recipe card at the bottom of this post.
What do I use when I don’t have any maple syrup for my pancakes?
First off, don’t fret. You can easily make pancake syrup from scratch with just water, brown sugar and white sugar. Or, consider topping your pancakes with other non-traditional toppings like these:
- Peanut Butter, Almond Butter or any other nut butter
- Nutella
- Drizzle of Honey
- Fresh fruit like blueberries or strawberries
- Scoop of pie filling such as cherry pie filling
- Dust with powdered sugar or ground cinnamon
- Lemon curd
- Flavored Cream Cheese
- Marshmallow Creme
Recipe FAQs
- Maple extract is optional. Vanilla extract would also taste great.
- This makes a fairly large batch.
- For a thinner pancake syrup, boil at a rolling boil for approximately 5 minutes, and for a thicker, boil for approximately 10 minutes.
- To test the thickness of the from scratch pancake syrup, coat a spoon and see how fast is rolls off of it.
- This syrup is super hot right from the saucepan. Let it cool slightly before tasting or using on griddle cakes.
- Use leftover griddle cake syrup as a sweetener for coffee, iced tea, or lemonade or serve over ice cream.
- Check out our Amazon Store for our favorite pantry essentials.
What can I make for breakfast besides pancakes?
Looking for breakfast inspiration? Try our favorite breakfast ideas other than pancakes.
- Baked Oatmeal
- Lemon Glazed Blueberry Cake
- Poppy Seed Bread
- Amish Chipped Beef Gravy Recipe
- Egg and Sausage Breakfast Casserole
- Egg in a Basket
- Sour Cream Coffee Cake
- Gingerbread Waffles
- Quick Cinnamon Rolls from Refrigerated Crescent Rolls
- Apricot Cream Kuchen
Old Fashioned Pancake Recipes
Old-Fashioned Oatmeal Pancakes
Easy Pancake Sausage Casserole
What is the difference between pancake syrup and maple syrup?
Maple syrup is the real deal from the tree while pancake syrup is typically made with white sugar and maple flavoring. Both are served over pancakes.
Pancake Syrup from Scratch – How to Make Pancake Syrup
Ingredients
- 1 cup brown sugar
- 1 cup white sugar granulated
- 2 cups water
- 1 teaspoon maple extract (optional)
Instructions
- In a small saucepan, whisk together brown sugar, white sugar and water until sugar dissolves.
- Bring to a full rolling boil, continue to boil and stir often until the syrup is to your desired consistency.Boil approximately 5 minutes for a thin syrup or 10 minutes for a thicker syrup.
- Remove from heat and stir in maple extract (optional).
- Let cool slightly before serving.
Notes
- Maple extract is optional.
- For a thinner pancake syrup, boil at a rolling boil for approximately 5 minutes, and for a thicker, boil for approximately 10 minutes.
- To test the thickness of the from scratch pancake syrup, coat a spoon and see how fast is rolls off of it.
- This syrup is super hot right from the saucepan. Let it cool slightly before tasting or using on griddle cakes.
- Use leftover griddle cake syrup as a sweetener for coffee or tea.
- Love pancakes? Try these amazing old fashioned oatmeal pancakes.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
Does any left over need to be put in the frigidaire? Thanks
No, it doesn’t need to be.
Do you know why it crystaled up on me, it was smooth an as it cooled its just crystaled up. Thanks
The mixture may not have been heated long enough to dissolve every sugar crystal in the mixture. Any sugar crystals remaining in the syrup can cause others to crystallize.
Can anyone tell me why when the syrup cooled that it crystallized? I cooked it for 10 mins. Thanks
If your syrup crystallizes it could mean the mixture wasn’t heated long enough to dissolve every sugar crystal in the mixture. Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.
How long would the extra last for?
As long as you refrigerate it, it should last quite a long time. It will probably settle, so re-heat and stir and it should be good to go!
Could I use all brown sugar? Also could I add some maple syrup to it to flavor it? Thanks
We haven’t tried it with all brown sugar so we can’t say how it would turn out!