Pancake Syrup Recipe made with just 3 ingredients and no corn syrup. Tastes better than store-bought and comes together fast.
Love syrup? Try my buttermilk, vanilla, or blueberry syrup next!
Family Favorite
Ditch the Bottle, Make This Instead!
I’m all for a good ingredient shortcut, but pancake syrup? I can’t do the store-bought stuff. It’s packed with corn syrup and fake flavor that just doesn’t compare to the real thing.
This from-scratch Pancake Syrup Recipe is a game changer. It takes 15 minutes, uses just 3 simple ingredients, and tastes so much better.
I always have a jar in the fridge because we’re a big breakfast family. Blueberry pancakes, waffles, French toast—you name it. And I usually whip it up while the batter is resting. It’s that straightforward.
Quick Tip
Pure maple syrup is just boiled-down sap—one ingredient. Pancake syrup is a commercial product made with maple flavoring.
Ingredients
- Butter: Adds a nice thickness. Use unsalted to control saltiness.
- Light Brown Sugar: I found that dark brown sugar was too strong.
- Pure Maple Extract: Imitation isn’t the same. Start small and add more.
- Salt (skippable): Just a small pinch makes a big difference in pancake syrup recipe!
How To Make A Pancake Syrup Recipe
- Add ingredients: Cut the butter into small pieces so it melts faster.
- Boil: Keep stirring so the sugar melts smoothly and doesn’t burn.
- Simmer: Watch closely so it doesn’t spill over.
- Add extract: Take it off the heat, wait 5 minutes, then mix in maple extract.
- Serve: This is the best pancake syrup on a Dutch Baby or Crepes!
How Do You Thicken Syrup?
The syrup thickens as it cools. To thin it out, warm it up and add a splash of water.
Storage
To store the pancake syrup, allow it to cool before transferring it into an airtight container, then refrigerate it for 1–2 months.
Ways To Use from-scratch Pancake Syrup:
Breakfast
Chocolate Chip Pancake Recipe
Breakfast
Banana Crepes
