- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 3/4 cup water
- 1/2 cup light corn syrup
- 1/2 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast. Yield: about 1-1/2 cups.
Reviews for Homemade Pancake Syrup
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Our family loves this syrup. It's all we use now. I haven't experimented because my bunch likes it just as it is. I make a double batch and keep it in an air tight container in the fridge. We make enough pancakes or french toast to last a day or 2, and that leaves plenty of syrup. We microwave it for 15-30 seconds, and it's great.
After making this several times and feeling there needed to be an adjustment, I now make it with 1/2 c. dark brown sugar and 1/2 c. sugar. And I've increased the maple flavoring to about 3/4 tsp. My husband and I like this as good if not better than Aunt Jemima syrup (our favorite store-bought syrup).
Very good syrup!!! My kids and husband LOVED it. I might try to put less vanilla and more maple flavoring next time. ****NOTE - after the 7 min of boiling, the syrup is still runny. Do not cook it longer because it thickens beautifully as it cools, especially on the plate. :)
My family really likes this syrup, i usually just use vanilla extract because thats what is always on hand, and its still very good!
This is really good! I used dark brown sugar so the syrup was maybe a little strong on the molasses flavor, so next time I will probably try equal amounts of dark brown and white sugar or use light brown sugar instead.