Homemade Pancake Syrup Recipe
- 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
- 1. 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.
2 tablespoon: 108 calories, 0g fat (0g saturated fat), 0mg cholesterol, 22mg sodium, 28g carbohydrate (24g sugars, 0g fiber), 0g protein
Reviews for Homemade Pancake Syrup
"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."