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Homemade Pancake Syrup

This simple maple syrup cooks up in minutes but leaves a lasting impression. It's best served hot over waffles or pancakes with lots of creamy butter.
  • Total Time
    Prep: 15 min. + cooling
  • Makes
    about 1-1/2 cups


  • 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.
Nutrition Facts
2 tablespoons: 108 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 28g carbohydrate (24g sugars, 0 fiber), 0 protein.

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  • weluvckg
    Aug 22, 2011

    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.

  • LauraManning
    Feb 27, 2011

    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).

  • anndan02
    Feb 19, 2011

    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. :)

  • beksand
    Jan 25, 2011

    My family really likes this syrup, i usually just use vanilla extract because thats what is always on hand, and its still very good!

  • LauraManning
    Dec 6, 2010

    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.