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Homemade Pancake Syrup Recipe

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 YIELD:12 servings


  • 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.

Nutritional Facts

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

Reviews for Homemade Pancake Syrup

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weluvckg User ID: 5417584 126245
Reviewed 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 User ID: 968398 56010
Reviewed 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 User ID: 3941945 81248
Reviewed 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 User ID: 2556544 108822
Reviewed 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 User ID: 968398 74007
Reviewed 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."

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