A homemade pancake syrup recipe that's made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.
from votes
If you’re looking for a homemade pancake syrup recipe that tastes delicious and it’s made with no corn syrup, this is it!
This recipe is easy to make and I’m sure you have the ingredients in your pantry. You can drizzle it over pancakes, waffles, oatmeal or, use it the same way you would maple syrup.
Jump to:While there’s no substitute for real maple syrup, this recipe is ideal for when you run out and still need something to drizzle over your perfectly fluffy pancakes.
The buttery rich flavor with the brown sugar makes this recipe taste like caramel -almost!
Homemade Pancake Syrup Ingredients
This recipe is made with only FOUR ingredients and creates a dreamy, warm syrup you’ll want to drizzle over your favorite breakfast foods. You’ll find the ingredient measurements in the recipe card below, but first, let’s see what you’ll need:
- Brown sugar: unlike regular sugar, it has a rich flavor and high moisture content, which makes a thicker, robust syrup. This recipe uses ONLY brown sugar.
- Water: the liquid we need to dissolve the sugar.
- Butter: adds flavor and a soft texture.
- Vanilla or maple extract: use your favorite flavor.
I don’t recommend using sugar in the raw or coconut sugar; the texture and flavor are not the same. Stick to the recipe, and you’ll have no worries.
Homemade Pancake Syrup Without Maple
Maple extract isn’t a requirement to make great syrup. You can still get delicious flavor with vanilla extract or using a cinnamon stick to simmer with the water and sugar.
And if you love that “wedding cake” flavor, use almond extract instead for a change.
Pro tip: If you want to take store-bought vanilla extract to the next level, add a single vanilla bean pod to the bottle and store in the pantry. I’ve done this for years, and it gives the best vanilla flavor to all my baked goods and breakfast recipes.
This recipe goes perfectly with any of these pancake topping ideas.
How to Make Pancake Syrup Step-by-Step
If you can simmer or boil water, you can make syrup. It’s not complicated, and it brings a delicious aroma to your kitchen that will have you making pancakes at 3 p.m- or whenever you decide to make this syrup.
In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
Reduce the heat and simmer for 4 minutes or until thickened.
Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
Drizzle the fresh, warmed syrup over your favorite stack of pancakes and enjoy!
Make this syrup right alone with me in this quick video, or print the recipe below.
After you try this brown sugar syrup recipe, try one of these other delicious pancake syrup recipes!
How to Store It
Homemade syrup is best stored in the refrigerator and will last for up to a month. The syrup will thicken as it cools, but if you’re like me and love HOT syrup over pancakes, I recommend storing it in a glass bottle or jar. That way, you can microwave the container as needed and drizzle over pancakes without making a mess.
To reheat, place the bottle, or jar, in the microwave and warm for 15 seconds or until slightly thinned and hot.
Best Pancake Recipes
Oh man, where do we start?! I’ve got a ton of delicious pancake recipes here on the blog, and I’m sharing some of my family’s favorites below that I know will be epic served with this recipe on top
Homemade Pancake Syrup
A homemade pancake syrup recipe that’s made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.
from votes
Servings 16
Prep Time 2 minutes
Cook Time 10 minutes
Ingredients
- 2 cups brown sugar
- 1 cup water
- ½ cup butter
- ¼ teaspoon vanilla or maple extract
Instructions
In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
Reduce the heat to medium and simmer for 4 minutes.
Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
Serve immediately.
Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.
Nutrition
Serving: 2 tablespoonsCalories: 156kcalCarbohydrates: 27gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 9mgPotassium: 38mgSugar: 27gVitamin A: 177IUCalcium: 25mgIron: 0.2mg
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