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Easy Homemade Pancake Syrup

If you love pancakes, then you need to try this delicious homemade pancake syrup recipe! It's made with just five simple ingredients and takes only a few minutes to make. Not only is it cheaper than store-bought syrup, but it also tastes better. Plus, the entire family will love it! This syrup has the perfect balance of sweetness and flavor that will take your breakfast game up a notch.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
28 mins
Servings: 6
Calories: 325 kcal
Course: Breakfast , Condiments
Cuisine: American

Ingredients

  • 2 cups light brown sugar
  • ¼ cup corn syrup or honey
  • ¼ teaspoon kosher salt
  • 1 tablespoon pure vanilla extract or pure maple extract
  • 1 stick (113g) unsalted butter , optional for a buttery flavored syrup
  • 1 cup water

Instructions

    Cup of Yum
  1. In a medium saucepan over medium-high heat, combine the brown sugar, water, salt, and corn syrup. Bring the sugar mixture to a boil, then reduce the heat to medium-low. Simmer the maple syrup mixture, frequently stirring, until the sugar has dissolved and the syrup is thick about 6–8 minutes.
  2. Remove the pan from the heat and stir in the vanilla extract and unsalted butter until melted (if using). Allow the syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container.

Notes

  • How to Store & Reheat 
  • How to Store & Reheat 
  • To store: Allow the homemade pancake syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container for up to 1 month.
  • To store: Allow the homemade pancake syrup to rest for 10 minutes before serving, or cool it to room temperature before storing it in an airtight container for up to 1 month.
  • To reheat: Allow the syrup to come to room temperature before serving, or warm in a microwave-safe container in 10-second increments, stirring until the syrup reaches the desired temperature. Alternatively, you can place the syrup in a saucepan over low heat and frequently stir until the syrup is at the desired temperature.
  • To reheat: Allow the syrup to come to room temperature before serving, or warm in a microwave-safe container in 10-second increments, stirring until the syrup reaches the desired temperature. Alternatively, you can place the syrup in a saucepan over low heat and frequently stir until the syrup is at the desired temperature.
  • Make Ahead
  • Make Ahead
  • Homemade Pancake Syrup can be made a day ahead and refrigerated in an airtight container for up to 1 month.
  • Homemade Pancake Syrup can be made a day ahead and refrigerated in an airtight container for up to 1 month.
  • How to Freeze
  • How to Freeze
  • Let the homemade pancake syrup (without the butter) cool, ladle it into freezer containers, and label and freeze it for up to 3 months.
  • Let the homemade pancake syrup (without the butter) cool, ladle it into freezer containers, and label and freeze it for up to 3 months.