How to Make Your Own Pancake Syrup
Pancakes and syrup are a match made in heaven! While pancake syrup is convenient to just pick up at the store, it can be fun and rewarding to experiment with your own pancake syrup recipes. Classic pancake syrup, buttermilk syrup, brown sugar butter syrup, fruit-flavored syrup, dutch honey syrup, vanilla butter syrup — Kulick’s Pancake Recipes is here to introduce you to several easy and delicious ways to enjoy homemade syrup and level up your breakfast (or lunch, dinner, or dessert!) game.
What Is Pancake Syrup Made Of?
The ingredients in pancake syrup vary significantly depending on whether or not it is pure or artificial, who makes it, and how it is flavored. Pure maple syrup is maple tree sap that has been boiled down to achieve a thicker consistency. What does pure maple syrup taste like? Real maple syrup has a crisp, complex flavor with hints of vanilla, caramel, and prune. Some describe it as sweet, floral, spicy, and woody, similar to cinnamon. Most pancake syrups found at the store are made with corn syrup and artificial maple extract. They are significantly cheaper; authentic maple syrup requires a lot of time and labor to create. How can you tell if maple syrup is pure? That’s simple! Check the ingredient list to confirm that it’s 100% pure maple syrup with no added flavoring or high-fructose corn syrup.
How to Make Your Own Pancake Syrup
Here is a quick recipe for pancake syrup! When embarking on your homemade pancake syrup journey, it’s best to begin with the basics. Here are the pancake syrup ingredients you’ll need:
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup water
- 1 tsp maple flavoring
In a small saucepan, mix the sugars and water. Bring it to a boil, then cook the mixture while stirring for 2 minutes. Remove it from the heat and stir in maple flavoring. Be sure to store the syrup in the refrigerator to enjoy your sweet creation for longer! In an airtight container, this syrup should last up to four weeks in the fridge, but if you add flavorings like lemon zest or fruit, it should be used within two weeks.
How to Make Buttermilk Syrup
Buttermilk syrup is another beloved topping for pancakes. Here’s a quick and simple buttermilk syrup recipe so you can enjoy your very own buttermilk syrup right at home:
- 1 ½ cup sugar
- ¾ cup buttermilk
- ½ cup butter
- 2 tbsp corn syrup
- 1 tsp baking soda
- 2 tsp vanilla extract
In a saucepan, stir together all of the ingredients except the vanilla. Bring the mixture to a boil and cook it for 7 minutes. Remove it from the heat and stir in the vanilla.
What Can I Use Instead of Syrup for Pancakes?
There are many wonderful alternatives to pancake syrup. You can try honey, jam, peanut butter, Nutella, or fresh fruit. You can also whip up your own jam pancake topping with our simple two-ingredient fruit syrup recipe. Check it out:
- 1 cup light corn syrup
- ½ cup jam or preserves (any flavor)
Mix the corn syrup and jam in a small saucepan. Heat it on medium until well-blended and hot, but do not boil it. The resulting syrup makes a wonderful gift, too — you can use a mason jar for storage and decorate the lid to your heart’s content.
We have included a full transcription of our homemade pancake syrup guide in case you need to copy and paste the recipes here.
Homemade Syrup Recipes
Classic Pancake Syrup
| Ingredients | Steps |
| 1 cup packed brown sugar
1 cup sugar 1 cup water 1 tsp maple flavoring |
In a small saucepan, mix sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from heat and stir in maple flavoring.
Refrigerate leftovers. |
Brown Sugar Butter Syrup
| Ingredients | Steps |
| 2 cups packed brown sugar
1 cup water 1 stick butter (½ cup) ¼ tsp vanilla or maple extract |
Boil brown sugar and water in a medium saucepan, stirring until dissolved. Lower to medium heat and allow to boil for 4 minutes. Add butter a bit at a time and stir until melted. Remove from heat and add extract.
Let syrup cool before storing in a jar or pitcher. Can last up to a month tightly covered in the fridge. |
Fruit-Flavored Syrup
| Ingredients | Steps |
| 1 cup water
½ cup sugar 1 regular-size package fruit-flavored gelatin (such as strawberry) 2 tbsp cornstarch |
Mix all ingredients in a saucepan and bring to a boil while stirring. Boil for a few minutes until thickened. Pour into pitcher and serve hot. Makes 4-5 servings. |
Buttermilk Syrup
| Ingredients | Steps |
| 1 ½ cup sugar
¾ cup buttermilk ½ cup butter 2 tbsp corn syrup 1 tsp baking soda 2 tsp vanilla extract |
In a saucepan, stir together all ingredients except vanilla. Bring to a boil and cook for 7 minutes. Remove from heat and stir in vanilla. Makes 2 cups. |
Dutch Honey Syrup
| Ingredients | Steps |
| 1 cup sugar
1 cup heavy cream ½ cup unsalted butter 1 tsp vanilla |
Add all ingredients to a heavy saucepan on medium heat. Bring to a boil while stirring. Lower heat and simmer and stir until it thickens (5-10 minutes).
Keeps in the fridge for about a week. |
Vanilla Butter Syrup
| Ingredients | Steps |
| 1 cup butter (2 sticks)
1 cup brown sugar 1 ½ cup half and half 1 tbsp corn syrup ½ tsp baking soda 2 tbsp vanilla |
Add butter, brown sugar, half and half, and corn syrup into medium saucepan on medium heat. Stir until butter melts and mixture is combined. Bring to a boil for 5 minutes.
Remove from heat. Add baking soda and whisk until syrup foams up. Keep gently whisking until it simmers down. Add vanilla and whisk until syrup color is uniform. |
Two-Ingredient Fruit Syrup
| Ingredients | Steps |
| 1 cup light corn syrup
½ cup jam or preserves (any flavor) |
Mix corn syrup and jam in a small saucepan. Heat on medium until well-blended and hot, but do not boil. |
Related: Low Calorie Pancake Recipe, Classic Pancake Recipe with Baking Soda, and Japanese Pancake Recipe (Souffle Pancakes)
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This page was last updated by Bruce Kulick and Lisa Lane Kulick