If you love pancakes (or waffles, French toast, or anything that needs a drizzle of sweetness) but want to skip the highly processed syrups in stores, this little homemade pancake syrup is a winner. It’s quick to make, fully customizable, and tastes far better than many commercial alternatives. Oh, did I mention its only 4-ingredients.
We’ve gotten so used to buying everyday staples, even though they’re often simple to make at home, more affordable, and free from added preservatives. I really encourage you to give it a try, you might be surprised at how easy it is!
Now that you have the syrup time to make some of these great small batch pancake recipes.
Ingredients for Pancake Syrup
Optional flavor swaps:
- Vanilla extract for a warm, bakery-style flavor
- Almond extract for a nutty sweetness
- Orange extract for a citrus twist
- Rum or bourbon extract for a cozy fall version
Why make it yourself?
- Control over ingredients – no high fructose corn syrup, no preservatives, no weird additives
- Small batch = always fresh – you can make just what you need,
- Customizable flavor – the base is simple, so you can play with extracts (maple, vanilla, almond, etc.)
- Better “maple” flavor without the price tag – by using maple extract, you get that maple aroma without paying luxury maple syrup prices. Scroll down to bottom of the page and read my cost comparison.
Pancake Syrup
Skip the store-bought syrup and make your own rich, delicious pancake syrup at home in just minutes! Made with simple pantry staples, this syrup is budget-friendly, free of preservatives, and full of cozy, caramel-like flavor. Perfect for drizzling over pancakes, waffles, or French toast.
Ingredients
Recipe Directions
- In a small saucepan, combine the brown sugar and water. Heat over medium heat, stirring until the sugar fully dissolves.
- Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
- Remove from heat and stir in the butter until melted and add maple extract.
- Cool slightly, then pour into a small glass jar or bottle. Store in the refrigerator for up to 2 weeks. Reheat gently before serving if desired.
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Notes
- The syrup thickens as it cools, so avoid overcooking.
- For a lighter syrup, simmer just briefly.
- A splash of vanilla makes a great addition even in the maple version.
- If crystals form in the fridge, reheat gently and add a teaspoon of hot water.
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