Skip the store-bought stuff! This easy homemade pancake syrup is sweet, rich, maple-flavored, and made with just a few simple ingredients.

Did you know that you can make syrup from scratch? You have to try it! Making your own syrup at home is actually really simple.

You only need a couple of basic ingredients and a little bit of time. Unlike store-bought pancake syrup, this homemade pancake syrup recipe contains just a few simple ingredients and zero high-fructose corn syrup. Major win in my books!

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Pancakes are one of our family’s favorite breakfast foods. While they can be a bit time consuming to make, pancakes don’t have to be reserved for Saturday or Sunday morning.

Why Make Homemade Syrup?

I have found that the easiest way to have homemade pancakes available on busy weekday mornings is to make them in advance — I make up a large batch of pancakes all at once and I freeze them. That way, we always have them on hand for an easy breakfast, no matter what kind of crazy morning we are having.

Check out these 20+ pancake recipes for tons of delicious options to keep on hand!

Most of the time, I like to serve pancakes with maple syrup and fresh fruit or berries.

If you aren’t familiar with its origins, true pure maple syrup is made from the sap of maple trees. In the fall, the trees are tapped and the sap is collected, then cooked down until it becomes that wonderful thick syrup that we know and love.

The real stuff can get a little pricey, though, so I sometimes go back to standard pancake syrup.

I always make a double batch of homemade syrup, because when Saturday morning rolls around, and the boys are asking for homemade pancakes again, I want to be ready.

This syrup is also delicious on homemade waffles, Dutch babies, French toast, or even vanilla ice cream. Check out the easy recipe below.

Ingredients

Brown sugar – Adds a rich caramel-like flavor and deep color that gives this syrup its classic homemade taste.
White sugar – Provides sweetness and helps create the smooth, syrupy consistency.
Water – Water dissolves the sugars and forms the base of the syrup.
Maple extract, for flavor – For that signature maple flavor without the cost of pure maple syrup.

Instructions

1. In a small saucepan, combine sugars and water.

2. Heat over medium heat, stirring occasionally, until the sugar dissolves.

3. Remove from heat and add extract.

4. Serve with pancakes of your choice.

Note: Make this syrup sugar-free by simply substituting Swerve sweetener for the sugar.

Tips and Tricks

For a thicker syrup, allow the mixture to cook for a few minutes and reduce in volume. Remove from heat once it has reached your desired consistency.
Try making this easy recipe with just brown sugar or use a mixture of really dark brown sugar and white sugar.
Give other flavors of syrup a try by substituting the maple extract with another extract of your choice. Use vanilla extract for homemade vanilla pancake syrup or try coconut, almond, or strawberry syrup.
Store leftover syrup in an airtight container in the fridge.
Leftover pancakes can be frozen, separated with parchment paper and placed inside of a freezer bag for easy access. Reheat pancakes for one minute in the microwave.

Save yourself a trip to your local grocery store by making this easy homemade pancake syrup for your next pancake breakfast.

More Pancake Recipes

If you think that these pancakes are great, then you simply have to try one of these recipes! There’s a pancake recipe for every palate, even the picky ones…

Frequently Asked Questions

How long does homemade pancake syrup last?
Homemade pancake syrup can typically last up to 2-4 weeks when stored in an airtight container in the refrigerator. Always discard it if you notice mold, an off smell, or changes in texture.

Can I freeze homemade pancake syrup?
Yes! Homemade pancake syrup freezes well. Store it in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the refrigerator before using.

Why did my homemade syrup become grainy or crystallized?
Crystallization happens when sugar crystals form as the syrup cools or if the sugar-to-water ratio is too high. Gently reheating the syrup while stirring usually helps dissolve the crystals.

Can I make this syrup without maple extract?
Absolutely! While maple extract creates the traditional pancake syrup flavor, you can substitute vanilla, almond, coconut, or other flavored extracts for a delicious variation.

What’s the difference between pancake syrup and pure maple syrup?
Pure maple syrup is made by boiling down sap collected from maple trees. Pancake syrup, including this homemade version, is typically made from sugar and flavoring ingredients that mimic the taste of maple syrup at a lower cost.

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