How to Make Syrup
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My grandmother used to always make her own homemade pancake syrup. I always loved it better than the store bought syrup that my mom would buy. Syrup is super easy to make. I have a few variations for you to make a pancake syrup you will love!
Simple Homemade Syrup
2 cups water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water in a saucepan.
Add sugars and stir until dissolved. This is my favorite wisk to use on my stove.
Remove from heat and stir in maple flavoring and vanilla. I got my maple flavoring from Vitacost.
Store inĀ refrigerator.
Thicker Maple Syrup
1 cup water
3 Tablespoons butter
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Boil water and butter. Wisk in sugar. Remove from heat. Add flavorings. Store inĀ refrigerator.
Super Quick Maple Syrup
1 cup water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring
Mix water and sugar in aĀ pour-ableĀ pyrex glass measuring cup. Cook Ā in microwave for 2 minutes. Stir. Microwave for 2 more minutes. Add flavorings. Store inĀ refrigerator.
PS If you do not have maple flavoring the syrup still tastes good with out it!
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You can put this syrup on German Pancakes…
As well as these fab breakfast recipes:
- Breakfast grilled cheese
- Whole wheat pancakes
- Zucchini bread pancakes
- Cinnamon roll waffles
- Banana Quinoa Waffles Recipe
- St. Patrick’s Day Rainbow Waffles
Find more recipes!
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Hi! Where do you get your Mapeline? I can’t find it anywhere in my area anymore! I used to make the best syrup with a similar recipe, but can’t find any maple flavoring anywhere :–( Any advice? Thanks!
~Marilyn from Two Frugal Fairfielders
Marilyn…I have only seen Mapleine at our local Walmart as our local grocery stores in my area don’t seem to carry it.
Funny story. I found that Mapeline in the back of my spice drawer and it was all dried out. It was probably in there for years. So I do not remember where I got it. Luckily I had bought Maple Flavoring online a few months ago.
Winco carries it.
I’ve tried this same recipe before… I love the flavor, but I can’t seem to keep it from crystallizing! I really don’t have the patience to make it fresh every morning I make pancakes or waffles… anyone have any suggestions? Does your “thicker syrup” recipe with the butter in it have the same problem with crystallization?
Mine crystallized a tiny bit on the rim of the jar, but that is it. I keep it in the fridge. Maybe that makes a difference?
If you add a few tablespoons of corn syrup, that should keep it from crystallizing.
How long does this keep? Can you can it? Would make cool Christmas gifts from the kids or as gifts from our whole family to another. Sounds really easy, I think it sounds like a cool cooking project to do with the kids. Does it do well in larger batches?
It keeps for quite a while. I made my last batch 6 weeks ago and it is still great. There is so much sugar in it. It is basically all sugar so it will keep for quite a while. I do refrigerate it though. I think you probably could can it. I do not see why not. It does great in larger batches. I like your gift idea. Frugal and fun!
hello, I make a similar one but with corn syrup. 1 1/2 C corn syrup, 1 C sugar, 3 T water, 1 1/1t mapleine, boil 2 min then let cool, it is a very thick syrup but so good, sometimes I add 1/4 C butter to make it butter flavor like you can buy. It makes about 1 pt of syrup
Angela – Yes! Corn syrup is another great way to make it thick. I forgot to mention that. Thanks for offering that info!
Corn Syrup is now pretty much totally GMO ~ I wouldn’t eat it or add it to ANYTHING…read the studies and NEVER USE IT AGAIN!
Same here.
I need a sugar-free syrup but the SF syrups in the stores either have the right viscosity or they have the right taste, but not both. The ones with the right taste are so thin they just make the pancakes or waffles wet and soggy. I’ve been thinking about adding some Mapleine to one of the syrups that has the right viscosity. Has anybody tried this?
I have not tried that. For a sugar free syrup I would try using Xylitol instead of sugar or Agave Nectar.