Homemade Pancake Syrup

Need some pancake syrup, but you’re out of maple syrup?!?

Don’t let that stop you from having delicious pancakes for breakfast!

Nothing beats a stack of warm pancakes covered in that divinely sweet syrup. Although store-bought pancake syrup is convenient, I RARELY have it in stock. Like, seriously, I never buy it. I’ve always made my own. Even though it probably isn’t as “healthy” as real maple syrup, I prefer homemade pancake syrup. To me, the flavor is way better, and I LOVE that I can customize it to my liking!

It can be as simple as adding mapleine and vanilla, OR you can do what I do and add vanilla extract, maple extract, and almond extract. The combination of these extracts makes it a light and heavenly concoction, taking your pancake eating experience to a new level of wow!

Making homemade pancake syrup is a quick and easy process. And it only takes five minutes! Gather your ingredients and lets get to it!

You’ll need:

• Small-medium sized sauce pan

Ingredients:

• 1 1/2 cups water
• 2 cups white sugar (I like to use organic cane sugar)
• 1 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/2 teaspoon almond extract

Steps:

1. Add water to a saucepan and bring to a boil.

2. Once the water is boiling, pour the sugar into the pan.

3. Reduce the heat to med./low. Stir the mixture until the sugar is completely dissolved.

4. Remove the saucepan from heat.

5. Stir in the extracts and a pinch of salt for added flavor and depth, if desired.

6. Transfer the syrup to a bottle or jar for storage. It can be used immediately or refrigerated for later use.

*Notes:

• The syrup will be thin, but should thicken slightly once fully cooled.
• If this syrup is allowed to boil, it will crystalize. It will continue to convert the sugar into crystals while it’s in the refrigerator. Avoid boiling mixture.
• Store syrup in the refrigerator.
• The almond extract is optional, but it adds a special lightness to the flavor of the syrup. I highly recommend adding it.

Now, you can use this pancake syrup recipe on your pancakes, and it’s great! But you don’t have to stop there. I use this with other foods.

Other use ideas:

• Drizzle over ice cream for a maple flavor
• Sweeten your kids oatmeal
• Flavor plain yogurt
• Drizzle over fruit
• Replace maple syrup in recipes
• Drizzle over cheesecake
• Sweeten homemade whipped topping
• Use it on my homemade pumpkin pancakes (the perfect breakfast for cool and crisp fall mornings!)

There are plenty of ways to use this pancake syrup! I’d love to hear what ways you use it!