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Pancake Syrup

Make your own three-ingredient Pancake Syrup -- you'll be amazed how quick and easy it is! Plus, when you make it yourself, you don't have to worry about any artificial ingredients or corn syrup.
Course Breakfast, Dessert
Cuisine American, Vegetarian
Keyword Pancake Syrup
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 -1/4 cup syrup (20 servings)
Calories 59kcal
Author Chelsea Lords
Cost $1.00

Ingredients

  • 4 tablespoons unsalted butter, cut into tablespoons
  • 1 cup light brown sugar (lightly packed)
  • Tiny pinch (1/16) fine sea salt, optional
  • 1/2 cup hot water
  • 1 up to 1-1/2 teaspoons pure maple extract (Note 1)

Instructions

  • COMBINE: Add the butter, sugar, salt, and water to a medium-sized saucepan over medium heat and bring to a boil. Stir occasionally. Once boiling, cook for 1 full minute while stirring frequently.
  • BOIL: After 1 minute, turn the heat down to medium low and simmer for 5 minutes, stirring frequently. Remove from heat, let stand for 5 minutes and then stir in extract, adding to taste (Add slowly, starting with 1 teaspoon -- it's always easy to add more!).
  • STORAGE: Serve over your favorite breakfast recipes or let cool and store for future uses. Syrup will store well for 1-2 months in an airtight container in the fridge.

Video

Notes

Note 1: Maple extract: This extract is just as readily available as vanilla or almond extract! Check among the other baking extracts in the grocery store. I recommend McCormick’s® pure maple extract for the best and purest flavor (not sponsored). Add maple extract to taste; intensity will vary depending on the brand you use.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 9.8g | Fat: 2.3g | Cholesterol: 6.1mg | Sodium: 3.1mg | Sugar: 9.7g