Homemade Pancake Syrup (Butter-Maple)
“Old-fashioned pancake syrup made with simple ingredients! A delicious butter-maple flavor that’s kid-approved!”
Watch me make this homemade pancake syrup from start to finish!
When it comes to pancake syrup my boys are SO DOGGONE PICKY!! I use to get whatever was on sale but not anymore. Now it HAS to be the Log Cabin brand or this homemade butter-maple pancake syrup recipe. KIDS!
Thankfully, this pancake syrup has simple ingredients so it’s really nothing to whip up a batch if I find myself out of Log Cabin! I actually prefer homemade pancake syrup but sometimes the laziness gets the best of me. I grew up on nothing but from-scratch pancake syrup. I actually remember the first time I had store-bought pancake syrup.
I went to my cousin’s house and they had Mrs. Butterworths. I thought that container was the best thing ever! However, the taste was just…ok. Sorta blah and flat compared to the rich, buttery, smooth goodness that I was used to.
Have you ever had homemade pancake syrup? It’s really easy to get spoiled and not want anything else after you’ve had a good from-scratch pancake syrup. I adore this pancake syrup recipe. It’s very simular to the old-fashioned kind my grandmother makes only with the addition of brown sugar and more maple! This syrup is so rich, smooth and with a slight creaminess to the texture thanks to the butter!
It’s amazing what butter does to this pancake syrup recipe! I’m using both vanilla and maple extract since I really like these to guys together. It’s really fun to play around with different extracts. Coconut extract is really good when served with banana pancakes.
There’s no corn syrup in this recipe which means you’ll need to heat it up the next time you want to use it. That is if you don’t eat the entire batch in one sitting. Hey, we’ve done that plenty of times! That’s just how delicious this syrup is!
I hope that you enjoy this tried and true, old-fashioned pancake syrup recipe just as much as we do in my house!
Get the Recipe: Homemade Pancake Syrup (Butter-Maple)
Ingredients
- 1 cup water
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon maple
Instructions
- In a nonstick pot, over medium heat, stir together water, brown sugar, and white sugar.
- Bring to a simmer and stir in cream of tartar and salt.
- Bring to a very light boil and cook for about 8 minutes or until coats the back of the spoon. Stirring frequently. (Be careful not to burn the mixture. Reduce heat if needed.)
- Once thickened, remove from heat and stir in butter.
- Once butter has melted stir in vanilla extract and maple extract.
- Pour syrup into a serving dish.
- Let syrup cool slightly, which will allow it to thicken up even more.
- Serve.
- Store in the fridge. (syrup will solidify, microwave to reheat)
Best home made syrup thus far. Came out great! The brown sugar makes the difference in the thickness because there is less white sugar used. I didn’t have cream of tartar, but I don’t think it made a difference in taste. I did not stir it (per a comment on another blog) except to blend the sugars at the beginning. It’s been in the fridge for a few hours, and so far no crystals????
p.s. is that Divas home made turkey breakfast sausage on the plate?
Hey Monique! This recipe is the bomb!! Thank you for sharing your recipes, I have made this twice. This homemade syrup saved the nite ! ☺
Wonderful recipe!!! Never buying store brands again!! Thank you.
Hi there! Thank you so much for the recipe. It’s awesome to see us???? on Pinyerest, I have been a fan of Divas long before I discovered Pinterest. I found you all on my quest to find homemade breakfast sausage, and I have been using your turkey sausage for about 4 years now. I’ve made syrup in the past, and it was always too thin and too sweet for my liking. I read to add Karo Syrup to thicken it. Today I read to add less white sugar and more brown sugar to make a thicker syrup. And also NOT to stir to avoid crystals, which I always have a problem with. I didn’t have the cream of tartar so i left that out. It came out nice and thick. I didn’t stir it, so we’ll see if it crystallizes.
Thanks again.
Hi Monique
What can one use in place of the cream of tartar?
Where I am they don’t have this ingredient,
Hope to hear from you soon thanks
I used corn starch & didn’t have Maple so used Pecan & Vanilla. Amazing, going to try more flavors
Cream of tartar only serves to keep sugar crystals from reforming in syrup and candy making. it’s only a problem if the syrup is stored. You can leave it out with no problem and the syrup will be just as good. Technically, you can add another form of acid (which is what cream of tartar is), like lemon juice for the same chemical effect. But I don’t really want that flavor in my pancake syrup. If you store leftover syrup in the fridge, after a few days it may start crystallizing without the addition of an acid. I usually make just enough syrup to use in one day or one weekend, so I never use the cream of tartar. Hope this helps!
go on Amazon
You can use *double* the amount of creamof tartar and either lemon juice or white vinegar. I’d recommend fresh lemon juice or a good-quality vinegar for something like this. I’ll be using vinegar when I make this up after lunch!
Hi
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar.
Hello Rafeeqah, in place of cream of tartar you can add a little lemon juice… I think it helps to ensure that the syrup doesn’t get crystallized as it cools. I substituted that as well when I made it too ☺️ Hope that helps!
Manisha.
This is absolutely amazing! Great flavour! Much better than store bought. Thank you!!!