Homemade Pancake Syrup

Finding a pancake syrup recipe to meet everyone's approval has been challenging. Homemade pancake syrup is easy and a real money-saver.

As you might imagine, with a family having 10 children, we go through the pancake syrup! Not to mention that we have pancakes almost every morning so, we definitely use a lot of pancake syrup!

To save time, I have saved two syrup containers (1 gallon each) and make enough to fill both at one time. So you will see in the following pancake syrup recipe that the first recipe gives the amounts to make approximately one quart of pancake syrup. The next amounts are my scaled-up recipe used to make two gallon at a time.

Use This Pancake Syrup On Top Of Waffles Too!

*Update: After being on the GAPS diet and changing our diet to eliminate sugar as much as possible. Honey is a great alternative to use as syrup. It is also delicious and especially when warmed!

Some Ideas For Serving Pancakes

• Top with pancake syrup or whipped cream (or both)
• Top with fresh berries or any fresh fruit
• Go for a sweet & savory option and add bacon or eggs

If you’ve tried this Pancake Syrup or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

📋 Recipe

Pancake Syrup

Cultured Palate

Better than storebought, especially when served warm. Great for Waffles too!

5 from 2 votes

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course condiment

Cuisine American

Servings 32 servings

Calories 121 kcal

Ingredients

  

1x2x3x

Small Batch - 1 qt.:

• 2 cups warm tap water
• 4 cups raw sugar
• 2 tablespoon molasses
• 1-½ teaspoon maple flavoring
• ¼ teaspoon butter flavoring optional but very good!

Large 2 gallon batch:

• 16 cups warm tap water
• 32 cups raw sugar
• 1 cups molasses
• 1 bottle maple flavoring
• 2 tablespoon butter flavoring

Instructions

 

• In a three-quart saucepan (for small batch) or a three gallon stock pot (for large batch) combine the water, sugar and molasses.
• Put the pan on the stove over medium heat.
• Stir frequently until the syrup comes to a rolling boil.
• Watch the syrup carefully because it tends to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down.
• After the syrup boils, cover the pot and simmer it for ten minutes over low heat. Do not stir it for this ten minutes.
• Remove the pan from heat and allow to cool.
• Stir in the maple flavoring (and butter flavoring).
• Store the syrup in a clean appropriately sized bottle or jar. I use a funnel when pouring to avoid a mess.

Notes

Some Ideas For Serving Pancakes

• Top with pancake syrup or whipped cream (or both)
• Top with fresh berries or any fresh fruit
• Go for a sweet & savory option and add bacon or eggs

Nutrition

Calories: 121kcalCarbohydrates: 30gSodium: 2mgPotassium: 26mgSugar: 30gCalcium: 7mgIron: 0.2mg

Keyword homemade syrup, pancake syrup, syrup recipe

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