Hey friend. This post sharing how to make pancake syrup will be quick and easy. It’s no-frills, just the way we like it.
This homemade pancake syrup recipe was discovered over a decade ago. We were super broke, and a fellow frugal mama shared it with me in a finance forum.
Bless her for sharing it because it’s one of my favorite things to make to this date.
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Switch Up The Syrup Flavors
Why? Because you can switch up the extracts. You can make a butter-flavored pancake syrup, vanilla-flavored pancake syrup, or even an almond-flavored one. The possibilities are endless.
Plus, it’s a 4 ingredient recipe, including the water. Yup, that it. See. quick and easy, just like I promised.
The Best Tip For Making The Syrup
Ready for the recipe? I know you are. One tip I want to share is to use a glass measuring cup.
Having the glass measuring cup makes it easy to stir during each step, and transfer the syrup to a glass mason jar.
I love that the syrup will last 5 to 7 days, so you can make it for one pancake breakfast, then use it again for the next one.
Please take advantage of switching up the flavors. It’s a fun way to get the kids to try new flavors, too!
Be sure to try our pancake recipe for that pancake breakfast. It’s the best pancakes recipe EVER! — according to my husband and kids. Ha!
Homemade Pancake Syrup
1/2 cup water
1/2 cup white sugar
1/2 cup light brown sugar
1/4 teaspoon extract of choice
Place water in a microwave-safe container (preferably a glass measuring cup).
Add both sugars to water.
Add extract. Stir all ingredients together.
Microwave on high for 50 seconds.
Remove from microwave, then stir.
Microwave again on high, for 50 seconds. Remove from microwave, then stir again.
Let cool until warm, then serve. Place excess syrup in a glass mason jar, and store for up to 7 days.