Homemade small batch pancake syrup with brown sugar, butter, and vanilla. Quick and easy recipe for sweet, buttery syrup perfect for pancakes, waffles, French toast, and oatmeal. Store in the refrigerator for up to 3 weeks.
Ingredients (makes about 1 cup)
- 1 cup packed brown sugar
- ½ cup water
- 4 tablespoons salted butter
- ⅛ teaspoon vanilla extract or maple extract
Instructions
- Combine Sugar and Water: In a 1-quart saucepan, mix the brown sugar and water. Stir while bringing the mixture to a boil until the sugar is completely dissolved.
- Boil: Let the mixture boil gently for 5 minutes, stirring occasionally to prevent burning.
- Add Butter and Flavoring: Remove from heat and stir in the butter until fully melted. Add vanilla extract or maple extract and mix well.
- Cool and Store: Allow the syrup to cool for about 10 minutes before transferring it to a jar. Store in the refrigerator for up to 3 weeks.
Why You’ll Love This Recipe
This homemade pancake syrup is rich, buttery, and perfectly sweet. Made in a small batch, it’s ideal for fresh pancakes, waffles, or French toast and avoids the preservatives found in store-bought syrups.
Tips
- Stir constantly while boiling to prevent the sugar from crystallizing.
- Use packed brown sugar for a richer flavor and darker color.
- Cool the syrup slightly before transferring to a jar to prevent condensation.
Variations and Substitutions
- Sweetener alternatives: Use coconut sugar or maple sugar for a different flavor.
- Flavor options: Add a pinch of cinnamon, nutmeg, or a splash of bourbon for a unique twist.
- Butter alternatives: Use unsalted butter or plant-based butter for a dairy-free version.
FAQs
Q: How long does this syrup last?
A: Store in the refrigerator for up to 3 weeks.
Q: Can I make a larger batch?
A: Yes, simply double or triple the ingredients and follow the same method.
Q: Can I use this syrup for desserts other than pancakes?
A: Absolutely! Drizzle over ice cream, oatmeal, waffles, or French toast.
Serving
Serve warm over pancakes, waffles, French toast, or oatmeal for a sweet and buttery touch. Can also be poured over desserts like ice cream or pound cake.
Suggestions
- Add a sprinkle of chopped nuts on top of pancakes for extra texture.
- Mix with cooked fruit like apples or berries to create a fruity syrup.
- Use as a drizzle for coffee or hot chocolate for a sweet flavor boost.
Small Batch Pancake Syrup – Sweet and Buttery Homemade Syrup
4
servings5
minutes10
minutesIngredients
1 cup 1 packed brown sugar
½ cup water
4 tablespoons 4 salted butter
⅛ teaspoon vanilla extract or maple extract
Directions
- Combine Sugar and Water: In a 1-quart saucepan, mix the brown sugar and water. Stir while bringing the mixture to a boil until the sugar is completely dissolved.
- Boil: Let the mixture boil gently for 5 minutes, stirring occasionally to prevent burning.
- Add Butter and Flavoring: Remove from heat and stir in the butter until fully melted. Add vanilla extract or maple extract and mix well.
- Cool and Store: Allow the syrup to cool for about 10 minutes before transferring it to a jar. Store in the refrigerator for up to 3 weeks.
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