Homemade maple syrup? What in the world do you need that for, when you could buy equally-not-real-maple-syrup from the store for 5 bucks? Well my friends, let me explain: homemade pancake syrup is absolutely delicious. The ingredients for this recipe are in your pantry at all times. It’s cheap. It’s fast. It lasts forever tucked away in the back of the fridge. There are no weirdo ingredients. AND it will maybe make you feel a little bit like Suzy homemaker. Be sure to wear your frilliest apron. Originally published February 20, 2013.
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How is your February going? I can’t believe it’s almost over. Seeing all the Easter stuff everywhere is freaking me out. This baby boy is due 5 days afterward, and I’m not ready!! Not that I have a list of things to do or anything. If I did, it would be stuff like, “Sleep now or forever hold your peace,” or “Grow up,” or “Stop getting mad at your toddler when she throws her food at the wall because pretty soon you’re going to have two of them to deal with.” Wish me luck.
What to do if you don’t have syrup for pancakes
Make your own! Seriously! This is another great recipe from Eric’s mom. She claimed last week that 25% of the recipes on this site are from her, which I heatedly contested. But she’s not really that far off. She’s a great cook, what can I say? This recipe is a family classic.
When we first started dating, Eric thought it was so weird that I used store-bought maple syrup on my pancakes. I had to gently inform him that no, most people don’t make their own syrup, they buy it for a dollar and a half at the store. But he’s got me converted. I prefer this recipe to the store-stuff now.
Ingredients for homemade maple syrup
You only need four simple ingredients to whip up this homemade syrup. Granulated sugar and brown sugar create the perfect balance of sweetness and depth, while water brings everything together. The real star? A teaspoon of maple extract, which gives this syrup its rich, authentic flavor. It’s amazing how these pantry staples combine to make something so delicious and sooooo much better than the sickly sweet corn-syrup-y-syrups.
Here’s a quick list of everything you need to make this syrup. Scroll down to the recipe card at the bottom of the post for all the details!
- water
- granulated sugar
- brown sugar
- maple extract
- butter and salt, if you want to be a lil extra (you do)
How to make homemade pancake syrup
You won’t believe how easy this recipe is. Start by adding both the sugars to a pot. You can double or even triple this recipe no problem.
Add in the water and bring it to a boil. Let it boil for about a minute or two then remove from heat and let cool for a few minutes.
Once the mixture has cooled off a bit, add in the maple extract and then let cool completely.
Add in a little knob of butter, if you know what’s good for you!
The syrup will thicken up a lot as it cools. Store it in a mason jar in the fridge! Pull it out anytime you get a hankering for a stack. If you love warm syrup, just heat it up in the microwave for a minute or so.
This recipe is meant to be made ahead of time, but I always eat it immediately anyway, I’m not picky. The flavor is on point! Enjoy your pancakes and waffles and French toast!
Storing and reheating your syrup
Store in the fridge in an airtight container for up to…forever, as far as I know. We’ve never had ours go bad, but then again it usually doesn’t last that long. When you are ready to use it, pour the syrup into a saucepan and bring to a simmer on low heat, stirring occasionally. Or pop the jar in the microwave (no lid!)
What to pour maple syrup on
The possibilities are endless! Obviously, pancakes and waffles are the OG syrup besties, but don’t stop there. French toast, crepes, or even biscuits are begging for a drizzle. And what about these Blueberry Pancake Muffins??
Feeling fancy? Pour it over baked brie, roasted sweet potatoes, or even roasted salmon, WUT.
Want dessert vibes? Add it to ice cream, yogurt, or popcorn (!!) for a sweet twist. Basically, if it’s edible, maple syrup makes it better! yolo man
Homemade syrup FAQs
Syrup is basically sugar’s time to shine. It’s made by dissolving sugar (like granulated or brown sugar) in water, and then cooking it down until it’s perfectly sweet and smooth. For maple syrup, we add a little maple extract to give it that classic, cozy flavor. If you can’t find (or don’t like) maple extract, try almond or vanilla extract. Or butter extract, for homemade butter-flavor syrup! That’s it—simple ingredients, big flavor.
Thickening homemade pancake syrup is easy! Just let it simmer on the stove a little longer, like 3-4 minutes (instead of 1 to 2 minutes). Don’t go too much longer than that, or it will get TOO thick. The longer you heat it, the more the water evaporates, making it thicker. Keep an eye on it, though—you don’t want it to get so thick and sticky that it won’t pour.
More homemade recipes that are way better than store bought
Ready for all the homemade? Level up your condiments and live your best life my friends. I have a whole bunch of other fun recipes you can make from scratch that will turn you into that snooty person who says “the book was better than the movie.” But now it’s, “it’s better homemade than from the store” 😂
- Homemade Chocolate Sauce Recipe >> ultra-creamy, smooth, and oh so chocolatey
- Homemade Hostess Chocolate Cupcakes >> don’t even try to tell me you didn’t love those Hostess Chocolate Cupcakes when you were a kid
- Homemade Horseradish Sauce Recipe >> just a few simple ingredients make this sauce the perfect creamy condiment
- The Best Homemade Caramel Sauce >> this caramel sauce is so creamy and smooth
- 5 Minute Restaurant Style Salsa >> why do we buy canned salsa? Whyyy?? This is soooo much better
- Homemade Mayonnaise from Simone´s Kitchen
- Homemade Granola from Simply Living Well
- Homemade Peanut Butter from Eat Fresh Glow
Eric’s family has been making this syrup forever, and I’ve been making it over a decade now. It’s almost always in our fridge. Here is the original photo for this recipe, that I took back in 2013! Eep!!
Easy Homemade Maple Syrup
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup water
- 1 teaspoon maple extract
- 1 tablespoon butter, optional
- pinch salt, optional
Instructions
- Combine 1 cup granulated sugar, 1 cup brown sugar, and 1 cup water in a medium saucepan.
- Bring to a boil over medium high heat, stirring occasionally. Let it boil for about 90 seconds, stirring.
- Remove from heat and let cool for 2 or 3 minutes, stirring. Add 1 teaspoon maple extract, 1 tablespoon butter, and a little pinch of salt.
- Let cool completely; the syrup will thicken as it cools. Heat it up again for serving, if you like. Serve over pancakes and waffles!
- Store the syrup in a sealed jar in the fridge. Reheat in the microwave or on the stovetop when you want to serve it again!
I have a similar recipe that was used to fill Mrs. Butterworth bottle and the kids never knew the difference. But my recipe would have 1/2 c. of corn syrup, just to add a little more sugar. Give it a try. Vanilla is also an alternative flavoring to maple.
Haha I love that you fooled your kids with the Butterworth bottle!! I’ve never tried it with corn syrup but that’s a great idea. Thanks for the tip, I will try it!
Homemade maple syrup???? Who knew??? I can’t wait to try this! Thanks for the trip down “Memory Lane” today as I’ve scrolled through your waffle recipe blog and this one!
And although its not Karen’s favorite, you can use any type of extract (Almond, Vanilla, etc.) depending on the flavor you like.
Seriously, I have been wanting legit maple syrup for a while but have a hard time paying the $20 at our store for it. I can’t stand the fake stuff!! So THANKS and I’ll be hopefully making this this weekend! And tossing the other stuff in my cupboard out :)
Awesome! Let me know how you like it Amy!