Homemade "Maple" Pancake Syrup :rectnt

Homemade "Maple" Pancake Syrup

One thing we ran out of during this "epic" winter storm was pancake syrup. (Roads are STILL icy, with the state police advising people to stay off the roads until the temps rise significantly. Temperature was -10 this morning!) Having no pancake/waffle syrup was a small emergency with Sonya and Ivanna home and looking forward to Mommy-made breakfasts every morning.

Remembering that my mother used to make her own pancake syrup, I read several recipes online, then headed for the kitchen.... Sonya declared the resulting syrup, "It's fine!" (To a rather dubious Ivanna). "It tastes just like store bought syrup!" Normally, I would not say "store bought" is a very high standard; but in this case, that's what I knew would best please the girls.

This homemade syrup was so easy and so good, I don't think I'll ever need to buy syrup again. By the time the pancakes were ready, warm syrup was waiting on the table, ready to pour over pancakes, fresh from the griddle. These are two "spoiled" girls!


1 cup granulated sugar
1 cup brown sugar
1 cup dark or light corn syrup*
1 cup water
1/2 teaspoon maple flavoring
2 Tablespoons butter


In a saucepan, combine the sugars, corn syrup (and maple syrup, if using) and water; bring to a boil over medium-high heat, stirring frequently, then reduce the heat to medium and boil for 3 minutes.

Stir in the maple flavoring and butter, until the butter is melted.

Serve warm, or cool, then bottle and refrigerate.

For a more authentic flavor, add 1/2 cup real maple syrup. (I did this, since I had it; however, the syrup can be made without it and is still good).

For convenience, store any remaining syrup in a microwave-safe container so it can be easily heated before using again. (Refrigerated syrup will thicken; reheat to thin).

Loosely adapted from Family Oven by LuAnn, who added the options of dark corn syrup and real maple syrup, added butter and rewrote the directions.


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