Best 6 Absolute Best Pancake Syrup Recipes

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Indulge in a delightful breakfast experience with our curated collection of pancake syrup recipes. From classic and comforting to unique and adventurous flavors, we have something for every palate. Discover the secrets of crafting the perfect pancake syrup, ensuring a stack of pancakes that will tantalize your taste buds. Explore the simplicity of a traditional maple syrup or embark on a culinary journey with our specialty syrups infused with fruits, spices, and even bacon. Sweet, savory, or bursting with tangy citrus, our recipes offer a diverse range of flavors to elevate your breakfast game. Get ready to transform your pancakes into a masterpiece, one delicious bite at a time.

Let's cook with our recipes!

PANCAKE SYRUP



Pancake Syrup image

My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

Steps:

  • In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE PANCAKE SYRUP



Homemade Pancake Syrup image

A homemade pancake syrup recipe that's made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.

Provided by Laura Fuentes

Categories     breakfast

Time 12m

Number Of Ingredients 4

2 cups brown sugar
1 cup water
1/2 cup butter
1/4 teaspoon vanilla or maple extract

Steps:

  • In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
  • Reduce the heat to medium and simmer for 4 minutes.
  • Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
  • Serve immediately.
  • Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.

Nutrition Facts : ServingSize 2 tablespoons, Calories 156 calories, Sugar 26.7g, Sodium 9.1mg, Fat 5.8g, SaturatedFat 3.6g, TransFat 0g, Carbohydrate 27g, Fiber 0g, Protein 0.1g, Cholesterol 15.3mg

BASIC PANCAKE SYRUP



Basic Pancake Syrup image

Make and share this Basic Pancake Syrup recipe from Food.com.

Provided by Aroostook

Categories     Sauces

Time 7m

Yield 2 cups

Number Of Ingredients 5

1 cup sugar
1 cup brown sugar
1 cup corn syrup
1 cup water
2 teaspoons vanilla

Steps:

  • Boil together and cook gently for 3 minutes.
  • Bottle and store in refrigerator.

PERFECT BUTTERMILK PANCAKES



Perfect Buttermilk Pancakes image

Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.

Provided by Alison Roman

Categories     breakfast, brunch, pancakes, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan

Steps:

  • Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

BEST PANCAKE SYRUP RECIPES - BROWN SUGAR SYRUP



Best Pancake Syrup Recipes - Brown Sugar Syrup image

Provided by Laura Fuentes

Categories     breakfast

Number Of Ingredients 4

2 cups brown sugar
1 cup of water
1/2 cup butter
1/4 teaspoon vanilla or maple extract

Steps:

  • In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
  • Reduce the heat to medium and simmer for 4 minutes.
  • Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
  • Serve immediately.
  • Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.

Nutrition Facts : ServingSize 2 tablespoons, Calories 156 calories, Sugar 26.7g, Sodium 9.1mg, Fat 5.8g, SaturatedFat 3.6g, TransFat 0g, Carbohydrate 27g, Fiber 0g, Protein 0.1g, Cholesterol 15.3mg

HOMEMADE PANCAKE SYRUP



Homemade Pancake Syrup image

This simple maple syrup cooks up in minutes but leaves a lasting impression. It's best served hot over waffles or pancakes with lots of creamy butter.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 1-1/2 cups.

Number Of Ingredients 6

3/4 cup packed brown sugar
1/4 cup sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract

Steps:

  • In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh ingredients. Fresh buttermilk and real maple syrup will give your syrup the best flavor.
  • Don't overcook the syrup. Bring it to a boil, then reduce the heat and simmer for 5 minutes, or until it has thickened slightly.
  • Store the syrup in a cool, dark place. It will keep for up to 2 weeks.
  • Experiment with different flavors. You can add vanilla extract, cinnamon, or nutmeg to the syrup for a different taste.
  • Use a variety of toppings. Serve the syrup with pancakes, waffles, french toast, or ice cream.

Conclusion:

This is the best pancake syrup recipe you will ever try. It is easy to make, uses fresh ingredients, and has a delicious flavor. It is perfect for serving with pancakes, waffles, french toast, or ice cream. So next time you are looking for a delicious and easy-to-make pancake syrup, be sure to give this recipe a try.

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