Best 6 Homemade Syrup For Pancakes Recipes
Indulge in the delightful experience of homemade syrup for pancakes, waffles, and French toast. This versatile condiment takes your breakfast to the next level, adding a burst of sweet, rich flavor that complements the fluffy texture of your favorite breakfast treats. Choose from three irresistible recipes, each offering unique taste sensations and catering to different dietary preferences. The classic pancake syrup recipe promises the comforting, familiar taste of traditional syrup, while the brown sugar syrup adds a delightful caramel-like richness. For those seeking a healthier alternative, the sugar-free syrup recipe delivers the same deliciousness without compromising on taste or texture. Say goodbye to store-bought syrups and embark on a culinary journey with these easy-to-follow recipes that will transform your breakfast routine.
Let's cook with our recipes!
HOMEMADE PANCAKE SYRUP
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
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
PANCAKE SYRUP
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
Time 10m
Yield 2 cups.
Number Of Ingredients 4
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
Have you ever made the pancakes then reach for the syrup and it's empty? Well mix these 5 little ingredients together and save the morning. It's easy, it's good, and they may start asking for it instead of store bought. Use it warm or let it cool.< Error was fixed, cook 50 seconds, not 50 minutes.
Provided by tcourto
Categories Low Protein
Time 15m
Yield 1/4 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a small pyrex measuring pitcher combine all ingredients.
- Mix until well combined.
- Microwave for 50 seconds. Stir.
- Microwave for 50 seconds more or until mixture boils.
- Stir.
- Serve hot or let cool.
ABSOLUTE BEST PANCAKE SYRUP
So good, you'll be licking the pan!
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g
HOMEMADE PANCAKE SYRUP
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.
HOMEMADE BERRY SYRUP (FOR PANCAKES!)
Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!
Provided by Lubie
Categories Sauces
Time 30m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Wash, stem, and crush fruit in saucepan.
- Heat to boiling and simmer about 10 minutes.
- Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
- Discard pulp.
- The yield of juice should be about 5 cups.
- Combine juice with sugar and boil in large saucepan for 1 minute.
- Skim off foam.
- it is ready to serve or to can in 1/2 pint jars.
Tips:
- Use fresh ingredients: The quality of your syrup will directly depend on the quality of your ingredients. Use fresh, ripe fruit and pure maple syrup for the best flavor.
- Simmer, don't boil: When making syrup, it's important to simmer the mixture gently over low heat. Boiling can cause the syrup to burn or become too thick.
- Use a candy thermometer: A candy thermometer is a great way to ensure that your syrup reaches the right consistency. The ideal temperature for syrup is between 215°F and 220°F.
- Store syrup properly: Once you've made your syrup, store it in a clean glass jar or bottle. Store the syrup in a cool, dark place for up to 2 weeks.
Conclusion:
Homemade syrup is a delicious and versatile condiment that can be used on pancakes, waffles, French toast, and more. It's also a great way to use up fresh fruit. With just a few simple ingredients and a little time, you can make your own delicious syrup at home. So next time you're looking for a sweet treat, try making your own homemade syrup. You won't be disappointed!
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