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Pancake Syrup

  • 2 cups warm tap water
  • 4 cups sugar
  • 2 tablespoons molasses
  • 1-1/2 teaspoons maple flavoring
  • 1/4 teaspoon butter flavoring (optional)

In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you’re using it). Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.

This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.

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Comments

  1. Morgan says:
    June 21, 2009 at 9:24 pm

    Yummy! This recipe was approved by my family. :)

    Reply
  2. Angela says:
    July 28, 2009 at 12:34 am

    Thank you for the recipe. We love maple syrup, but it is just sooooo expenxive. I will be making this from now on. Excellent syrup! My only question is whether or not it needs to be kept in the fridge like real maple syrup, or will the pantry work?

    Reply
    • Rick_From_NJ says:
      June 7, 2010 at 6:58 am

      Hello Angela.
      Since the recipe is basically flavored sugar-water, I’d say you most defiantly want to store it in the fridge. Otherwise, I think you’ll soon find a thick layer of something foul, growing on the liquid’s surface.

      Reply
  3. Dave Duffner says:
    November 20, 2010 at 1:22 pm

    I know this sounds crazy, but using the leftover water from mashed potatoes in place of the warm water will give your syrup an almost smoky intensity. It’s an old Mainer trick.

    Reply
  4. Amanda says:
    December 9, 2011 at 2:08 pm

    Our family is going gluten free so trying this recipe was essential this morning with our gluten free pancakes. No gluten for sure in this recipe! So I whipped it together….I didn’t have any maple flavoring on hand (I will order some for the next batch) but instead used almond flavoring as it’s what I had on hand and this syrup was good! It is thinner like stated but you don’t need much at all! So good! My very picky 8yr old likes it! My celiac 6yr old likes it and my 3yr old likes it! This passed the test for us!

    Although some companies state the syrup they have are gluten free, alot of them have carmel coloring which isn’t 100% known if it’s gluten free so instead of taking chances we wanted to know everything that is inside our syrup.

    Thank you for sharing this recipe!

    Reply

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