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Homemade Pancake Syrup Recipe

Name: Homemade Pancake Syrup Recipe
Total time: 20 min
Yield: 8
Ingredients: 5 ounces water (1/2 cup plus 2 tablespoons; 140g); 9 ounces granulated sugar (1 1/4 cup; 250g); 1 3/4 ounce light brown sugar (3 tablespoons; 50g) or 1/2 ounce dark brown sugar (1 tablespoon; 14g) (see note); 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon (1g) cream of tartar; Scant 1/4 teaspoon baking soda; 2 ounces water (1/4 cup; 55g); 1/4 ounce unsalted butter (1/2 tablespoon; 7g); 1/4 teaspoon vanilla extract

Prep Time

Cook Time

Total Time

20m

This homemade pancake syrup recipe is a sweet and simple addition to any breakfast. With just a few common ingredients and a quick cooking process, you can create a delicious syrup that pairs perfectly with your favorite pancakes or waffles.

Recipe Options

Ingredients

Servings: 8

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5 ounces water (1/2 cup plus 2 tablespoons; 140g)

9 ounces granulated sugar (1 1/4 cup; 250g)

1 3/4 ounce light brown sugar (3 tablespoons; 50g) or 1/2 ounce dark brown sugar (1 tablespoon; 14g) (see note)

3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1/4 teaspoon (1g) cream of tartar

Scant 1/4 teaspoon baking soda

2 ounces water (1/4 cup; 55g)

1/4 ounce unsalted butter (1/2 tablespoon; 7g)

1/4 teaspoon vanilla extract

Combine water, sugar, brown sugar, salt, and cream of tartar in a 1-quart stainless steel pot. Place over medium heat and stir with a fork until bubbling hard around the edges, about 5 minutes. With a damp pastry brush, wipe all around the sides of the pot to wash down any visible sugar crystals. Clip a digital thermometer to the pot and cook the amber syrup until it registers 234°F (112°C), about 8 minutes.

Immediately stir in the baking soda with a heat-resistant spatula (the syrup will bubble vigorously), followed by the remaining portion of water. Continue cooking until the syrup returns to 234°F (112°C), about 2 minutes longer. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature, about 100°F (38°C), and serve. Cover leftovers as soon as possible to prevent syrup from forming a skin and refrigerate up to 3 months in an airtight container.

Homemade Pancake Syrup Recipe

Ingredients

Steps

Nutrition Facts

Homemade Pancake Syrup Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts