Homemade Maple Pancake Syrup
If you make pancakes, waffles and French toast often, then you have to get this homemade maple pancake syrup into your life! (In case you’re wondering what I mean by pancake syrup, I mean a mock version of maple syrup.) If you’re like me and you’re one of those people that does make these breakfast treats, then you probably run out syrup often. I decided to try this recipe when I wanted to make my old fashioned buttermilk pancakes one blizzardy winter morning but I only had a spoonful of syrup left. I was so happy with the results, I may never buy it from the store again!
Another downer about having to buy syrup is the price. And I’m not talking about real maple syrup either–I’m referring to the “fake” stuff that’s loaded with high fructose corn syrup and artificial flavorings. There is very little if any genuine maple syrup in these bottles yet they seem to get more and more expensive. This homemade maple pancake syrup recipe is quick, easy and doesn’t call for any corn syrup. And it’s super cheap!
What Ingredients go in Homemade Pancake Syrup?
You’ll only need a few simple ingredients to make this homemade pancake syrup–that’s one reason why it’s so great! You’ll need:
- Brown sugar
- White sugar
- Cream of tartar
- Salt
- Maple flavoring
- Baking soda
- Water
- Butter (optional)
Can I Leave Out the Cream of Tartar?
Yes you can–if fact you can leave out any ingredient except the sugars, water and the maple flavoring and you will still have a great tasting syrup. The cream of tartar acts as an acid that helps break down sugar crystals easily. This results in a smooth, crystal free syrup. It is not mandatory to add it, though. This is why you see cream of tartar listed as an ingredient in other candy recipes, like my peanut butter fudge recipe. If you wanted to add an acid and you don’t have cream of tartar you can use a little fresh lemon juice or even a splash of vinegar.
What Does the Baking Soda do?
The baking soda helps neutralize the acidity that comes from the cream of tartar and even the brown sugar. This results in a richer, deeper flavor with no trace of tanginess. Baking soda also expands the mixture by making it foamy (use a large enough pot or it will bubble over!) This seems to result in a smoother texture. (Information about the cream of tartar and baking soda courtesy of Serious Eats.)
How Do I Store Homemade Pancake Syrup?
Store you homemade syrup in a glass jar or bottle. You can also use plastic. Keep it in the refrigerator for up to 1 month. If it gets too thick after being refrigerated (which likely won’t ever happen), you can pop it in the microwave for a few seconds to soften it up.
I really hope you’ll give this homemade pancake syrup a try. It’s so much better than the store bought stuff that’s loaded with high fructose corn syrup and other junk. It’s easy, affordable and you can make it in minutes while your pancakes are cooking. And if you do make it, please don’t forget to rate the recipe and leave me a comment about how it turned out for you!
Homemade Maple Pancake Syrup
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1½ cups water
- ¼ teaspoon baking soda
- 1 tablespoon butter
- ½ teaspoon maple extract
Instructions
- In a medium saucepan combine sugar, brown sugar, cream of tartar, salt and water. Bring to a boil over medium high heat, stirring frequently to dissolve sugars.
- Lower to a simmer and cook for 10 minutes.
- Remove from heat and add baking soda. The syrup will foam up as you stir but it will settle. Return to heat and bring back to a simmer for another 2 minutes. It may foam a little more as it cooks but stirring will help it settle.
- Remove from heat. Add butter and maple extract, stirring well. You can serve your syrup hot but it will thicken as it cools. Store refrigerated in a glass bottle or jar for up to 1 month.