Homemade Maple Pancake Syrup
This easy homemade maple pancake syrup is so much better than store bought. It's way less expensive too. Enjoy it on pancakes, waffles, French toast or whatever you like!
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.
Notes
Be sure to use a pot large enough to allow for foaming when the baking soda gets added.