Thick and Rich Pancake Syrup

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Are you as big of a pancake/waffle lover as I am? My family loves to eat homemade pancakes or waffles of any variety. With five regularly eating members {and an infant!}, the syrup can run dry rather fast. That can get pricey!


Written by contributing writer Phoebe Hendricks of Getting Freedom

Trying to keep our grocery budget low, I began making Maple Syrup a few years back.  While we did enjoy it, it just wasn’t the same as store bought.  Homemade Syrups have always had a great flavor, but they tend to a bit runny. I had no idea how to change that, or if I even could.

Keeping in line with not liking to discard anything, one day, I had an “Aha! Moment”. Now, bear with me through this, and trust me when I say that no one will know your secret ingredient, but you!

One of the things I love most about making my own syrup is the cost.  This recipe makes just over 1½ cups of syrup at a cost of roughly 35¢! Pure Maple Syrup is very expensive, and can be hard to come by.  Imitation maple syrup is more common, and costs a lot less than the pure syrups.  However, most imitation maple syrup in grocery stores have a main ingredient of High Fructose Corn Syrup, amongst other big-named-products-I-can’t-pronounce.  Who wants that for breakfast?

Now you can have the best of both worlds!  The combination of brown sugar and white sugar gives this Homemade Pancake Syrup a rich flavor, while the extract tops it off.  You won’t have to deal with soggy pancakes just to enjoy the flavor and ease of homemade syrup.

How do you prefer to eat your pancakes?


    • says

      @Jaclyn, The post mentions that it will keep in the fridge for up to 2 weeks–having said that, we’ve accidentally left ours on the counter for a few days, with no issues. I’m no expert, by any means, but I personally do not see why this would HAVE to be in the fridge if it’s going to be used up in less than a week. It’s basically just sugar and water.
      Phoebe @ GettingFreedom´s last blog post ..Accepting Survival Mode

  1. Joella says

    Just tried this and it worked like a charm. The kids loved it! I just replaced water with potato water in my normal syrup recipe… worked like a charm… I must admit, though, that my recipe calls for more than double sugar than yours does! :) I also took a small strainer to the top of it while it was boiling… I got some mini pieces of potato out of mine.

  2. says

    Thanks for sharing this. I’ve never been a big fan of syrup because it always to thick or sweet. I love the idea of making my own. Can’t wait to try it.

  3. Kristen Warner says

    Where do you buy Maple Syrup extract? I have a coupon for Mc Cormick extracts right now, but don’t see it at Walmart on line. Thanks for the tip!

  4. J'Marinde Shephard says

    I added 2 T. pure maple sugar that I got at my local coop. It “bumps” the flavor. Just a 1/4 pound is usually affordable and it goes a long way.

  5. Janice Seigler says

    Thought I would suggest using a small amount of Clear jel to thicken the syrup. Clear jel is a derivative from cornstarch. It is a powder. It comes in two forms. There is Clear jel for cooking and Clear jel that is an instant which is used in thickening puddings. It is the only thickening agent used in canning. I can alot of different pie fillings and clear jel is wonderful to use. It can I hope this helps.

  6. patty says

    i am new at cooking want to know how this works. you are boiling potatoes after you strain the potatoes you have starchy water correct/ then you strain the potatoes and use the water for the syrup is that correct?

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