If you ever run out of pancake syrup, don’t run to the store and buy more…just make some of your own. Making your own homemade pancake syrup is a great way to save money and control the ingredients going into it. My homemade pancake syrup turns out perfectly sweet and is rich and thick. Everything one desires in a pancake syrup!
- 1 c. white sugar
- 1 c. brown sugar
- ½ c. water (or milk)
- 1 T. honey (optional)
- ½ tsp. vanilla
- ½ tsp, baking soda or baking powder
- Pinch of salt
In a medium saucepan, combine the sugars, water, honey and salt. Whisk well and cook over medium heat until it starts to boil. Be sure to continuously whisk to keep it from scorching. Once it begins to boil, remove it from heat and immediately stir in the baking soda and vanilla. Allow it to cool and then pour it into a container until ready to use. It will thicken as it cools. The syrup can be stored in the refrigerator for up to 14 days.
If the syrup is too thick, just add a tablespoon of water at a time until it reaches your desired consistency. If it is not thick enough, heat up a bit longer. If it is too sweet add a small amount of lemon juice which should help balance the flavor out. You can also add a bit of maple flavoring if you desire.
Use this wonderful syrup over homemade pancakes, on French toast or on some lovely waffles.
If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!
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