How to Make Pancake Syrup from Scratch


Is there a memory or smell from the past that comes to mind, that takes you right back to that very time, and makes you feel good all over? The smell of bacon cooking and hot pancakes early in the morning does that to me. With five small mouths to feed we had to find ways to make our money stretch. And there were times we would run out of certain items. One of those items was syrup. When that happened I would just get the ingredients out of the cupboard and make my own. It’s simple, easy and inexpensive. 

Here are the ingredients:

1 cup water
2 cups of sugar
1/2 teaspoon of Mapleine
Old empty syrup bottle

Here are the directions for making syrup at home:

Using a medium-sized saucepan, add 1 cup of water and two cups of sugar. The stove top should be set to medium. As the water heats up and the sugar dissolves, add 1/2 teaspoon of Mapleine. Mapleine is an imitation maple flavor that is sold in a small brown bottle next to the spice section in your grocery store. Stir occasionally as you let the syrup simmer for five to ten minutes. From my experience, the longer you let it simmer, and the more sugar you add, the thicker the syrup will become. When it has cooled you can either use it immediately, or place it in a container in the refrigerator over night. I like to make my syrup the evening before I’m going to use it. It seems that as it sits over night, it thickens better and does not absorb into your pancakes as quickly.

I really like the taste of store bought syrups, but I like saving money more. Plus, I like knowing what I’m eating.

Helpful Tips

The more sugar you use, the thicker your syrup will become.

This recipe can be easily doubled or even tripled.

You don’t have to worry about what’s inside.

Making your own syrup saves money.Image

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