Pancake syrup homemade, that is also dairy and gluten free, will change the way you eat pancakes and waffles! It is such an easy pancake syrup recipe to make. I have yet to serve it to someone who didn’t love it. It uses only a few ingredients and is affordable. I also love that I know exactly what is in my syrup, since most commercial pancake syrup brands contain about 8 ingredients or more. So making it at home is a win for me. If you’re looking for a homemade dairy free pancake recipe, click here. As far as breakfast goes, there are not many foods that beat a hot pancake with syrup.
Pancake Syrup, Homemade
- 1 cup white sugar
- 1 1/4 cup water
- 2 TBSP of white flour or 1 1/2 TBSP of cornstarch I prefer the flavor given by the flour, although it's almost as good with the gluten free option of cornstarch
- ¾ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla
- In a small to medium sized saucepan, mix together the white sugar, water and the cornstarch or flour. Place over medium heat and bring to a boil. Make sure to stir throughout. Let it boil for about a minute and then remove from the heat.
- The brown sugar, salt and vanilla. Mix well with a whisk and pour into a serving dish. Enjoy with your pancakes or waffles.
Mixing the Syrup Base
In small to medium sized pot, add the sugar and the flour or cornstarch. Mix together and then add the water. Once you have added the water it is ready whisk together and to cook! Place over medium heat and stir often.
Cooking the Syrup
Once the the syrup starts to bubble make sure you are mixing it. It will bubble over if you don’t stir it. Once it is boiling well is a thick bubbly white color remove from the heat and add in the brown sugar, vanilla and salt. Serve hot over pancakes!
I keep my extra syrup stored in a glass mason jar in the fridge for up to 2 weeks. Sometimes I’ll still use it even after 3 weeks but it’s probably best and safer to just make new syrup at this point. It keeps well in the fridge. If you know you will be using a lot of it over the next two weeks, why not make a double recipe and store the leftover syrup to reheat as needed. I do this quite often and it’s quite helpful to be able to heat it up a second time.
Reheating the syrup
on the stovetop
To reheat, empty the jar into a small sauce pan and cook on low-medium heat until hot. Make sure you stir the syrup throughout the heating process to make sure the bottom doesn’t burn. I normally reheat it on the stove top but there are days where I don’t want to take the little bit of time it takes. So I just pop it into the microwave.
in the microwave
To reheat in the microwave, place the jar or other microwave safe dish, into the microwave. Make sure to stir it about every 15-20 seconds until hot. If you don’t stir it often while heating it up in the microwave it will bubble over. And I didn’t find that tip out through experience *wink wink*.
Mothers and Fathers
Many great recipes were created in the homes of everyday people. They were not professionally trained. They did not work as chefs. However, mothers and fathers are often culinary artists. This recipe showcases the natural cooking ability my mother had. It is a recipe my mom always used. Except she never measured anything. Which is exactly how I grew up making it whenever we had pancakes. We never purchased syrup because we could make a preferred and more affordable option at home. My dairy free version of my moms pancakes can be found here.