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Homemade Maple Pancake Syrup

Recipe and photography by Bev Davis.


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Posted March 9, 2018

Pure maple syrup is delicious... and pricey.  This recipe is a tasty and affordable substitute.  I had a little maple syrup left in a bottle. Used some as flavoring.    Maple extract will also work!  The inspiration for this recipe was a simple desire for a homemade pancake syrup without corn syrup.   Since I love maple syrup, used it for flavoring.  Most homemade recipes are too sweet for me.   With this homemade version, you can add more or less sugar.  Love it!  Delicious drizzled on biscuits, cornbread, flapjacks, pancakes, and fried chicken.  Enjoy!


1 cup dark brown sugar

1/2 cup granulated sugar

1 cup of water

1 tablespoon of maple syrup  OR 1 teaspoon maple extract

1 tablespoon of molasses


Combine all ingredients in a saucepan.  Place on top of stove

over medium heat.  Stir constantly for 2 to 3 minutes until mixture boils.  Turn off heat.  Let cool (syrup will thicken slightly).  Taste.  Add more maple syrup if desired.  Store in lidded container.  Keep refrigerated.  Makes 1-1/2 cups.


Taste the cooled syrup.  If desired, add more maple syrup (or maple extract) and sugars until satisfied with results.