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Is there much worse than making up a batch of pancakes, only to look in the pantry and realize you are out of syrup? And is there much more delicious than warm, homemade syrup on hot pancakes or waffles? This past weekend, we made pancakes on our Blackstone griddle (love! love! love!) and I ran into this exact situation.
Thankfully, I remembered that I had learned how to make home made syrup years ago and decided to give it a go again. I’m going to set the people free and teach you how to do it too, just in case you ever have this happen! Or just want to treat your family to fresh, hot syrup.
Here’s the thing. You can make this basic and delicious syrup with things that you probably have in your house right now. But with a little planning, you can do the maple variety for that authentic maple taste! Either way, it turns out delicious and your family will sing your praises.
Easy Homemade Pancake Syrup
- 2 cups brown sugar
- 1 cup water
- 1 stick of butter
- 1/2 tsp vanilla OR maple extract
- Stir together the sugar and water in a small saucepan. Heat to a rolling boil.
- Once boiling, reduce the heat just enough to allow it to simmer for 3-4 minutes, until the sugar is fully dissolved and it has thickened a bit.
- Add in your butter and warm until melted.
- Add the extract and stir well.
- Pour over pancakes and enjoy! Store leftovers in the refrigerator tightly covered for up to a month. You can simply reheat in the microwave when you are ready to use it!