This homemade pancake syrup recipe offers a charming and flavorful alternative to store-bought syrups. Blending three types of sugar, powdered, brown, and white, this syrup delivers a complex sweetness enriched with vanilla and a touch of butter. Its slightly thickened texture is achieved with flour, giving it a smooth, pourable consistency without artificial thickeners. A true example of thrifty kitchen magic, it’s an old-fashioned solution that transforms basic pantry staples into a comforting
Ingredients
- 1 cup powdered sugar
- 1 cup brown sugar (packed )
- 1 cup granulated white sugar
- 3 cups water (added slowly)
- ¼ cup all-purpose flour
- ¼ cup butter
- 1 tsp vanilla extract
- 1 cup water (added at end)
Instructions
Step 1: Combine Sugars
- In a medium saucepan, combine powdered sugar, brown sugar, and granulated sugar.
Step 2: Add Water Gradually
- Slowly stir in 3 cups of water, a small portion at a time, until fully incorporated.
Step 3: Thicken with Flour
- Stir in ¼ cup flour, whisking until smooth.
Step 4: Add Flavorings
- Add butter and vanilla extract, stirring to melt and blend.
Step 5: Simmer
- Bring mixture to a boil, then reduce heat and simmer gently.
Step 6: Final Water Addition
- Stir in the final 1 cup of water and simmer until the syrup thickens slightly.
Step 7: Finish and Serve
- Let thicken slightly, do not over-thicken. Remove from heat.
Tips
- Stir constantly while adding water to prevent lumping
- Do not overboil, syrup thickens more as it cools
- For thinner syrup, add warm water a tablespoon at a time
- Use real butter for best flavor
- Add vanilla at the end to preserve aroma
- Store refrigerated up to 2 weeks
- Reheat gently; avoid microwaving on high
- Works well over waffles, pancakes, or French toast
Nutrition
Calories: 165kcalCarbohydrates: 42gProtein: 0.4gFat: 2.5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.6gCholesterol: 7mgSodium: 12mgPotassium: 18mgFiber: 0.1gSugar: 39gVitamin A: 75IUCalcium: 12mgIron: 0.2mg
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