Although I was raised on Log Cabin Syrup, I have always loved real maple syrup. In fact, it has been my splurge pantry item since my first trip to a maple shack in Vermont many years ago. I have raised my daughter on maple syrup. However, I sometimes run out of maple syrup in my pantry and resort to my favorite alternative, a brown sugar-based homemade syrup. I fondly remember my grandmother making her buttery, brown sugar “pancake” syrup for me to pour on my french toast. I loved it. I guess it should not surprise me that my daughter loves it much more than she does my beloved maple syrup. I will occasionally make it for her even when I have maple syrup in the house. I know if I tell her that I have homemade pancake syrup for breakfast, she will quickly get out of bed. 😉
To my family, Grandma’s Homemade Pancake Syrup is kind of like a warm, liquid form of pralines or penuche. So, my daughter recommends possibly using less of it than you would normal maple syrup because it is sweeter.
It is easy to make with just a few pantry ingredients and a few minutes.
Grandma's Homemade Pancake Syrup
Ingredients
- 1 c. brown sugar, packed
- 2/3 c. water
- 1/4 tsp. salt
- 1 tsp. vanilla, maple, or vanilla butternut extract, to taste*
- 4 Tbsp. butter, cut into 4 pieces**
Instructions
- Combine sugar and water in a saucepan and bring to a boil for 2 to 3 minutes, stirring frequently.
- Reduce heat to medium or medium-high and simmer until it reaches desired thickness (it will slightly thicken after the butter is added) stirring occasionally.
- Remove from heat and add extract and butter.
- Stir until butter is melted and incorporated.
- Serve warm for best experience.
Notes
*Other extract flavors can be used. If using another flavor, I like to add 1/2 tsp. vanilla and 1/2 tsp. another extract or flavor. Possible options include black walnut, pecan, etc.
**Salted or unsalted butter may be used. You may also reduce the amount of butter to 2 Tbsp. if you prefer a less butter rich syrup.
