Homemade Waffle or Pancake Syrup

If you’re low on syrup or want to try a healthier alternative to a syrup made without high-fructose corn syrup, this is the recipe for you. It’s frugal, healthIER than store-bought and it keeps you from running to the store and buying additional items you don’t need.

It’s a win-win anyway you look at it. So try this recipe today.

I’ve made homemade syrup before, but never posted it until today. It went perfect with our homemade pumpkin pancakes. My family couldn’t even taste the difference. Can you see the difference?

I doubled the following recipe because I make a double batch of pancakes to freeze.


  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup without high fructose syrup (read the label), optional
  • 1  1/2 teaspoon vanilla extract

In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Reduce heat to low and simmer for 5 to 10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool for 15 minutes. It will thicken slightly as cooling. Serve over pumpkin or sour cream pancakes, freezer waffles or French toast. I make my syrup early in the a.m. before hurried dinner hour and set aside or refrigerate for later. It reheats in the microwave just like store-bought. Store in a covered microwave-safe container.

Have you ever ran to the store just for syrup? This is linked to We are that family

4 thoughts on “Homemade Waffle or Pancake Syrup

  1. Becky

    I know you said the corn syrup is optional, but I want to check with you that the end result really will be okay without it. One in the family cannot have corn products currently; we miss syrup, but real maple syrup is too expensive for regular use in our home. Thanks, and thanks for your website — I just found it today, and I’ve already gotten several ideas after only briefly looking around.

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