Make It Monday: OMG–DIY Pancake/Waffle Syrup That Blew Me Away!

pancake syrup
This has to be the most delicious DIY syrup I’ve ever tasted…better than the one I used to make years ago with Mapleine maple flavoring. Photo: Marilyn, TFF

I’m sure you all know what it’s like to have an assignment scheduled, but you don’t want to do it because you haven’t found just the right way to do or start it.

That’s what happened to me with my Make It Monday assignment to do a DIY pancake syrup to go with Aimee’s DIY pancake recipe. Like with the DIY mayo, I have wanted to make my own syrup for a long time, but again, all the recipes sounded complicated, way too sugary or used corn syrup. Years ago I used to make my own syrup, with a Tightwad Gazette recipe calling for maple flavoring, but I cannot find maple flavoring anywhere (and I don’t like the flavor, anyhow). I figured I’d just stick with the white sugar/brown sugar/water combo until out of a last ditch attempt at finding something I actually wanted to make, I found The Perfect Recipe!! Somehow my Google search, which I’ve done umpteen times for pancake syrup, led me to Barefoot in the Kitchen with a recipe involving…get this…just water, brown sugar, butter and optional vanilla extract. No white sugar! YAY!

It was unbelievably delicious, even without the butter. But, here’s the whole recipe that yields a bit more than one cup, but just double for two cups:


  • 1 cup brown sugar (I used dark brown)
  • 1/2 cup water
  • 1/4 cup butter (I used salt free, tasted a-m-a-z-i-n-g!)
  • 1/4 tsp vanilla extract (optional and didn’t need it)

Directions (SO SIMPLE!)

pancake syrup
This recipe takes less than five minutes to make. Photo: Marilyn, TFF
  • Combine sugar and water in pot (mixture bubbles up when boiling so make sure you use a big enough pot).
  • Bring to boil.
  • Stir until all the sugar dissolves and it’s all liquid.
  • Then boil for four minutes on low or medium heat.
  • Then add butter, stir until dissolved.
  • Add extract if you desire.

Wait a few minutes until it cools down, then store in an airtight glass container in the fridge. You can always heat it up before using. You probably will need to since the ingredients may separate and harden (it’s butter, after all). Just stick the container in a bowl of warm water while you’re making the pancakes or waffles, or microwave the container for a few seconds to let the syrup liquefy.

Added benefits: It’s not too sticky, it’s a tiny bit thick…and your family will love it!

~Marilyn, TFF