Here are 10 simple homemade syrup recipes you can easily make at home. Homemade pancake syrup is super tasty and with all of the options we’re sharing, you can choose whichever tasty flavor you’re craving! Several of these recipes are in our Dining On A Dime Cookbook.
10 Simple Homemade Syrup Recipes – Easy Pancake Syrup
In this post, you will find lots of simple syrup recipes to give you many delicious flavor options! Whether you’re looking for a traditional pancake syrup, a fruit syrup, butter syrup or something very rich like dutch honey, you’ll find lots of great options here!
Fruit Flavored Syrup Recipe
1 cup water
1/2 cup sugar
1 regular-size fruit-flavored gelatin (strawberry is great)
2 Tbsp. cornstarch
Mix ingredients and bring to a boil while stirring. Boil several minutes to thicken. Pour into a pitcher and serve hot. Makes 4-5 servings.
Easy Buttermilk Syrup Recipe
This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes.
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
DIRECTIONS
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. Makes 2 cups.
Dutch Honey Syrup Recipe
I got the recipe for this syrup from my sister-in-law, Kathleen. It is not for the faint of heart or for those on a diet but it is amazingly delicious. I usually set this out on the stove when I first start dinner so it will be ready by the time everything else is done. You can also make it the day before. It’s like pouring melted caramels on your waffles.
1 cup sugar
1 cup light corn syrup
1 cup heavy cream
Place the ingredients in a medium saucepan. Bring to a boil. Then lower the heat and simmer for 30 minutes or more until it is caramel colored. Watch it because it boils over very easily.
This homemade syrup recipe is on page 67 in Dining On A Dime Cookbook.
Simple Homemade Maple Syrup Recipe
1 cup water
2 cups sugar
1/4 tsp. maple flavoring
Stir ingredients together. Bring to a boil. Simmer for 2-3 minutes, and cool. Pour into serving container. Makes 1 pint.
Grandma’s Maple Syrup Recipe
1 cup brown sugar, packed
1/4 tsp. maple flavoring (vanilla may be substituted)
1/2 cup water
Stir ingredients together. Bring to a boil. Simmer for 2-3 minutes, and cool. Pour into serving container. Makes 1 cup.
Homemade Aunt Jemima Syrup Recipe
2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 tsp. salt
1 tsp. maple flavoring
Combine the first four ingredients in a saucepan over medium heat. Stir occasionally, until the mixture comes to a full boil. Boil for 7 minutes. Remove the syrup from the heat and let it cool for 15 minutes. Stir in the maple flavoring. When completely cool, transfer the syrup to a covered plastic or glass container. Makes 1 quart.
Brown Sugar Butter Syrup Recipe
2 cups brown sugar
1 cup water
1/2 cup butter
1/4 teaspoon vanilla or maple extract
Combine the sugar and water in saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add vanilla.
Cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!
To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot.
Blonde Butter Syrup Recipe
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup evaporated milk
Melt butter in a large saucepan. Place evaporated milk in a large microwaveable dish/glass measure cup. Microwave for 60 seconds or until boiling. Add sugar to the evaporated milk immediately after removing from the microwave. (It will puff up when you first add the sugar to the milk, so that’s why you want a big container to stir it in.)
Whisk sugar and milk for a minute until sugar is mostly dissolved. Add to melted butter on the stove and whisk continuously over medium-high heat. Continue whisking until the syrup boils and thickens when it reaches a boil. Don’t cook too long or it will caramelize the sugars.
Refrigerate up to 7-10 days. Reheat in the microwave 1 minute to melt any sugar crystals that may develop.
Makes 1 1/2 cups syrup.
Vanilla Butter Syrup Recipe
1 cup butter, 2 sticks
1 cup brown sugar
1 1/2 cups half & half
1 Tbsp. corn syrup
1/2 tsp baking soda
2 Tbsp. vanilla
Add butter, brown sugar, half & half and corn syrup to a medium sized saucepan on medium heat. Stir to combine as butter melts and mixture comes together. Bring mixture to a boil and boil for 5 minutes. Remove from heat. Add baking soda and whisk quickly- syrup will foam up and increase so watch it. Keep gently whisking until it simmers down. Add vanilla and whisk until syrup is all one color. Store any leftovers in the fridge. Reheat leftovers before using.
2 Ingredient Homemade Fruit Syrup Recipe
Flavored syrups are yummy for pancakes, waffles, French toast, crepes, ice cream or cake. Ideas for flavors include raspberry, orange, blueberry, peach and more!
1 cup Light Corn Syrup
1/2 cup jam OR preserves OR frozen fruit
Mix corn syrup with jam, preserves or frozen fruit in a small sauce pan. If using JAM or PRESERVES: Heat on medium heat until well blended and hot; do NOT boil. When combined, pour into jar and serve.
For more easy recipes like these simple homemade syrup recipes including easy pancake syrup, check out our cookbook:
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I’m glad to see you posting again! (I figured you and your mom were in major pain and were not able to do so…)
These syrups look delicious, but, we live in New England, so, we have to have the REAL stuff, expensive as it may be. We don’t have pancakes that often, though. :-D
My son needed a quick breakfast item to take with him to share on the bus on their way to an FFA contest yesterday morning. I had some frozen bread dough in the freezer, so I whipped up some mini cinnamon rolls the night before. Yesterday morning it dawned on me that I didn’t have any cream cheese for frosting for the rolls so I used the Dutch honey syrup and some toasted pecans to top the rolls. 20 minutes into the bus ride, I received a picture of 2 empty pans and a bunch of smiling faces. I’ve had messages from the FFA advisor’s wife, the bus driver, and 3 moms asking me for my recipe because it was so tasty. I will agree, the Dutch honey syrup was sooooo good. Thank you so much for sharing. I passed on the recipe and told each of them about your website.
Thank you Brenda for sharing the website for us it really helps. Glad they liked the rolls. I am fixing me a cup of coffee right now and wish I had one to go with it.
Are maple flavoring and maple extract the same thing? I want to make some of these syrups and want to make sure I buy the right thing. I am wondering if the extract is stronger than the flavoring or if they are the same thing. Thanks
The difference is a little like use real vanilla extract or imitation. The extract has a little more punch and you don’t have to use quite as much as you do with flavoring.
Should I refrigerate any syrup that isn’t used. Think about making the buttermilk one
Yes Mj
For how long can you keep in the refrigerator?
For the buttermilk one 1-2 wks the ones with sugar, water and jello for almost forever because there is really nothing in them to spoil. The most the will do is crystalize the way honey does sometimes and then all you have to do is heat them and that takes care of the problem. When you wonder how long things last, the easiest way to know is to look at the ingredients and think about how long they usually last in your fridge or pantry. For example buttermilk lasts 2-3 wks., sugar, water or jello can last forever in their separate forms. Hope that helps.
Is there a way to thicken the easy maple syrup. I made it but my picky son says it could be thicker. I think it is just perfect
Yes just cut back on the water slightly or let it cook very slowly a bit longer. Make sure you check on it if you cook it longer. Cooking anything longer usually thickens it but next time you make it cut back on the water.