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homemade pancake syrup

Melt In Your Mouth Homemade Pancake Syrup

This recipe is for a thick, rich, brown sugar and butter pancake syrup. It works great with vanilla or maple flavoring, or just as it is.
5 from 4 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Syrup
Cuisine American


  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 pinch of salt
  • 2 tablespoons butter
  • 1/4 teaspoon vanilla or maple flavoring
  • 2 tablespoons chopped walnuts or pecans toasted (optional)


  • Mix ½ cup water with ¾ cup brown sugar and ¼ cup white sugar in a saucepan.
  • Over medium-high heat, bring to a gentle boil, stirring to dissolve the sugars. Add a pinch of salt.
  • Continue to boil for 4-5 minutes until the syrup thickens.
  • Remove from heat. Stir in the butter until it’s fully melted and well blended.
  • Add in the vanilla or maple flavoring. As it cools, the syrup will get thicker. 

For extra flavor, you can add chopped nuts (optional). Simply add 2 tablespoons toasted, chopped walnuts or pecans to the finished syrup.

  • To toast the nuts, place on a lightly greased cookie sheet and toast for 3-5 minutes at 350 degrees. Take them out and let them cool before chopping them.


Refrigerate any leftovers and use within 1-2 weeks. 
Keyword syrup