Comments on: Making Pancake/Waffle Syrup at Home

By: Patty Hall

Patty Hall — Wed, 27 Jan 2010 23:15:00 +0000

I never tasted bought syrup while I was growing up. My mom always made this homemade kind and w/6children she made alot of pancakes! She would soometimes substitie vanilla extract for the maple but I prefer the maple. If you make extra, store it in the ‘frigerator, in a glass jar, sit it in a pan of hot water to heat up or heat up in the microwave.

By: Rebecca

Rebecca — Sat, 16 Jan 2010 02:18:41 +0000

I use a similar recipe for syrup that we like: 1 cup brown sugar, 1 cup white sugar, 1 cup water, 1 teaspoon vanilla, 1/2 teaspoon maple flavoring (Laura, maybe you could just leave this out and use 1 1/2 teasp. vanilla flavoring), and 1/2 teaspoon butter flavoring.

By: RG

RG — Fri, 15 Jan 2010 18:46:28 +0000

Nice. I’m gonna do this one for sure.

By: Julieanne

Julieanne — Fri, 15 Jan 2010 17:45:46 +0000

One of the reasons people like to make their own pancake syrup is also because they are trying to avoid corn syrup in their diets, You can simmer the syrup a lot longer on the stove to get it to be thicker, although when it is stored in the fridge, it may crystallize a bit until you heat it up again for the next use. When people add corn syrup to this recipe, it greatly increases the price, at least where we live. Corn syrup is quite expensive here, so it would no longer be 30 cents per recipe.

By: Laura

Laura — Fri, 15 Jan 2010 15:46:29 +0000

My son *hates* maple… Do you think instead of maple extract, I could add strawberry or blueberry flavor? This is amazing, pricewise, and Ive considered trying my hand at making my own, but never got around to even looking for a recipe. I wish I knew a year ago how easy it was to make syrup! Thanks!!