Country Cabin Pancake Syrup

GooseberryPatch's picture

Mar. 27, 2013

Rich and sweet, this homemade pancake syrup is not only great on pancakes, waffles and French toast, it's also a delicious topping for ice cream, glazed carrots and pork chops! It makes a thoughtful gift from the kitchen, too!


Dark brown sugar 32 Ounce (2 16 ounce packages)
Sugar 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Water 4 Cup (64 tbs)
Corn syrup 3/4 Cup (12 tbs)
Maple extract 1 Tablespoon



1. In a saucepan, put together all the ingredients except maple extract.

2. Heat and bring to boil oven medium heat, allow to boil for about 10 minutes, stirring continuously, until both the sugars dissolve and mixture is thickened.

3. Take the pan off the heat and allow to cool until the mixture is lukewarm, add in the extract and stir to mix.

4. Transfer the syrup in clean container, put the lid on and refrigerate.


5. Use as desired.


This syrup can be kept up to 4 weeks in refrigerator.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 28

Nutrition Facts

Serving size

Calories 174Calories from Fat

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 48 mg2%

Total Carbohydrates 46 g15.3%

Dietary Fiber %

Sugars 41 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet