How To Make Easy Pancake Syrup?

Summertime in my family means two things: lots of pancake breakfasts and vacation properties close to a body of water.

They don’t always go together. Being away from the well-stocked pantry of our home kitchens whether staying in a family or rented vacation house is a given. My mother would frequently bake a batch of pancakes only to find just before serving that there was no maple syrup, and it now happens to me more frequently than I’d like to confess (and the grocery store is 20 minutes away).

But my family quickly discovered that the absence of maple syrup should never be an excuse for skipping pancake day. Instead, we used our imagination. We either cooked berries with sugar until they turned into a sweet, warm sauce or transformed our jam into fruit syrup. It turns out there are countless possibilities for making sweet, syrupy toppings to sprinkle over pancakes. Here are my top 5 techniques to get you going.

In a small skillet over medium heat, combine some jam (or jelly, or preserves, or marmalade) with a little bit of water to create a delectable maple syrup replacement. When the mixture is smooth, add more water as necessary to achieve a pleasant, syrup-like consistency.

You may make a thick, tasty syrup by simmering your favorite fruit with a little sugar for a few minutes, then reducing the mixture. Just use fruit juice if you want to keep it simple, or add some fresh herbs as it cooks for more flavor.

What is a simple recipe for pancake sauce?

  • In a small saucepan, mix the sugar and water. Stirring while bringing to a boil will cause the sugar to dissolve. The mixture should boil for four minutes over medium heat.
  • When the butter has completely dissolved, add it and mix. If desired, add the extract after removing from the heat.
  • Before transferring the syrup to a pitcher or jar for storing, let it cool for 5 minutes. Serve right away or keep securely wrapped for up to a month in the refrigerator. Enjoy!

* To reheat, take off the top and heat for 15 seconds at a time, stirring in between each interval, until hot. Alternately, you can place the jar in a pan of water on top of a folded towel, bring to a simmer, and stir the jar occasionally with a hot pad until the syrup is warmed.

Your information will always be kept private and protected in accordance with our Privacy Policy.

What components are in pancake syrup?

I’m sorry to break your bubble, but you’re mistaken if you believe the pancake syrup you’ve been purchasing at the grocery store is the real deal—pure maple syrup. (More interesting information on maple syrup is provided here.) But do not worry. You’ll discover the distinction and its significance.

What’s the Difference?

The list of ingredients is where pure maple syrup and pancake syrup diverge most. Simply boiling down maple tree sap to a thicker consistency yields pure maple syrup. I’m done now. a single component.

On the other hand, pancake syrup is created using corn syrup and synthetic maple flavor. Corn syrup and high fructose corn syrup are probably stated as the first two ingredients on the back of a pancake syrup bottle. Caramel color and both natural and artificial tastes are additional components.

Why Does Pure Maple Syrup Cost so Much More?

Because it requires a lot of labor, pure maple syrup is pricey. How so? The beautiful term for them is “sugarmakers,” and they place spouts into maple trees to collect the sap in buckets that hang below the spout. After being transported to a sugarhouse, the sap is cooked down until it evaporates and becomes thick and syrupy. (Some sugarmakers transport the sap from the tree to the sugarhouse via tubing.)

Because pancake syrup doesn’t contain maple syrup, it is substantially less expensive to make. It is also more efficient to produce large batches in a factory as opposed to smaller batches in a sugarhouse. By reducing expenses, this procedure allows for a reduced pricing.

So Why Do We Even Use the Imitation Stuff?

Most likely, it boils down to cost. It’s simple to become confused while perusing the syrup section in the supermarket store. Since you want to save money, you naturally search for the lowest pricing. Most likely, although not recognizing it, you would choose the $3.99 alternative if given the choice between a $7.49 bottle and a $3.99 bottle that might be bigger.

Does It Really Matter in the End?

Depending on what you desire, yes. There is nothing wrong with buying a bottle of pancake syrup to go with one of our best pancake recipes if cost is a major consideration. It doesn’t necessarily indicate that something tastes bad because it’s inexpensive.

Choose pure maple syrup if you want a natural, artisanal product. It lacks artificial additives and preservatives and has a fuller, richer flavor. Spread some on a sumptuous breakfast, like this French toast with mixed berries. Or go one better and incorporate it into one of these incredibly cozy fall maple desserts.

If I don’t have maple syrup, what can I use?

Cook it until it begins to melt and become brown over medium heat. Use a wooden or silicone spatula to slowly swirl the pan or to gently fold the liquefying sugar from the sides into the center.

As soon as the sugar starts to turn an amber liquid, remove the pan from the heat. Reserve.

In the saucepan, combine the melted brown sugar with the caramelized sugar. Stirring often while simmering will help the fluid reach a syrupy consistency.

Whisk in the butter and maple or vanilla extract after turning off the stove.

Can I Use This Maple Syrup Substitute in Baked Goods?

In baking, maple syrup gives mixes and doughs moisture and sweetness. Although you can’t use this alternative in lieu of maple syrup in baking recipes, you can alter your recipe to replicate maple syrup’s flavor and effects:

  • For every 3/4 cup of maple syrup called for in the recipe, use 1 cup of sugar.
  • For every cup of sugar you actually use, add an additional 3 tablespoons of liquid.
  • Sugar is less acidic than maple syrup, so 1/4 teaspoon less baking soda should be added for every cup of sugar.

There are several 1:1 equivalents for maple syrup that you might use when baking. Use molasses, agave nectar, honey, or molasses. The baked items will have a distinct flavor, but due to their texture, they will be just as moist as they would have been with maple syrup. If using honey, keep in mind that since it is ultimately an animal-derived product, some vegans might not feel comfortable eating it.

Careful When Cooking With Sugar

Despite the simplicity of the method, there are a few considerations to make when caramelizing the sugar:

  • It’s important to keep a close eye on the caramelizing sugar because it can quickly go from a desirable brown to irreparably burned.
  • When handling boiling sugar, you should also use oven mitts to prevent particularly painful burns.
  • When cooking sugar, wear shoes, and keep children and dogs out of the kitchen.

Who or what makes simple syrup?

I have strong feelings regarding simple syrup because I was a barista in the past. Even though I’d never pass judgment on a customer’s drink selection, I did actually shudder whenever I watched someone add sugar to their iced coffee. Reviewing the science: At low temperatures, it might take a long time for solids, such sugar granules, to dissolve. Even if you vigorously stir the ice, the sugar will continue to settle to the bottom of your cup. Syrup, though, is a straightforward remedy.

A liquid sweetener called simple syrup is created by combining sugar and water. That is it, exactly. Simple syrup is a crucial ingredient in many iced drinks and cocktails because it equally distributes sweetness throughout beverages of any temperature (like sparkling beet lemonade or a whiskey sour).

There are two primary types of simple syrup: rich syrup, which is more viscous and is created with twice as much sugar as water (2:1 ratio), and standard syrup, which is made with an equal amount of sugar and water (1:1). Everything can be weighed out by volume (for example, 1 cup sugar to 1 cup water), but if accuracy is important to you, weighing your water and sugar will produce results that are slightly more precise.

Simple syrup can be made in two different ways: hot and cold. You get to choose your own adventure at this point because both methods are really simple and each has its own distinct benefits and drawbacks.

The heated method of making simple syrup on the stove is more typical. Equal parts of water and sugar should be brought to a boil in a pot while being continually stirred until the sugar has completely dissolved. If you allow too much water to evaporate, your syrup will reduce and cook down, becoming much thicker and sweeter than you had anticipated. Remove from heat, pour into a lidded glass or plastic container, and allow to cool completely before using.

Perhaps because it requires a little more time, the cold approach is generally disliked more than its cooktop equivalent. Many recipes call for stirring sugar and water at room temperature every 10 to 15 minutes, but Drink What You Want author John deBary swears by a different method that doesn’t involve stirring: using a blender.

DeBary explains, “I normally need to utilize [simple syrup] right away, but that’s difficult when it’s hot! Simple syrup is a liquid that may be used immediately that is produced by blending sugar and room temperature water together on high for a full minute and then letting it sit for another full minute.

Simple syrup can be readily altered because it is essentially just sugar water by adding another ingredient that will flavor it. Flavorings can be added by crushing entire spices like cardamom and fennel as well as dried flowers like hibiscus and citrus peels. It’s a low-risk approach to try out various flavors in a drink, according to deBary.

Be careful that the two methods for infusion operate somewhat differently from one another: When utilizing the cold blender technique, place the flavorings, sugar, and water directly into the blender, and blend until smooth. DeBary loves this process since it allows for infusion without a loss in flavor when utilizing delicate ingredients like herbs. When using the hot approach, you can just add your fresh hot syrup and your fruit, herb, and/or spice mixture, and let it sit for 24 hours before filtering.

Once more, it depends on the adventure you pick. Hot-processed ordinary syrup, when properly stored, can last up to a month in the refrigerator and rich syrup, up to six months, claims Food Republic. However, mold can develop in cold-processed syrups in about half the time.

produced more than you can utilize? DeBary advises preserving any surplus simple syrup and defrosting it as required in the microwave or over night in the refrigerator. How easy!

The best way to create maple syrup?

The sap will be transparent and have a mildly sweet taste similar to water. When the temperature rises into the 40s during the day and falls below zero at night, sap flows best. On a good day, I’ve been known to collect three gallons from a tree, and the next day, I might only get a quart. Everything is subject to the climate.

Up until you have many gallons to work with, you should store the sap. I advise checking the buckets at least once a day, emptying the contents into a sizable food-grade container, and putting the container in the refrigerator or freezer. To make a small amount of syrup, A LOT of sap will be required.

How is syrup produced?

Imagine a frosty, sunny day in February. The time to tap the trees has come when the temperature rises above freezing during the day and falls below freezing at night.

A delicious sweetener can be made from the sugar maple tree’s (Acer saccharum) sap, which contains 98 percent water and 2 percent sugar. One gallon of syrup is made from 40 gallons of sap, and maple syrup is created by simply boiling the sap to remove the water and concentrate the sugar.

Here is the process that wonderful maple syrup goes through to get to your plate of sweet breakfast nectar!

What makes pancake syrup healthy?

Although syrup is a fantastic addition to pancakes, it is not recognized for being particularly healthy. There are a few choices if you’re looking for the healthiest syrup:

  • Unlike the corn syrup present in the majority of pancake syrups, pure maple syrup is a natural source of sugar. In addition to being tasty, maple syrup provides several health advantages: Along with nutrients like magnesium and zinc, it also contains antioxidants. Pure maple syrup’s sugar does not have the same major effects on blood sugar levels as refined sugar does.
  • The greatest sugar-free pancake syrup you’ll find is Lakanto Maple Flavored Syrup if you’d want to stick with it. It’s vegan and keto-friendly because monk fruit is used as the sweetener in place of sugar.
  • You could alternatively omit the syrup and top your pancakes with raw honey. In addition to having nutrients like iron, potassium, zinc, and antioxidants, it is sweet and sticky like syrup.

Which syrup is natural?

Natural Flavored Syrups are always devoid of artificial flavors, colors, sweeteners, and preservatives since they are prepared with only the best ingredients. Seasonal uses for the natural flavor syrups from Nature’s Flavors include lattes, bakery goods, and shaved ice.

Which syrup brand does IHOP use?

IHOP has a long history of offering flavored syrups, but not even the “old-fashioned” is made with real maple syrup. Franchisee Sam Handy objected to this technique when the company launched its first facility in Vermont. He requested authorization from the company to serve the real item in order to prevent widespread consumer riots. He accepted it, but there were two conditions: it would be served separately and would cost $0.99 more. That was successful for Handy and his base of syrup truthers customers. As a result, the South Burlington IHOP became the only one serving real maple syrup, however Chuck Schumer is making great efforts to reverse that.