Cheater Pancake Syrup

Amazing flavor and so quick. I did not add maple extract, I did add butter vanilla extract. Taste so good butter flavor syrup

Only 4 stars because, made as written, you will end up with more of a sugary water than a “syrup.” This is easily solved by increasing the boiling time to at least 10 minutes, possibly more depending on just how syrupy you want it to be. For those in the know, that would be at or near a soft ball stage of cooking on a candy thermometer. In addition, you can use any combination of white or brown sugar you desire. The maple extract is readily available you know where, but is certainly not mandatory. BE AWARE that longer cooking ALSO increases the temperature of the syrup well above the boiling point of water, so be careful.

9.25.22 I won’t deny I missed the pure maple flavor, so I’m thinking doubling the maple extract might at least help. This certainly is fool proof, and if you look at the cost, fairly budget friendly, as well. I was concerned that it was going to be too runny, but as it cooled, it thickened up to a nice syrup consistency, so don’t worry.

it taste good but its not as thick as i was hoping so three stars

This is great if you’re out of syrup from the store, or just feel like something different. I love that it’s simple and uses pantry staples. I usually leave out the maple flavor and just use vanilla, but you could definitely try different flavors with it.

This turned out great. I was in a pinch because both my kids had friends over for a sleepover and I was making pancakes. We only had about 1 cup of surf left which was not going to cut it. I found this quick easy recipe and decided to try it.?I liked it better than the store-bought syrup. I didn’t have any maple flavoring, so I substituted the half a teaspoon of maple flavoring for just an additional half a teaspoon of vanilla. Turned out delicious and the color was a nice dark brown. I put it in a mason jar in the fridge and hope it lasts! I don’t think I’ll be buying from the store anymore. ??

This was amazing! Didn’t have Maple so just used vanilla.

Its a good recipe, I used amaretto as my flavoring, and I’ve added some butter to mines.

No changes and will make it again

This is a awesome recipe. I cut down on the vanilla and maple. It was very good.

I don’t know why I’ve never made my own before. This was super quick and easy. Although I don’t have maple extract in my cupboard (yet), my son said this is the best syrup ever. I plan to make it again when I have the maple.

Will definitely make again

I made this today after promising my toddler pancakes before realizing we’re out of our real NH maple syrup. Allrecipes never failed me! It’s very tasty even without maple extract. Once cooled, the consistency is perfect.

I made this today after promising my toddler pancakes before realizing we’re out of our real NH maple syrup. Allrecipes never failed me! It’s very tasty even without maple extract. Once cooled, the consistency is perfect.

This recipe tastes much much better than store bought syrup, but it needs an adjustment. If you make it as is, it is very runny and you have trouble saving it for later because so much of it crystallizes and becomes hard and unusable. To solve both of these problems, I add 1 tbsp of high fructose corn syrup. It thickens the sauce, and helps prevent crystallization. To further prevent crystallization, do not use metal instruments to stir the syrup — no metal spoons, etc. Use wooden or plastic. Once you do that, it is really great.

Loved the recipe! Tastes great and you don’t have to use much. The only reason I gave this a four star review instead of five is that it crystallized really bad the first time I made it. I upped the cook time to 5 1/2 minutes and it turned out great! Just think the cook time needs adjusting for sure

I ran out of syrup while company was with us. I found this recipe so tried it. No need to buy expensive syrup ever again!

This recipe is solid. I have used it on waffles and part of the base for orange chicken

I used 1 cup brown sugar and 1 cup white sugar with 1 cup of water. The biggest piece of advice I have is to not stir it when it’s boiling. I didn’t know this when I made it and it crystallized almost immediately. I searched the web and decided to put it back in the pot, bring it back to a boil and bring the heat down a bit and let it simmer, covered, for 10 minutes. It’s cooling now, but it was much smoother when I put it in the jar than the last time. Didn’t have the maple extract so I just used the vanilla and a touch of almond flavoring. Taste was good and nice that there was no corn syrup involved.

I made this syrup exactly as the recipe called the first time. Excellent and it passed the mini monster test! I tried a couple others I found here but came back to this one. I now use this one exclusively. Sometimes though depending on the flavoring I have on hand I will use just vanilla, or maple or just vanilla and almond. It’s not disappointed me yet! Thanks for sharing!

This was awesome for being in a bind! I only buy maple (although, I was raised on the “fake” stuff and my taste buds still prefer it) but we were out and I was in the middle of making pancakes. I only made 1/2 a recipe to try it out and didn’t have maple flavor (I wonder if fenugreek powder would work??). I just used 1t vanilla. It worked wonderfully. We used it off the stove only cooling maybe 5 minutes and it was great. Thanks for helping a mama out! Will definitely make again as needed.