Pancake Syrup Recipe

As you might imagine, with our size family and having pancakes almost every morning, we use a lot of syrup! Here is a recipe I found and use consistently with everyone’s approval. Unfortunately, I do not remember where the original recipe came from. I have saved two syrup containers (1 gallon each) and make enough to fill both at one time. It is easy, tasty and economical to make. The first recipe gives the amounts to make approximately one quart of syrup. The next amounts are my scaled-up recipe I use to fill two, one gallon containers.

Pancake Syrup

Small Batch (1 qt.):

• 2 c. warm tap water
• 4 c. sugar
• 2 Tbsp molasses
• 1-1/2 tsp maple flavoring
• 1/4 tsp butter flavoring (optional but very good!)

Large 2 gallon batch:

• 16 c. warm tap water
• 32 c. sugar
• 1 c. molasses
• 1 bottle maple flavoring
• 2 Tbsp butter flavoring

In a three-quart saucepan (for small batch) or a three gallon stock pot (for large batch) combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir frequently until the syrup comes to a rolling boil. Watch the syrup carefully because it tends to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down.

After the syrup boils, cover the pot and simmer it for ten minutes over  low heat. Do not stir it for this ten minutes. Remove the pan from heat and allow to cool. Stir in the maple flavoring (and butter flavoring). Store the syrup in a clean appropriately sized bottle or jar.  I use a funnel when pouring to avoid a mess.