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Homemade syrup being poured over waffles.
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Homemade Pancake Syrup

I’m sharing one of the secret tricks I learned in culinary school: the most amazing homemade pancake syrup. It’s like butter and maple syrup all wrapped up in one, but better, with a velvety texture that you’ll dream about for days.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6 servings
Calories 300kcal

Ingredients

  • 1 cup pure maple syrup
  • 1/3 cup granulated sugar
  • 6 tablespoons butter (3/4 stick) cut into pieces
  • 2 tablespoons water
  • 1/8 teaspoon Salt
  • 1 large egg

Instructions

  • In a medium saucepan with a heavy bottom, combine maple syrup and sugar. Bring to boil and, stirring constantly, cook until the sauce spins short, wispy threads, about 3 minutes.
  • Remove from heat. Stir in butter, water, and salt until the sauce is thick and creamy. 
  • In a separate bowl, whisk egg until light and frothy. Slowly whisk in hot maple mixture until smooth.
  • Wash and dry pan thoroughly, removing any sugar crystals. Return sauce to the pan and cook, stirring constantly, over medium heat until the sauce simmers and thickens.
  • Serve immediately or cool, cover, and refrigerate for up to three days. Reheat over low heat. If the sauce separates, remove from heat and stir in a little hot water.

Notes

This syrup can be made up to 3 days in advance.

Nutrition

Calories: 300kcal | Carbohydrates: 47g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 165mg | Potassium: 136mg | Sugar: 43g | Vitamin A: 395IU | Calcium: 67mg | Iron: 1mg