Monday, January 3, 2011

Pancake Syrup - Homemade Tightwad Gazette

I've tried other recipes for pancake syrup and passed up using this one from The Tightwad Gazette because it called for a few more ingredients than others.  Let me just say that I'm sorry I bothered.  The other syrups were very watery and lacked body and flavor.  This recipe delivers all of the above and then some.  It's a lovely deep color, tastes wonderful and has a nice body once it's been refrigerated.  I made up only 1/2 a recipe but next time I'll make up the full batch.  It's become my 'Go To' recipe for pancake syrup.

Pancake Syrup

3 cups granulated sugar
1 1/2 cups water
3 Tbsps molasses (this adds a little more flavor but you can substitute corn syrup if you'd prefer)
1 tsp vanilla
2 tsp butter flavoring (optional)
1 tsp maple extract

Combine all in a deep saucepan.  Bring to a boil over medium low heat, stirring until sugar dissolves (about three minutes should do it).  Turn off burner, leave pot on burner until bubbling stops.  Bottle in sterilized pint jar.


  1. silly me! I see your recipe also has butter and vanilla extract in addition to the maple.
    I don't use the molasses but I think I will try that on the next batch

  2. What is the shelf life of this syrup? Will it last a while before it turns grainy?