Homemade Syrup

3 minutes
September 24, 2021
Carole Jones
My hubby travels a lot.  Really a lot.  I try not to complain about it too much because his absence means his consulting business is doing well.  He opened his own business over four years ago and the first 18 months was painful.  I will take him being gone anytime over silently watching our savings be devoured as he waited for new contracts.
Since he is gone so much, I serve a lot of breakfast foods for dinner.  My kids really enjoy it, and I enjoy the quick prep times.
My kiddos do have a couple stipulations however when it comes to the whole breakfast/dinner switcheroo:
  1. All pancakes and waffles must be made from scratch.  No Krusteaz mix allowed.
  2. Homemade syrup is the only way to go.
Homemade Syrup

I can’t blame them for either of those points.  While there are a few decent mixes for pancakes and waffles, there is no substitute for a scratch recipe.  I have many of them and was surprised that I have only posted these three on my blog so far.  I will have to share all my others soon!

There is not one member of our family that prefers store-bought syrup to this stuff.  I always have a batch of it in my cupboard.  Always.  If we are being extra-indulgent with our toppings though, we break out the buttermilk syrup, this syrup, whipped cream, fresh strawberries, chocolate chips and some sauteed cinnamon-sugar apples.  Mix and match them however you want on top of your pancake/waffle.  Heaven!

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Homemade Syrup

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  • Yield: 2 cups 1x


  • 2 C white sugar
  • 1 C water
  • 1 1/4 tsp maple flavoring


1.  In a medium saucepan, measure out the sugar.  Add the water, but do not mix together!!!  Bring to a boil over high heat and again, do not mix or even swirl!!!  Allow to boil for one minute, then remove from the heat.  Stir in the maple flavoring and serve.  Can be stored at room temperature in an airtight container for 1 month.


Note:  Why not stir until it is finished?  Because once your syrup cools to room temperature, you will have sugar crystals that form in the syrup.  Leave it alone and you will have a smmmooooottthhhhh result 🙂

  • Author: Carole


  • Serving Size: 2 tablespoons
  • Calories: 90
  • Sugar: 24g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg



Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


12 years ago

Just wanted to wish you a happy Birthday !!!


12 years ago

i read three years of your posts today and pinned a bunch of recipes, I think we have similar tastes 🙂

Also I’m pregnant with my first and just saw your ice cream with pickles post (2009), i’ve been craving chocolate ice cream with bacon crumbled on top…

11 years ago

Thanks so much for sharing this recipe. I use it all the time now and my family loves it. It’s so much better than the thick, overly sweet stuff you can buy at the store.

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