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Skip the store-bought syrup and make your own! This small batch pancake syrup recipe is perfect for one or two people, made with simple ingredients you probably already have in your kitchen. It’s quick, easy, and tastes so much better than anything you can buy, with no additives or preservatives. Ready in minutes, it’s smooth, flavorful, and ideal for topping pancakes, waffles, or French toast.
Enjoy this pancake syrup over any of our delicious single serving and small batch pancake recipes—whether it’s fluffy classic pancakes, tangy buttermilk pancakes, sweet banana pancakes, or our easy sheet pan pancakes. It’s also perfect drizzled over crisp waffles or warm, golden French toast.
Why You’ll Love This Recipe
- Small Batch – Perfect for one or two people.
- Quick and Easy – Ready in minutes with minimal effort.
- Simple Ingredients – You likely already have these ingredients in your pantry.
- No Additives – This syrup is made without any preservatives or unnecessary extras.
- Rich Flavor – The brown sugar gives it a deep, caramel-like taste.
- Budget-Friendly – Costs less to make than buying a bottle from the store.
This small batch pancake syrup is perfect for those who want to enjoy homemade syrup without making too much. The rich combination of brown sugar, butter, and vanilla makes a syrup that’s full of flavor and perfect for anyone who doesn’t want to rely on store-bought varieties. It yields just one cup of syrup, making it ideal for small households or anyone who wants a fresh syrup without leftovers. Plus, it’s made with just a few simple ingredients and contains no additives or preservatives. It’s also incredibly easy to customize, giving you plenty of ways to make it your own.
Ingredients
If you have any ingredients leftover from this easy pancake syrup recipe, check out our Leftover Ingredients Recipe Finder.
- Brown Sugar: Adds a rich, caramel-like flavor to the syrup. You can substitute it with white sugar for a milder taste, but brown sugar is recommended for a deeper flavor. If you don’t have brown sugar, consider using our simple brown sugar recipe to make a small batch of your own.
- Butter: Gives the syrup a smooth texture and richness. You can leave it out if you prefer a thinner consistency, but the butter really enhances the flavor.
- Vanilla Extract: Adds warmth and depth to the syrup. For a maple flavor, swap the vanilla with maple extract.
- Water: The base that dissolves the sugar and creates the syrupy texture. (Not usually considered an ingredient but essential.)
Recipe Variations
Want to switch it up? Try these variations:
- Maple Syrup – Swap the vanilla extract with maple extract.
- Cinnamon Syrup – Add ¼ teaspoon ground cinnamon to the mixture.
- Honey Syrup – Use half honey and half brown sugar for a honey-flavored version.
- Spiced Syrup – Add a pinch of nutmeg or ginger for a warming, spiced syrup.
- Chocolate Syrup – Stir in a teaspoon of cocoa powder for a rich, chocolatey syrup.
How To Make A Small Batch Of Pancake Syrup
These photos and instructions are here to help you visualize how to make pancake syrup. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 1-quart saucepan, combine the brown sugar and water. Stir while bringing the mixture to a boil until the sugar is completely dissolved.
- Let the mixture boil gently for 5 minutes, stirring occasionally.
- Stir in the butter until fully melted, then remove from heat and add the vanilla extract.
- Allow the syrup to cool for about 10 minutes before transferring it to a jar for storage. Store in the refrigerator for up to 3 weeks.
This recipe yields about 1 cup of syrup.
Note: The syrup will thicken as it cools. To reheat, warm it in the microwave—it will return to a thinner consistency.
Expert Tips
- Use the Right Saucepan: A 1-quart saucepan works best for this recipe. Using a larger pan could cause the syrup to reduce too quickly.
- Stir Constantly at the Start: When bringing the brown sugar and water to a boil, stir frequently to ensure the sugar dissolves evenly and doesn’t stick to the bottom.
- Butter for Richness: Adding butter gives the syrup a smooth, rich flavor and texture.
- Reheat Gently: When reheating, microwave the syrup in short intervals to avoid overheating. The syrup will thin as it warms up.
- Add Flavorings Last: Always add vanilla or other extracts after removing the syrup from heat. This keeps the flavors bright and strong.
- Storage: Store your homemade syrup in an airtight container in the fridge for up to 3 weeks. If it crystallizes, reheat gently and stir to dissolve the crystals.
Serving Suggestions
In addition to the usual ways to enjoy homemade syrup, like drizzling it over pancakes and waffles, here are a few more ideas to try:
- Baked Oatmeal – Pour syrup over warm baked oatmeal for a sweet touch.
- Vanilla Ice Cream – Drizzle it over a scoop of vanilla ice cream for a quick dessert.
- Yogurt with Granola – Stir into plain yogurt and top with crunchy granola.
- Biscuits – Pour a bit of syrup over warm biscuits or scones.
- Sweet Potatoes – Drizzle it over roasted sweet potatoes for a sweet-savory twist.
Frequently Asked Questions
Yes, store the syrup in the fridge for up to 3 weeks.
Absolutely! Just double the ingredients and follow the same cooking method.
Yes, but the butter adds a nice richness. The syrup will be thinner without it.
Yes! Maple extract is a great option for a more traditional maple syrup flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch pancake syrup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pancake Syrup
Equipment
Ingredients
- 1 cup brown sugar -packed
- ½ cup water
- 4 tablespoons salted butter
- ⅛ teaspoon vanilla extract or maple extract
Instructions
- In a 1-quart saucepan, combine the brown sugar and water. Stir while bringing the mixture to a boil until the sugar is completely dissolved.
- Let the mixture boil gently for 5 minutes, stirring occasionally.
- Stir in the butter until fully melted, then remove from heat and add the vanilla extract.
- Allow the syrup to cool for about 10 minutes before transferring it to a jar for storage. Store in the refrigerator for up to 3 weeks.
Notes
- Use the Right Saucepan: A 1-quart saucepan works best for this recipe. Using a larger pan could cause the syrup to reduce too quickly.
- Stir Constantly at the Start: When bringing the brown sugar and water to a boil, stir frequently to ensure the sugar dissolves evenly and doesn’t stick to the bottom.
- Butter for Richness: Adding butter gives the syrup a smooth, rich flavor and texture.
- Reheat Gently: When reheating, microwave the syrup in short intervals to avoid overheating. The syrup will thin as it warms up.
- Add Flavorings Last: Always add vanilla or other extracts after removing the syrup from heat. This keeps the flavors bright and strong.
- Storage: Store your homemade syrup in an airtight container in the fridge for up to 3 weeks. If it crystallizes, reheat gently and stir to dissolve the crystals.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
It is lovely with maple extract for flavouring. My kids grew up on my homemade syrup. My recipe didn’t include butter but I think that addition would make it extra yummy. I’m just cooking for myself now so this is the perfect amount. Thanks for all the work you do in giving us such great small sized recipes.
This is going to be fun! I have so many different flavoring and extracts to play with on this recipe. Thanks Joanie! 😁
Great recipe.
Thank you!