Small Batch Pancake Syrup

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.

Why You’ll Love This Recipe

• Perfect Portion: Just the right amount for one or two people.
• Quick to Make: Ready in minutes.
• Pantry Staples: Uses simple ingredients you likely have on hand.
• No Additives: Free from preservatives and extras.
• Rich Flavor: Brown sugar adds a deep, caramel-like taste.
• Budget-Friendly: Cheaper than store-bought syrup.

I absolutely love this small batch pancake syrup because it has everything I want in a syrup. It’s rich, full of flavor, and made fresh in just a few minutes. The combination of brown sugar and butter brings a warm sweetness that tastes so much better than anything you’d find at the store. I reach for this recipe when I want something special to pour over pancakes, waffles, or even oatmeal, without ending up with too much.

What makes this syrup even better is how easy it is to customize. You can keep it classic or mix in a little spice, maple, or cocoa powder depending on what you’re in the mood for. It’s a simple recipe that brings something extra to breakfast.

Enjoy this syrup with any of our single serving or small batch pancake recipes, like fluffy pancakes recipe for one, buttermilk pancakes for one, banana pancakes for one, or small sheet pan pancakes recipe. It’s also great over a crisp waffle for one or homemade single serve French toast.

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. For a milder syrup, use white sugar. If you don’t have brown sugar, make your own using our small batch brown sugar recipe.
• Butter: Provides smoothness and richness. Leave out if you prefer a thinner syrup, but it enhances the flavor.
• Vanilla Extract: Brings warmth and depth. For a maple flavor, substitute with maple extract.
• Water: The liquid base that dissolves the sugar and gives the syrup its texture.

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.

1. 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.

2. Let the mixture boil gently for 5 minutes, stirring occasionally.

3. Stir in the butter until fully melted, then remove from heat and add the vanilla extract.

4. 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 a Small Saucepan: A 1-quart pan is ideal. Larger pans may cause the syrup to reduce too quickly.
• Stir at the Start: Stir often as the sugar and water heat to help the sugar dissolve and prevent sticking.
• Add Butter for Richness: Butter gives the syrup a smooth, rich flavor and texture.
• Reheat Slowly: Microwave in short intervals. The syrup will thin as it warms.
• Add Extracts Last: Stir in vanilla or other extracts after removing from heat to preserve flavor.
• Storage: Keep in an airtight container in the fridge for up to 3 weeks. Reheat and stir if it crystallizes.

Frequently Asked Questions

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.

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