Brown Sugar Pancake Syrup Recipe

Bring all ingredients to a boil. Once the sugar is dissolved the syrup is ready to serve. You can also store this and serve corld or at room temperature like store-bought syrup. I serve this to my kids if we run out of maple syrup from the store. Mr Breakfast would like to thank MotherBreakfast for this recipe. What do you think of Brown Sugar Pancake Syrup,

5 (out of 5)Based on 72 votes. View all 81 comments for this recipe. This was a lifesaver this morning. Awesome replacement if you don't have maple syrup. Maybe not quite as good as regular syrup, but still really good. Was a terrific addition to homemade pancakes, and the kids loved to help. How long will this keep after its made, This is now my favorite bottom line.

I keep coming back to this recipe. We like it and it's so easy to make. Light or dark brown sugar, Great replacement for if you don't have maple syrup. Whole family liked it a lot. Delicious - good replacement for maple syrup. I cooked until it got to a thicker consistency. Will add maple flavoring next time. Surprised how much I liked this. Ran out out maple syrup (I use pure) and needed a fast replacement. Definitely gonna make this again.

Sure jumped in there and filled the gap. I use syrup on bottom of large pot for custard. Ran out and was so glad to find this to fill the maple syrup gap. Wonderful recipe from Rosie! For those who might like a thicker syrup, reduce heat to medium once mixture comes to a boil and let simmer for a minute or so. I also add a teaspoon of vanilla. My new favorite topping. It's great. I just did it and I love it! This is now my favorite topping. Ran out of Syrup and needed some quick.

This recipe did the trick, and I keep using it over and over. I made french toast sticks today and didn't have enough syrup. I knew there was a way to make syrup with brown sugar so when I saw this one, it hit the nail on the head. Grandsons did not leave a drop.

Thank you so much! Thanks for this recipe. I'd forgotten the proportions and tried to make this earlier, but it took forever to get the syrupy texture. Too much water, and not enough patience since the waffles were cooking when I discovered I was out of syrup. Remembered the vanilla, forgot the butter. MUCH BETTER your way. Thank you for caring enough to share this. It isn't the cost of store bought syrup that irks me, it's the corn syrup.

For some reason(Mom :) I am not a fan of straight maple syrup. I may add a taste of molasses the next time for body. I followed the instructions to a tee and it worked! I'm going to use this every time we make pancakes at home. It's quick and it's easy. I also love the light taste of butter in the syrup. And now there's no need for store-bought syrup.

144 more calories, putting you at 34 percent of your daily calorie allotment. A pancake will have 108 mg of cholesterol, 573 mg of sodium, 250 mg of potassium and 52 mg of magnesium. It will contain about 9 g of protein and nearly 30 g of carbohydrate, 3.6 g of which are fiber and 7.5 g of which are sugars.

To reduce calories, make pancakes with reduced-fat milk. Look for recipes that call for egg whites instead of whole eggs to limit cholesterol. Top your pancakes with light syrup and avoid adding butter. Look for syrups that don't contain high fructose corn syrup. Or top your pancakes with fruit instead.

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