Homemade Pancake Syrup

I LOVE, LOVE, LOVE pancakes, waffles, German pancakes, and French toast, but I don’t like High Fructose Corn Syrup and other artificial sweeteners. If you have ever looked at the ingredient list on pancake syrup, you know what I’m talking about. They are LOADED with ingredients I try to avoid.

When I had a larger grocery budget, I simply bought real maple syrup instead of the conventional stuff you find at the grocery store. However, as my budget has shrunk, I can’t really afford the price tag that comes along with real maple syrup anymore. So, I’ve had to improvise. Here are two yummy, frugral homemade syrups I hope you will enjoy:
1. Homemade Rhubarb Syrup
1 cup chopped rhubarb
2 cups water
1/2 cup sugar (or sugar to taste)

First, coarsely chop about 1 cup rhubarb (On a side note, a great knife is one of my kitchen staples…)

Add to a sauce pan with 2 cups water and 1/2 cup sugar.

Bring to a hard boil (one that you cannot stir out). Boil hard for 5 minutes and then turn down to a simmer. Simmer for 20 minutes. The liquid should thicken and become syrupy.

Pour over your pancakes and enjoy! Refrigerate leftovers to enjoy another day.

I imagine you could use about any fruit for this syrup. I’ve only made it with rhubarb so if you try let me know! I’d probably decrease the sugar with other fruits, as rhubarb is quite sour and that’s the reason for all the sugar.

2. Hot Buttermilk Syrup (Recipe thanks to my good friend, Stacee.)

1 cup sugar (I generally use a bit less)
2 TBS buttermilk powder
1/8 tsp baking soda, scant
1/2 cup butter
1/2 cup water
1 tsp vanilla

Whisk together dry ingredients (including butter milk powder). In saucepan, bring butter and water to a boil. Pour dry ingredients into saucepan, stirring constantly. Bring back to boil and stir for a minute or two. Take off heat and stir in vanilla. It will thicken as it cools.

Note: I was really skeptical of “making” syrup before I tried these two recipes. But, we LOVE them at my house! You can also substitute 1/2 cup real butter milk instead of the 2 TBS buttermilk powder and 1/2 cup water, if you wish.

ENJOY! How do you enjoy pancakes and other breakfast items that are better with syrup at your house?

I’m sharing this over at Learning the Frugal Life’s Frugal Tuesday Tip. Go here for more great, frugal ideas!

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Comments

  1. Thanks for joining our Frugal Tuesday Tip. We're also a home school family of six. You might want to try my mulberry syrup recipe: http://juliecache.com/2011/04/17/homemade-syrup-mulberry-syrup-recipe/.html
    We've also made maple syrup with Mapleine. I'll look into the rhubarb syrup. No corn syrup, if we can. I'll be following or subscribing.
  2. I whisk together some brown sugar, vanilla, butter, a pinch of salt, and a little water over medium-high heat until it's nice and thick. It's delicious!
  3. I made the buttermilk syrup and loved it. Thanks, Michelle and Stacee! I called it M.S. Buttermilk (M for Michelle and S for Stacee) instead of Mrs. Butterworth.
  4. I have been making our pancake syurp ever since we are married (22 years). I use equal parts of sugar, brown sugar and water and add a bit of maple flavoring, bring it to a full boil. Leftovers can be stored in a fridge for several weeks by putting in a canning jar with a tight lid.

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