Brown Sugar Pancake Syrup

Vanessa LaBranche, Project Bread

School Breakfast

School Breakfast Recipe

Brown Sugar Pancake Syrup

If you ever run out of bottled pancake syrup, here is an easy remedy. Most likely these ingredients are on hand and the time to make is very swift. You can alter the extracts or even use a combination of white and brown sugar if need be.

YIELD: 60 SERVINGS (2 Tbsp per serving)


7 ½ cups of packed dark brown sugar

5 ½ cups + 2 Tbsp water

1/4 cup vanilla extract

1 ¼ tsp of salt

3 Tbsp of unsalted butter


  1. Add all the ingredients except the butter to a large pot. Bring to a light boil, then reduce to simmer.
  2. Allow to cook for 5 minutes and take off of heat.
  3. Add the butter and let melt through.
  4. The syrup will thicken as it cools. Use immediately or allow to cool down completely and place into a container with a lid into the fridge until ready to use.


Calories: 110 calories  Saturated Fat: 0.24 g  Sodiium: 41 mg  Carbohydrate: 28 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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