Homemade Buttery Molasses Pancake Syrup Recipe

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Move over, Mrs. Butterworth’s. This easy homemade molasses syrup recipe is buttery, smooth, and sweet. It’s a scratch-made version of old-school pancake syrup but made with wholesome, basic ingredients. Drizzle it on pancakes, waffles, and French toast for a cozy breakfast. It takes less than 10 minutes to make!

It’s always a little bit of a bummer to say goodbye to summer. I love the long days with sunlight until 9 PM, making meals from my garden, and preserving food from my garden harvests.

But the transition into fall brings its own joy: cooler weather, beautiful colors, delicious flavors…and homemade molasses pancake syrup.

I know, I know. I’ve been raving about summery flavors like sourdough lemon bars and peach cobbler.

By the time fall rolls around, though, I’m ready. I’m ready for cozy coffees, warm sourdough pumpkin cobbler, and homemade pancake syrup drizzled on practically everything.

This homemade molasses syrup recipe is perfect for pouring over your favorite fall breakfasts, such as fluffy pancakes, sourdough crepes, toasty waffles, and honey caramelized pears.

It’s a cheaper option than maple syrup (it costs practically pennies to make). And unlike store-bought pancake syrup, it’s made with wholesome, simple ingredients that you can feel good about serving to your family and yourself.

Why You’ll Love This Homemade Molasses Pancake Syrup Recipe

• Quick and easy – From start to finish, this homemade molasses pancake syrup recipe takes less than 10 minutes.
• Budget-friendly – Maple syrup, though delicious, can be very expensive. This is a great substitute for a fraction of the cost.
• Simple ingredients – Most of the ingredients in this homemade syrup recipe are pantry staples. I don’t always keep molasses on hand, but it’s usually easy to find at the grocery store.
• Uses up extra molasses – Molasses is usually used in small quantities, so I often have more than I need. My favorite recipes for using up extra molasses are homemade pancake syrup and blueberry BBQ sauce.
• Cozy – A plate of hot pancakes with warm homemade pancake syrup is the perfect way to cozy up for a fall or winter breakfast.

Tips for Making Homemade Molasses Pancake Syrup

• Don’t let it get too hot – If the sugar burns, it will ruin the whole batch. Don’t turn the heat past medium-high. As soon as it starts to boil, drop the temp to low.
• Reheat to serve – Once the syrup cools, the butter will rise to the surface and harden. Just warm it up on the stove for a minute and stir until the butter melts.
• Endless flavors – There are nearly endless variations of homemade syrups. From fruity flavors to pumpkin spice, this molasses syrup recipe can be used as a base for just about any variation. See my list of ideas for syrup variations below.

The Difference Between Pancake Syrup and Maple Syrup

Though they look the same and are often used in similar ways, pancake syrup and maple syrup—as folks in these parts would say—are not kinfolk. In fact, pancake syrup and maple syrup are completely different.

Real maple syrup is a natural ingredient derived from sugar maple trees. The process of tapping the trees and getting maple is labor-intensive and expensive. As such, though it’s delicious, maple syrup isn’t always budget-friendly (source).

Pancake syrup is a sweet syrup made with a combination of ingredients. Homemade versions, like this molasses syrup recipe, are usually made with sugar, water, butter, and other simple ingredients.

Store-bought versions like Mrs. Butterworth’s are often made with artificial ingredients and high fructose corn syrup. So if possible, I recommend giving a homemade version a try.

Tools You Will Need

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• Small saucepan – Make sure you use a heavy-bottomed saucepan. I love my All-Clad saucepan and cookware.
• Measuring cups and spoons – You’ll need measuring cups for both liquid and dry ingredients and a set of measuring spoons.
• Whisk – I like to use a whisk to combine the sugar mixture.

Ingredients

• Sugar – This molasses pancake syrup recipe uses only regular sugar. You can substitute coconut sugar for white sugar.
• Water – This recipe calls for only 1/2 cup of water. The lower water-to-sugar ratio creates a classic pancake syrup consistency. If you prefer a thick syrup, add a little more sugar or slightly reduce the water.
• Molasses – There are different types of molasses. I use mild molasses like Grandma’s brand. Blackstrap molasses will work, but it has a more potent, bitter flavor.
• Apple cider vinegar – Apple cider vinegar adds a tiny touch of tang.
• Butter – The butter makes this molasses syrup recipe flavorful, rich, and smooth.
• Vanilla extract – I use homemade bourbon vanilla. Use what you have, but if you haven’t tried making homemade vanilla, I totally recommend it. It’s easy and so much better than the bottled stuff.
• Salt – Just a pinch of salt will do.

Variations

• Bourbon – Add a little bourbon for a warmer, deeper flavor.
• Brown sugar – Use dark brown sugar and boil with two cinnamon sticks for a deep-flavored, spiced brown sugar syrup.
• Maple – Add maple extract for a maple syrup substitute.
• Gingerbread – For an easy homemade gingerbread syrup, use brown sugar and mix in a little ground ginger, nutmeg, and cinnamon.
• Pumpkin spice – Make the syrup according to the recipe instructions. Then, stir in 1/4 cup of pumpkin puree and a sprinkle of cinnamon and nutmeg to taste.
• Apple cider syrup – Swap out the water for fresh apple cider and 1/2 tablespoon of lemon juice. Mix in a little cinnamon before serving.
• Fruity syrups – Substitute the water with pomegranate or blueberry juice for a fruity syrup. Though I haven’t tested it, you could also try adding fresh berries to the sugar mixture before bringing it to a boil.

How To Make Homemade Molasses Pancake Syrup

In a small, heavy-bottomed saucepan, mix together the sugar, water, molasses, and apple cider vinegar.

Turn the burner on medium heat to medium-high heat, and stir the sugar mixture to help it dissolve. If necessary, scrape the sides of the pot with a silicone spatula.

Once boiling, drop the heat to low. Boil without stirring for 5 minutes.

Remove from heat and add the cubed butter. Stir until the butter is completely melted and mixed in.

Add the vanilla extract and a pinch of salt. Stir to combine.

Let the syrup cool slightly. Serve warm over your favorite pancakes or waffles. Pour into a glass jar for easy serving and storage.

How To Store and Use Molasses Pancake Syrup

Allow the syrup to cool to room temperature. Store in a glass bottle, mason jar, or airtight container in the fridge for up to a month.

To use, warm the syrup on the stove or in the microwave. The butter may rise to the top and harden, but it will melt and mix in once warmed.

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If you tried this recipe and loved it, leave a comment or review!