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This homemade buttery molasses pancake syrup is a scratch-made version of old-school pancake syrup. Drizzle it on fluffy sourdough pancakes, sourdough crepes, or waffles for a cozy breakfast. And it only takes 10 minutes to make!
Recipe Overview: Molasses Pancake Syrup
- Ready In: 10 minutes
- Serves: 12
- Calories: 103 kcal (approximately)
- Main Ingredients: Sugar, molasses, butter, apple cider vinegar, vanilla
- Dietary Notes: Gluten-free
- Why You’ll Love It: This easy molasses syrup recipe is buttery, smooth, and absolutely delicious. Because it uses whole-food pantry staples, it’s healthier than store-bought pancake syrup, and it’s a great maple syrup substitute.
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This homemade molasses pancake syrup makes breakfast cozier. Pour it over fluffy pumpkin spice pancakes, crisp waffles, or warm honey-caramelized pears.
It's smooth and buttery, with deep brown-sugar sweetness and a hint of caramel. Plus, it’s made with simple ingredients and ready in just 10 minutes.
It also makes a delicious substitute for maple syrup in recipes like sourdough granola or overnight carrot cake oats. Keep a batch on hand for everyday breakfasts or a weekend brunch.
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Why You’ll Love This Recipe
Quick: From start to finish, this homemade molasses pancake syrup recipe takes about 10 minutes.
Budget-Friendly: Homemade molasses pancake syrup costs a fraction of maple syrup.
Wholesome Ingredients: This recipe uses whole foods and pantry staples.
Cozy: A plate of sourdough discard pancakes with warm homemade pancake syrup is the perfect way to cozy up for a fall or winter breakfast.
Key Ingredients
Sugar: I used granulated sugar. You can use coconut sugar as a substitute.
Molasses: Use unsulphured molasses for this recipe.
Vinegar: You will need apple cider vinegar. White vinegar will also work.
Butter: I prefer unsalted butter.
Vanilla: I used homemade vanilla extract with bourbon, but store-bought will work.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Brown Sugar Cinnamon: Use dark brown sugar and boil with two cinnamon sticks.
Gingerbread: Mix in a little ground ginger, nutmeg, and cinnamon to taste.
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.
Fruity: Substitute the water with pomegranate or blueberry juice, or even add a spoonful of canned strawberry jam or Instant Pot apple butter.
How To Make Molasses Pancake Syrup
Step 1: In a small, heavy-bottomed saucepan, mix together the sugar, water, molasses, and apple cider vinegar.
Step 2: Turn the burner to medium-high and stir the sugar mixture until it dissolves. 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.
Step 3: Remove from the 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.
Step 4: Let the syrup cool slightly. Serve warm over your favorite pancakes or waffles. Pour into a glass jar for easy serving and storage.
Tips for Success
- 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.
- Once the syrup cools, the butter will rise to the surface and harden. Just warm it on the stove for a minute, then stir until the butter melts.
- If you need to stir the mixture, that is fine. Just avoid getting sugar on the sides of the pot to prevent burning.
- Taste and adjust the sweetness or molasses level before the syrup cools.
Serving Suggestions
Pancakes and Waffles: Pour generously over waffles, sourdough crepes, and quick sourdough pancakes.
Biscuits: Serve on buttered biscuits. I make extra biscuits when I make sourdough biscuits and gravy.
Breakfast Meat: Drizzle molasses syrup over sausage or home-cured peppered bacon.
Yogurt and Cottage Cheese: Use to sweeten yogurt or even my simple cottage cheese recipe.
Dessert: Add to sourdough discard pumpkin cobbler or a sourdough chocolate chip skillet cookie.
Ice Cream: Pour a little over no-egg vanilla ice cream with a crumble of sourdough discard Cinnamon Toast Crunch.
Storing & Reheating
- Storing: Store in a glass bottle, mason jar, or airtight container in the fridge for up to a month. The butter may rise to the top and harden, but it will melt and mix in once warmed.
- Reheating: Warm the syrup in a saucepan over low heat, stirring frequently, until smooth and pourable. If it's too thick, stir in a little water until it reaches your preferred consistency.
Molasses Pancake Syrup FAQs
Molasses pancake syrup tastes more like pancake syrup than maple syrup. However, I often use it interchangeably with maple syrup in recipes like butternut squash soup with leeks or maple oatmeal sourdough sandwich bread, for example.
You can reduce the sugar slightly, but doing so will result in a thinner syrup with a stronger molasses flavor.
Yes, but blackstrap molasses will create a much stronger, more bitter flavor that some people find overpowering.
Molasses can last up to a year in the pantry, so you can store it for your next batch of pancake syrup. But you can also use up your remaining molasses in recipes like blueberry BBQ sauce or sourdough molasses cookies.
More Condiment Recipes
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Molasses Pancake Syrup Recipe
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon molasses
- 1/2 teaspoon apple cider vinegar
- 4 tablespoon unsalted butter, cubed
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a small, heavy-bottomed saucepan, mix together the sugar, water, molasses, and apple cider vinegar.1 cup granulated sugar, 1/2 cup water, 1 tbsp molasses, 1/2 tsp apple cider vinegar
- Turn the burner on medium heat to medium-high heat, and stir the sugar mixture to help it dissolve fully. 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.4 tbsp unsalted butter
- Add the vanilla extract and a pinch of salt. Stir to combine.1 tsp vanilla extract, A pinch of salt
- Let the syrup cool slightly. Serve warm over your favorite pancakes or waffles. Pour into a glass jar for easy serving and storage.
Notes
- 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.
- Once the syrup cools, the butter will rise to the surface and harden. Just warm it on the stove for a minute, then stir until the butter melts.
- If you need to stir the mixture, that is fine. Just avoid getting sugar on the sides of the pot to prevent burning.
- Taste and adjust the sweetness or molasses level before the syrup cools.
- Warm the syrup in a saucepan over low heat, stirring frequently, until smooth and pourable. If it's too thick, stir in a little water until it reaches your preferred consistency.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
I had to boil on med heat for 15mins
Thanks for sharing! Hope you enjoyed. 😊
-Rebecca
So easy and delicious to make!
This is the best syrup recipe. I will use this recipe forever. So good.
I’m so glad you love it! It’s one of our favorites, too!
-Rebecca