Molasses Pancake Syrup Recipe

Homemade molasses syrup being poured over a stack of pancakes

5 from 1 vote

Molasses Pancake Syrup Recipe

This homemade buttery molasses 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!

Prep Time5

Cook Time5

Total Time5

Course: Sides + Condiments

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 103kcal

Author: Rebecca Warfield

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 tablespoon molasses, 1/2 teaspoon 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 tablespoon unsalted butter
Add the vanilla extract and a pinch of salt. Stir to combine.
1 teaspoon 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.

Nutrition