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Learn how to make homemade maple syrup with just four simple ingredients. It’s quick, easy, and tastes better than store-bought! Perfect for pancakes, waffles, and more.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is great I never realized how easy it was to make so thank you” – Anette
“This syrup is fabulous! I had no idea how it easy it was to make my own, not to mention how much better it tastes. I won’t be buying store bought again!” – Wilhelmina
“This looks amazing! I have never tried making my own maple syrup. SO excited to try!” – Sam
Rich, Flavorful, and Easy to Make
Imagine drizzling your pancakes or waffles with a homemade syrup that’s richer and more flavorful than anything you can buy at the store. Trust me, it’s not just possible -it’s downright easy! And the best part? You don’t need any fancy equipment or hard-to-find ingredients. Let me show you how to make delicious maple syrup in just a few simple steps.
This delicious syrup goes perfectly on our easy waffles from scratch, homemade pancakes, or our Hawaiian French toast. Explore our breakfast ideas for even more recipes where you can use this syrup!
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Rich, Flavorful, and Easy to Make
- Why Make Your Own Maple Syrup?
- What You’ll Need to Make Homemade Maple Syrup
- Pure Maple Syrup vs. Imitation Maple Extract
- What are Fenugreek Seeds?
- Maple Extract Substitutions
- Delicious Ways to Use Maple Syrup
- How to Make Homemade Maple Syrup
- How to Know When Your Syrup is Done
- Frequently Asked Questions
- Storing Homemade Maple Syrup
- Homemade Maple Syrup Recipe
- More Pancake and Syrup Recipes
Why Make Your Own Maple Syrup?
I love this homemade syrup recipe because it’s fast, easy, and tastes incredible. Unlike store-bought options loaded with high fructose corn syrup and preservatives, this syrup is made with simple, wholesome ingredients. No need to tap trees or boil sap for hours—just grab a few pantry staples, and you’re good to go!
What You’ll Need to Make Homemade Maple Syrup
- Brown sugar – Adds depth and a rich molasses flavor.
- Sugar – Added for sweetness and balances out the flavors.
- Water – Helps dissolve the sugars and creates the syrup’s base.
- Maple extract – Gives the syrup its classic maple flavor.
Pure Maple Syrup vs. Imitation Maple Extract
You might be wondering what the difference is between pure maple syrup and the version made with imitation extract. Pure maple syrup comes from boiling down sap from sugar maple trees, which is a time-consuming and costly process. On the other hand, imitation maple extract is made using fenugreek seeds, which mimic the maple flavor. It’s a budget-friendly alternative that still delivers that familiar maple taste.
What are Fenugreek Seeds?
Fenugreek seeds are in no way related to maple trees, but when combined with alcohol, they smell very similar to pure maple. Fenugreek seeds are a natural flavoring. They aren’t one of those “natural flavors” with big “air quotes” around it. It’s simply the seed of an herb that happens to smell like maple.
When concentrated into an extract, the liquid can be combined with a small amount of sugar or sugar sand and the taste is similar to pure maple syrup. Maple syrup that is made with this type of maple extract is much easier to produce, thus making it much cheaper than pure maple syrup. Most pancake syrups at the grocery store are made with this maple extract.
Maple Extract Substitutions
If you don’t have maple extract, don’t worry! You can substitute with a mix of butter and vanilla extract, or even try flavors like almond or rum extract for a unique twist. Each option adds its own delightful spin to your syrup. If you want to go for something different, you can try any of the syrup recipes below.
Delicious Ways to Use Maple Syrup
Homemade maple syrup isn’t just for breakfast! Here are some fun ways to enjoy it:
- Breakfast – Pour this over top of pancakes, waffles, french toast, or German pancakes!
- Oatmeal and cereal – Add a sweet drizzle to your morning bowl.
- Ice cream – Turn a simple dessert into something special. Makes for a delectable sweet and savory combination!
- Baking – Use it as a natural sweetener in muffins and cookies.
- Meat – Combine it with Dijon mustard or soy sauce for a delicious glaze mixture to pour over ham, chicken, or beef. The combination is delicious and enhances all your meat flavors!
- Dressing – Whisk it into vinaigrettes for a hint of sweetness.
- Drinks – Pour a little into your drink to sweeten a cold or hot drink!
- Smoothies – This is a great way to add a little sweetness without the granulated sugar.
How to Make Homemade Maple Syrup
- Combine – In a heavy saucepan, stir together the brown sugar, granulated sugar, and water until combined.
- Heat – Bring the mixture to a boil over medium heat, stirring until the sugars are fully dissolved.
- Simmer – Reduce the heat to low, add the maple extract, and simmer for a couple of minutes, stirring constantly.
- Cool & Serve – Remove from heat and let the syrup cool for about 20 minutes to thicken, then pour over pancakes, waffles, French toast, or your favorite breakfast treats.
How to Know When Your Syrup is Done
Wondering if your syrup is ready? A candy thermometer can help—it should reach a temperature between 200°F and 400°F. If you don’t have one, just look for a smooth, thick consistency after it cools.
Frequently Asked Questions
No. Pure maple syrup is made by boiling down sap from maple trees. This homemade version uses maple extract and sugar to create a quick, budget-friendly syrup with a very similar flavor and texture.
Yes, you can slightly reduce the total sugar or use more brown sugar for a deeper, less sharp sweetness. Just keep in mind that changing the sugar ratio can affect thickness.
Yes, but maple extract generally has a stronger, more authentic maple taste. If using flavoring, you may need a bit more to achieve the same flavor.
Stored in an airtight container, it will keep for several weeks in the refrigerator. For best flavor, always use a clean spoon when serving.
Many store-bought syrups contain thickeners. This homemade version relies on natural sugar thickening, so it may be slightly lighter, but still delicious and pourable.
Storing Homemade Maple Syrup
Keep your syrup fresh by storing it in an airtight container. It can last for weeks in the fridge or a cool, dark pantry. When you’re ready to use it, just warm it up gently on the stove.
READ NEXT: 33+ Breakfast Ideas
Making your own maple syrup is a fun, rewarding kitchen project with seriously delicious results. The next time you’re craving something sweet, skip the store-bought bottle and whip up a batch at home – you’ll be amazed by the flavor. If you try it, don’t forget to leave a rating and let me know in the comments how you used it! 🥞🧇
Homemade Maple Syrup
Video
Ingredients
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 1 cup water
- 1 Tablespoon Imitation Maple Extract
Instructions
- Combine brown sugar, sugar, and water in a heavy saucepan.
- Heat over medium-high heat, stirring often, until sugars dissolve and the mixture begins to boil.
- Reduce heat to low and add imitation maple extract. Simmer for 2 to 3 more minutes, stirring constantly.
- Remove from heat and allow to cool 20 minutes or until thickened into a syrup texture.
- Pour over pancakes, waffles, or French toast.
Notes
- After you combine your brown sugar, white sugar, and water in a heavy pan, make sure that the water boils over medium heat until the sugars are dissolved.
- Then simmer and stir constantly for a couple more minutes (at least 2-3). You can use a candy thermometer to determine when it’s done simmering.
- Then allow it to cool for at least 20 minutes to thicken up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Pancake and Syrup Recipes
Try these other delicious pancake and syrup recipes for a delicious breakfast treat:
Gluten Free Pancakes
Orange Pancakes with Orange Syrup
Eggnog French Toast
Yogurt Pancakes with Syrup
This is great I never realised how easy it was to make so thank you
You’re welcome!
How do u know it has 13g sugar? I think it’s really good. Now I can eat pancakes without fructose corn syrup.
Thanks
We put all the ingredients in a nutrition calculator and it figures out all of the nutrition information based on the ingredients and serving size. Hope this helps!
Hi mine is liquidy then regular syrup after the 20min cool down I followed the recipe what could I have done wrong or is that ok considering it’s homemade???
Real maple syrup is runnier than normal pancake syrup so it sound like it came out right!
Can we replace maple extract with vanilla, or if we do that it will taste horrible. It is fine with me because I will be needing this for my French toast. Please and thank you.
I think that would be okay, it just will taste like vanilla instead of maple.
I will follow your Best Maple Syrup Recipe, but how much does it yield, and what is your “serving” size?
Thank you and Happy New Year 023
It ultimately yields about 2-3 cups. A serving size is 1/8 cup but realistically it is about 1/4-1/3 cup depending on how much syrup you prefer on your pancakes.
Mom always made our pancake syrup. This recipe appears to be how she made it. I haven’t done it yet, but will.
I’m 83 and remember how good it was.
Great syrup
This looks amazing! I have never tried making my own maple syrup. SO excited to try!
This syrup is fabulous! I had no idea how it easy it was to make my own, not to mention how much better it tastes. I won’t be buying store bought again!
How do you store this? Does it store well? Thank you
You can store this in an air-tight jar or container in your refrigerator. You will want to re-heat it before serving. Since it is made with sugars instead of corn syrup, it will crystalize a bit after cooling but re-heating it should get it back to the right consistency. Hope this helps!