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What if I told you that you could make your own maple syrup at home? And that it would be way better than the store-bought stuff, and you could use it on pancakes or waffles in minutes?
I know what you’re thinking: “This sounds too good to be true!” But hear me out.
Best Maple Syrup Recipe
Making your own homemade maple syrup is SO easy and it tastes WAY better than what you’ll find in the store. And we’re going to show you how to do it—no special equipment required! All you need is four ingredients, a pot, and a little time. I love this homemade maple syrup recipe because it’s quick, easy to make, and tastes amazing. Unlike store-bought syrup, this recipe has no high fructose corn syrup or any other weird random ingredients. No need to collect sap or search for maple sap. This recipe has low sugar content and a natural sweetness that tastes so yummy.
So what are you waiting for? Get out there and make some deliciousness!
Try this tasty homemade syrup recipe over 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!
Pure Maple Syrup vs. Imitation Maple Extract
Pure maple syrup is simply made from sap from a sugar maple tree. It is one ingredient that is boiled down into a syrup consistency. The boiling sap evaporates as the water boils in a pot on the stove, filtering the honey like consistency. It is difficult to produce large amounts, which is why pure maple it is so expensive. For example, it takes ten gallons of sap to produce just four cups of maple syrup! Maple “extract” isn’t made like, say, vanilla extract. People don’t usually infuse the bark of a maple tree in alcohol to get the maple flavor. Instead, it is common to use fenugreek seeds as the maple flavoring agent.
What are Fenugreek Seeds?
Fenugreek seeds are in no way related to maple trees, but when combined with alcohol, it smells very similar to pure maple. Fenugreek seeds are a natural flavoring and actually has some great health benefits. It isn’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 with 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.
What’s In Our Homemade Maple Syrup?
This easy recipe only has 4 ingredients and you probably have most of them on hand right now. It is made with sugar, brown sugar, water, and imitation maple extract… that’s it. As mentioned above, there is no high fructose corn syrup, which is why I love this recipe so much. You know exactly what it going into it. Using a darker brown sugar will add more depth to the color and flavor instead of a lighter brown sugar. As your water boils down the color will get darker too.
Maple Extract Substitutions
If you don’t have maple extract on hand, you can try using 1 Tablespoon of butter and ½ tablespoon of vanilla extract as a substitute. The flavor won’t be exactly the same as maple, but it will still taste great over pancakes and waffles. You can also try using rum extract, butter extract, walnut or almond extract. If you want to go for something different, you can try any of the syrup recipes below.
How to tell if the Maple Syrup is Done
After you combine your brown sugar, white sugar and water into 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. You’ll want it roughly between 200-400 degrees. Then allow it to cool for at least 20 minutes to thicken up.
READ NEXT: 33+ Super Easy Breakfast Ideas
More Homemade Syrup Recipes
Here are some more of our very favorite syrup recipes. You can easily mix and match any of these syrups with the breakfast dishes they are associated with. Store them in jars at room temperature.
How To Make Maple Syrup
Homemade Maple Syrup
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup water
- 1 Tablespoon Imitation Maple Extract
- Combine brown sugar, sugar, and water in a heavy saucepan.
- Heat over meadium-high heat, stirring often, until sugars dissolve and mixture begins to boil.
- Reduce heat to low and add imitation maple extract. Simmer for 2-3 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.
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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.
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!