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–+ servings
Thick salted brown butter cinnamon pancake syrup drizzled slowly over a warm stack of breakfast flapjacks.

Cinnamon Pancake Syrup

Rebecca Blumer
Skip the store-bought bottles for this silky, homemade cinnamon syrup. Infused with warm brown sugar and a hint of vanilla, it offers a rich, bakery-style finish that perfectly ribbons over hot pancakes or waffles.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
Course Breakfast, Sauce
Cuisine American
Servings 12 servings
Calories 68 kcal

Equipment

  • Small saucepan
  • Whisk
  • Metal spoon
  • Glass jar

Ingredients
 

  • 0.5 cup white sugar
  • 0.5 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup water

Instructions
 

Brown butter base and dry blend

  • Place a small saucepan over medium heat and melt one tablespoon of butter until it develops a golden hue and a nutty aroma.
  • Immediately stir in the white sugar, packed brown sugar, all-purpose flour, and ground cinnamon. Mix thoroughly until the dry ingredients are evenly combined without any flour pockets.

Whisk in liquids until smooth

  • Gradually pour the vanilla extract and water into the saucepan while whisking constantly. Continue until the mixture becomes creamy and smooth.

Rolling boil, thicken, then cool

  • Bring the syrup to a rolling boil. Stir frequently and scrape the bottom of the pan to ensure the sugar does not scorch.
  • Boil until the liquid reaches a glossy syrup consistency that clings to a spoon. Remove the pan from the heat.
  • Allow the syrup to cool and settle for 10 minutes. This resting period is essential for the final texture to stabilize before serving.

Notes

Spoon Coating Test: To check for perfect thickness, dip a metal spoon into the boiling liquid. If a finger swiped across the back leaves a clear path and the syrup doesn't immediately run off, it is ready.
Avoiding Crystallization: If your syrup becomes grainy, reheat it gently with a small splash of water to dissolve the sugar crystals. Avoid moving the syrup directly from a boil to the refrigerator to prevent temperature shock.
Storage Advice: Store the cooled syrup in an airtight glass jar in the refrigerator for up to 2 weeks. Glass is preferred over plastic to maintain the integrity of the cinnamon and vanilla flavors.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 68kcalCarbohydrates: 17gProtein: 0.2gFat: 0.1gSodium: 2mgPotassium: 12mgFiber: 0.1gSugar: 16gCalcium: 4mgIron: 0.1mg
Keyword Brown Sugar Syrup, Cinnamon Pancake Syrup, homemade syrup
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