Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Better Than Mrs. Butterworth’s Pancake Syrup

September 11, 2013

Better Than Mrs. Butterworth's Pancake Syrup recipe can be made in 3 minutes with 3 ingredients and you can have thick, rich and delicious syrup at a fraction of the cost.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Better Than Mrs. Butterworth's Pancake Syrup is a perfectly delightful rich and thick syrup that takes it time dripping down the tower of pancakes. Kids say it tastes even better than Mrs. Butterworth's and we could not agree more.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Have you ever whipped up a grand slam breakfast with all the fixings (eggs, pancakes, bacon, etc) and then realized you are completely out of pancake syrup? Who the heck wants to run out in their pajamas on a weekend morning while the rest of your breakfast is getting cold. Better Than Mrs. Butterworth's Pancake Syrup recipe has got you covered!

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

We have the perfect solution! You probably have these 3 ingredients in your pantry now… brown sugar, vanilla and water. Go ahead and check, we will wait for you. If you have those 3 little ingredients and 3 minutes of time you too can make thick and rich Better Than Mrs. Butterworth’s Pancake Syrup right now. There is absolutely no need to be running to the stores in your PJ’s as life is way too busy for that nonsense.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

You are going to love this Better than Mrs. Butterworth’s Pancake Syrup as it is so thick and rich, gluten-free and vegan.  You may use either light brown sugar or dark brown sugar. We prefer the dark brown sugar as it has a robust complex flavor and is higher in molasses content than light brown sugar. Molasses contains vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. We also made a batch with light brown sugar and the syrup is lighter in color. The sun came out in full force for the first time as for all the other shots it was raining outside so it looks a lot lighter.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Another reason why you are going to prefer to make your own homemade Better than Mrs. Butterworths Pancake Syrup recipe is to avoid the added ingredients in the store-bought version. Here is the list of ingredients on the back of Mrs. Butterworth's syrup; High fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, natural and artificial flavors. What exactly is sodium hexametaphosphate and why would we want this in our pancake syrup?!?

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

However, sweets are sweets! If you are diabetic or are sticking to a low carb diet, we are sorry but this recipe is just not for you. If you are trying to go low carb be sure to check out our recipe for Sesame Low Carb Bread a delicious and fun idea for breakfast, lunch and everything in between.

Here are some helpful pointers for making this Better than Mrs. Butterworths Pancake Syrup super delicious…

  1. You do not need a candy thermometer to make this recipe but you cannot be distracted and forget about the 3-minute time simmer very gentle boil time limit or you will end up with a delicious molasses hard candy instead of syrup.
  2.  You are looking for a medium simmer with some bubbles for 3 minutes, not a full hard boil. (If you have an electric burner this may require you to pull your pan slightly off the burner to get the right heat)
  3. If you use a candy thermometer, do not let the temperature get above 200 F (93 C) degrees during the 3 minutes. Cooking below this temperature, there is still a lot of liquid so you will have a syrup instead of hard candy.  To confirm you are doing it right, if you do not have a candy thermometer, drop a little of this syrup into cold water to cool, it should form a liquid thread that will not ball up.
  4. If your temperature is going up too high, just pull off the burner for a couple of seconds to bring the temperature back down and then adjust your heat.
  5. You can use either light brown sugar or dark brown sugar but we love the flavor of the dark brown, extra rich and delicious.
  6. As this recipe does not have any corn syrup or preservatives you will need to reheat to use if you let it cool and you can do this for about 20-30 seconds in the microwave. When this recipe for Better Than Mrs. Butterworth's Pancake Syrup cools, the sugar will crystalize.
  7. If you do not want to worry about having to reheat your syrup to use each time, then stir in 1 tablespoon of corn syrup after cooking your syrup.
  8. If you love an extra buttery taste, you can feel free to add a dollop of butter after you pull the syrup off the heat to melt.
  9. You can keep your leftover syrup in the refrigerator for up to a month in a sealed container. Remember it will crystallize so you will have to reheat before use.

Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

All you need is about 3 minutes and 3 ingredients and you can have thick, rich and delicious syrup without a trip up to the local store in your PJ's.

If you are looking for some other delicious pancakes to fuel your day be sure to try our Gluten-Free Cardamom Pancakes , Gluten-Free Thai Shrimp Pancakes , or our Tofu Veggie Pancakes 

WHAT’s FOR DINNER?

NEVER MISS A RECIPE

  • We hate SPAM and promise to keep your email address safe.

ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...
Better Than Mrs. Butterworth's Pancake Syrup / https://www.hwcmagazine.com

Better Than Mrs. Butterworth’s Pancake Syrup

By HWC Magazine  , , , , , ,

September 11, 2013

Better Than Mrs. Butterworth's Pancake Syrup recipe can be made in 3 minutes with 3 ingredients and you can have thick, rich and delicious syrup at a fraction of the cost.

  • Cook: 5 mins
  • Yields: 3/4 cup

Ingredients

Brown sugar - 1 cup (packed firmly) - we used dark brown sugar but you can also use light brown sugar

water - 1/3 cup

vanilla - 1 teaspoon

Directions

1Mix brown sugar, water and vanilla in saucepan and bring to a very gentle boil for 3 minutes. Do not cover and stir frequently. The goal you need to be looking for the thread stage when boiling the brown sugar so do not allow the temperature to go above 200 degrees F. (93 degrees Celsius).

2HELPFUL HINTS: You do not need a candy thermometer to make this recipe but you cannot be distracted and forget about the 3-minute time simmer very gentle boil time limit or you will end up with a delicious molasses hard candy instead of syrup.

3You are looking for a medium simmer with some bubbles for 3 minutes, not a full hard boil. (If you have an electric burner this may require you to pull your pan slightly off the burner to get the right heat)

4If you use a candy thermometer, do not let the temperature get above 200 F (93 C) degrees during the 3 minutes. Cooking below the 200 F (93 C) degrees temperature, there is still a lot of liquid so you will have a syrup instead of hard candy. To confirm you are doing it right, if you do not have a candy thermometer, drop a little of this syrup into cold water to cool, it should form a liquid thread that will not ball up.

5If your temperature is going up too high, just pull off the burner for a couple of seconds to bring the temperature back down and then adjust your heat.

6Remove your syrup from burner and allow to cool. The syrup will thicken upon cooling. Do not allow the syrup to boil vigorously or leave on longer or your will have hard candy. If after 10 minutes of cooling your syrup is still not thick enough, then reboil for another 30 seconds to a minute. (If you want a buttery syrup, you can add a dab of butter after your remove your syrup from the heat and stir)

7Serve your Better than Mrs. Butterworth’s Pancake Syrup immediately over pancakes, icecream or other desserts.

8Your Better Than Mrs. Butterworth's Pancake Syrup with crystallize when it cools and it does not have any corn syrup. You will need to reheat any leftovers in the microwave for about 20-30 seconds or until the crystals dissolve before use.

9If you do not want to worry about having to reheat your syrup to use each time, then stir in 1 tablespoon of corn syrup after cooking your syrup.

10If you love an extra buttery taste, you can feel free to add a dollop of butter after you pull the syrup off the heat to melt.

11You can keep your leftover syrup in the refrigerator for up to a month in a sealed container. Remember it will crystallize so you will have to reheat before use.

00:00
  • That syrup sounds great–I like the idea of making your own!

  • Nothing beats soft and fluffy pancakes for a Saturday brunch! The homemade syrup sounds absolutely delicious! Thanks for sharing!

  • Chocolate chip pancakes are my FAVORITE 😀 I would love to make some with this syrup – delish!!

  • kitchenriffs

    This syrup certainly sounds better than Mrs. Butterworth’s! Very clever of you! Great sounding breakfast, too. Also very clever of you with the chocolate “chips.” 😉 Good stuff – thanks.

  • What an easy to make syrup! Home made is always better than the ones outside.

  • I just love it when you have to experiment, and what comes out is something better than expected!! Really nice job, and boy do those pancakes look amazing!!

  • Homemade syrup! Yummy!

  • Lovely pancake………Really tempting………..
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

  • Well done!
    It looks like your improvising has been very well received by the hungry teenagers 🙂 The syrup looks so lush!

  • Buona notte, BAM! Aren”t you the creative one, making your own pancake syrup? No need to try to convince me of the evils of many syrups. Even though it costs more, I buy only 100% maple syrup now, but I realize that may not be available in your neck of the woods. I say if this syrup passes the teenager test, tell Mrs. Butterworth her services are no longer needed and stick with your own recipe, Mrs. BAM’s. 🙂
    Have a great week!

  • There’s nothing more satisfying is there than reading the back of a bottle and the long list of ingredients and then just making up your own recipe – and it’s better. Who would have thought just 3 ingredients hey?

  • Anne ~ Uni Homemaker

    I had no idea how simple it is to make pancake syrup. This looks amazing Bobbi!

  • You are amazing! I love that you let nothing deter you from the perfect grand slam breakfast. The syrup and pancake stack look yummy!

  • Your boys are so lucky, place the meal order and it will be filled. Wonderful that your experiment netted you 2 new creations – a delicious molasses hard candy and pancake syrup.

  • No chocolate chips in Hong Kong? What the heck? I don’t think I would have been able to walk away from your table after a breakfast like that, but then again, I’m not a teenage boy. But you are incredibly creative coming up with your own syrup – I don’t think the thought would have crossed my mind thinking that I’d need a maple tree with a bucket to make it. I can’t imagine you not having sodium hexametaphosphate on hand though.

    • Bams Kitchen

      I know isn’t that crazy, no chocolate chips. They had some at A and M but have been sold out for some time. I guess I will have to wait for that slow shrimp boat to come across the China sea for a restock on the basics. I remember that some of the items that I used to be able to pick up at the local gas station, in the US, are not available in HK or are considered a rare specialty item. LOL

  • That list of ingredients on the label of that bottle is the very reason I started making my own syrup. The kids don’t care for maple so I and no choice really. It is better than bottled stuff, I make mine with organic sugar and vanilla and it comes put perfect just like yours. Hershey’s chocolate syrup is next to be replaced.
    So, here’s the question, will you be making your own from now on out?

    Nazneen

    • Bams Kitchen

      Hello Nanzeen, organic brown sugar sounds lovely. It is difficult to find many of these specialty items in HK but will continue on with my search. I agree that making items from scratch is the best way to go and I don’t think there is any turning back now.

  • Oh my! I am drooling at this gooey and thick pancake syrup! So cool that these are just three ingredients to make this! I wish I am one of your boys! HAHA!

  • This is so perfect, Bam! I love the fact that you have excluded all those unneeded chemicals and preservatives. Those pictures are mouth watering!

  • I used to LOVE Mrs. Butterworth when I was a child. So you know this will be tried and tested and eaten in my house lol.

  • I cannot wait to try this! Btw, I’ve made my own molassas hard candy in an attempt to make caramel sauce!

    • Bams Kitchen

      I am so glad to hear that I am not the only one. I bet your caramel candies were delicious!

  • I would rather have your syrup any day 🙂

  • I laughed while reading your post Bobbi! I’m sure the caramel candies are delicious and I would die to have some of your pancake syrup!

  • I don’t know why I never thought of making my own syrup, Bobbi, but it’s such an easy thing! We make our own simple syrup all the time for various uses and of course you could do it for pancakes…I just never thought about it. Thanks for such a great and easy tip! 🙂

  • Hahaha.. glad to see someone else has a few cooking catastrophes whilst running around helping kids, etc. I bet that candy would have tasted great though? Love your recipe, the whole idea of making your own syrup isn’t something I would have even thought of. It must have tasted heavenly on those pancakes.. I’ve said it before.. lucky, lucky boys!!

  • Hi Bam – we’ve all been there… sugar disasters! For what it’s worth, I think you need to be looking for the “thread stage” when boiling the sugar, so not allowing it to go above around 111 degrees Celsius – great idea to make your own though, looks lovely!

    • Bams Kitchen

      Hi there Charles, you must have one of those fancy thermometers. I really do need to purchase one as making syrup would have been that much easier. I don’t have little tiny toddlers running away with all of the baking supplies…but somehow it has gone missing amongst all of our international moves. I will add your suggestion on temperature not to go over 111 degrees C. Thanks Charles

  • Nice syrup bams, actually i’m quite trauma with handling syrup
    it’s gonna hurt you badly for it’s high temperature, in my case my finger nails,
    i guess i’m sticking for the store brought…hehehe
    unfortunately, everything with ‘no preservatives and organic’ gonna hurt your wallet badly too…
    lucky you my friend!

  • Maureen

    I like the idea of homemade syrup rather than the storebought full of chemicals kind. It looks good!

  • I have had mornings like that! You handled it well and hit a grand slam 🙂

  • They look delish! i love it with lots of honey

  • I love that this luscious syrup only needs 3 ingredients! It looks wonderful on top of a big stack of pancakes!

  • Jo

    MMMmmm…yes. 3 ingredients, nothing nasty. Healthy and delicious!! Thanks Bobbi!! xo

  • Never thought of making my own pancake syrup but love the idea. Putting on my list.

  • This is a great idea when you run out of maple syrup, definitely will keep this in mind I might not need maple syrup after all.

  • Very interesting – We live in maple country, so I’ve never used anything but maple syrup before!

  • This looks like a good alternative to pancake syrup and also a great back-up if there is no maple syrup in the house 🙂 Thanks for sharing!

  • yum. i love a good pancake with syrup and its best to make your very own rather than to use those scary store bought stuff! I also love having pure maple syrup on my pancakes. A pure bliss!

  • mjskit

    Oh yea – I could top some pancakes with this syrup!

  • Chocolate chip pancakes was a favorite of mine as a kid, second to banana! Yes, your syrup looks way better than Mrs. Buttersworth’s!

  • Wow, what a cool title! A good pancake certainly needs a yummy syrup, doesn’t it? Another nice sharing, Bam!

  • OK now I want pancakes..WITH this syrup!!!

  • So much healthier than the store bought stuff! I’m definitely going to try this. The kids will love it!!

  • I have always done pancakes with maple syrup. Honey and golden syrup just don’t do it, even though delicious! But this one sounds like it could knock maple syrup off its pedestal 🙂 Yum!

  • I have to make my own pancake syrup here, and I bring the tiny maple flavor extracts from the US. And though I never quite get the exact flavor, it’s pretty similar. But I never made the syrup with brown sugar. What a perfect, awesome idea! Pinning it!

  • What a terrific mom you are to have cooked such a delicious breakfast….especially when you had to improvise. The “better than Mrs. Butterworth’s” had to make you very happy.

  • The pictures are stunning, so is the syrup!
    I can nearly smell it”s sweet aroma by just looking at the pictures 🙂
    Great post!

  • It seems natural that brown sugar syrup would taste better than corn syrup, but kudos to you for figuring it out. Lucky kids! 🙂

  • Yummy this looks delicious! Love it that you made your own syrup!

  • Homemade syrup! Nice. We’ve been so busy these past weeks even on weekends that we rarely had time to make pancakes and waffles. I need to make my own syrup next time I make pancakes. I bet this syrup is so delicious and addicting…

  • Count me in for breakfast round at yours! PLEASE 🙂

  • I don’t know Mrs Butterworth but you might have to take her name, Bam ! I love the fact that with just three ingredients you get better tasting syrup than one that has stuff in it you have to look up to find out what it is. (And great idea on the chocolate chip pancakes !)

  • I love how your sons challenge you and how you find solutions. 🙂

  • Cindy

    I just made this for my family. We used it on French toast. Everybody loved it!!!!!

  • kim h

    I like a buttery syrup. Could you use butter flavor like you use for cakes instead of vanilla?

    • Bams Kitchen

      Sure feel free to add butter to the recipe. After you take the syrup off the burner, add two teaspoons of butter and stir until melted. Thanks for stopping by. Take Care, BAM

  • Angela

    Thanks for the idea, I’m going to try it. Does it store well?

    • Bams Kitchen

      Hello Angela, I know you are going to laugh at this but I have teenage boys and I have never had lots left over. However, once we did have a little left over and I stored it in the refrigerator for over a week and then just needed to bring it back up to temperature. (As I stored it in the refrigerator a couple of sugar crystals formed on top and once it was heated up just to a luke warm temperature, it was a nice delicious thick rich syrup again.)

  • Shannah

    Hello,, Is it possible to double or triple your pancake syrup? Is it alright to put it in the fridge? I used to make it 30 yrs. ago but could never get it to the consistency. 🙁 Now, I will be forced to buy a thermometer. Please, reply to: [email protected]. Thank you. Shannah

    • Bams Kitchen

      Hello Shannah, thanks for your questions. I will reply both here and at your e-mail as other readers may have the same questions. You can certainly double or triple the recipe. I also stored mine in the refrigerator (for up to one week….I have hungry teenager boys and nothing seems to last very long). However after you refrigerate the syrup, sometimes little sugar crystals can form on top of your syrup but once you heat it back up to luke warm temperature it becomes a thick and rich syrup consistency again. (sometimes you can add a couple tablespoons of corn syrup to the mixture to prevent this) I needed a candy thermometer to get the syrup to the thread stage when boiling the sugar, so do not allow the temperature to go above 111 degrees Celsius” Have a super weekend!

      • Shannah

        Bam, Thank you so much for my quick reply on the maple syrup. 🙂 Shannah

        • Bams Kitchen

          You are most welcome. Wishing you a super weekend Shannah.

  • [email protected] is How I Cook

    My mother used to make this. We always wished we were out of syrup just so we could have it!

    • That is so cool Abbe! We think that this syrup is richer than anything at the market too.

  • Katerina

    OMG, I am just drooling in front of the screen!!!!

    • LOL… So glad you like the updated photos. This is an oldie but goodie recipe we make all of the time.

  • What a great idea to make your own syrup.

Simple Share Buttons