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Honey Pancake Syrup

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Submitted by kman1

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey’s cloying intensity, ready in 10 minutes for the breakfast table.

YIELD

12 servings

PREP

5 min

COOK

5 min

READY

10 min

Honey straight off the spoon onto a stack of pancakes is a sticky business. It clumps, it pools, it doesn’t spread. This three-ingredient pancake syrup fixes all of that with nothing more than warm water and a hit of vanilla.

The ratio matters: two parts honey to one part water gives you a syrup that’s still rich and golden but pours and spreads like the maple syrup you’d buy at the store. More water and it gets thin; less and you’re back to honey’s stubborn drag.

Do not let it boil. Boiling honey damages the delicate floral notes that make a good honey worth using in the first place. Heat the water first, kill the heat, then stir in the honey until smooth. The residual warmth is enough to dissolve everything.

The vanilla is small but mighty. Half a teaspoon vanishes; a full teaspoon brings warmth that rounds out the sweetness and gives the syrup that homemade-not-store-bought edge.

Kitchen Tips

  • Use a raw or wildflower honey for the most floral flavor. Cheap clover honey works but tastes generic.
  • Stored in the fridge, the syrup keeps for a month. Bring back to room temp or warm gently before pouring.
  • If it crystallizes, set the jar in a bowl of warm water to liquefy. Never microwave on high, the honey scorches fast.
  • Pour into a syrup dispenser with a flip-top spout for clean, drip-free pouring.

Variations

  • Add a cinnamon stick or two whole cloves while the water heats for warm-spiced syrup.
  • Swap the vanilla for a tablespoon of bourbon for a grown-up brunch syrup.
  • Stir in a tablespoon of fresh lemon juice for honey-lemon syrup, classic on ricotta pancakes.

Ingredients

½ 118
CUP ML WATER
1 237
CUP ML HONEY
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Heat water in a saucepan over medium heat.

Add honey just before boiling.

Stir well until combined- do not boil. Remove from heat - stir in vanilla. Store in covered jar or syrup dispenser in the refrigerator. Honey can be used straight from the jar on pancakes - but this syrup pours nicely and dilutes the overwhelming sweetness of honey.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 1042 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 93g 93%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 3%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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