Mrs. Butterworth’s syrup has always been my favorite pancake syrup. Yes, it is more expensive, and yes it is different than real maple syrup, but if given a choice Mrs. Butterworth’s is what I will choose.
It is rich and thick and buttery and oh so very good.
If you know me though you know I love making at home versions of my favorite foods, so I was thrilled to figure out a homemade version of my favorite pancake syrup. Yes, I came up with a homemade version of Mrs. Butterworth’s.
Now, I will admit that it is not exactly the same thing, but it is very close. In fact, I may like this one a little better. It really is that good.
My whole family loves it. It is rich and creamy and just what pancake syrup should be.
And it is so easy to make at home! I love making up a batch of this to keep in the fridge for our weekly pancake day.
Since this has butter in it, I skip the butter on my pancakes when I use this, but some in my family are known to still use more butter.
- 1 cup real maple syrup
- 1/2 cup butter
- In a saucepan combine butter and maple syrup until it just comes to a boil. Whisk continually while it is heating. Once it comes to a low boil remove from heat and continue whisking until it is well combined.
- Serve over pancakes or waffles.
- Leftover syrup can be refrigerated, but it will thicken and separate some. To serve again, just reheat and stir well. I have kept this in my fridge for 2 weeks and it has worked just fine.
Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 77mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 0g
Nutritional values are approximate and aren't always accurate.