Walden Farms Pancake Syrup Recipe
Craving that classic pancake syrup experience without the guilt? This homemade Walden Farms-inspired pancake syrup recipe delivers rich, smooth, zero-sugar sweetness perfect for pancakes, waffles, ice cream, and more. Easy to make with simple ingredients, it's a game-changer for healthy and delicious breakfasts and desserts. Get ready to drizzle generously!
Equipment
- 1 Medium Saucepan 2-quart saucepan
- 1 Whisk For smooth mixing
- 1 Measuring Cups and Spoons For accurate measurements
- 1 Airtight container or jar For storing syrup
Ingredients
- 2 cups Water
- 1 cup Erythritol or Xylitol
- 1/4 cup Brown sugar substitute like Lakanto or Swerve Brown
- 2 tablespoons Cornstarch or Xanthan gum for thickening
- 1 teaspoon Maple extract
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/4 teaspoon Butter extract (optional) for richer flavor
Instructions
- In a medium saucepan, whisk together the water, erythritol (or xylitol), brown sugar substitute, cornstarch (or xanthan gum), maple extract, vanilla extract, and salt. Ensure there are no lumps of cornstarch or sugar substitute.
- Place the saucepan over medium heat. Stir continuously with a whisk as the mixture heats up. Do not boil rapidly.
- Once the mixture begins to gently simmer and slightly thicken (this should take about 5-7 minutes), reduce the heat to low. Continue to simmer, stirring occasionally, for another 5-10 minutes, or until the syrup reaches your desired consistency. It will thicken further as it cools.
- To check the consistency, spoon a small amount of syrup onto a cool plate. Let it sit for a minute. It should thicken slightly as it cools. If it’s still too thin for your liking, simmer for a few more minutes. If it becomes too thick, you can add a tablespoon of water at a time to thin it out.
- Remove the saucepan from the heat and let the syrup cool completely. It will thicken further as it cools. Once cooled, pour the syrup into an airtight container or jar. Store in the refrigerator.
Notes
Adjust sweetness to your preference by adding more sweetener. For a thicker syrup, increase cornstarch or xanthan gum slightly. Store in the refrigerator for up to 2-3 weeks.