Homemade Vanilla Coffee Syrup (or Pancake Syrup)

Skip the store bought coffee syrup and make your own at home! Our Homemade Vanilla Coffee Syrup is easy to make with only 4 ingredients. This also works great as a homemade pancake syrup when you add maple extract!

Makes about 3/4 cup syrup (3/4 cup = 12 Tablespoons)

Gluten free, vegan; Free of: eggs, tree nuts, peanuts, soy, sesame, coconut

Course Condiments, Sauces, & Spreads

Cuisine American

Keyword homemade coffee syrup, homemade pancake syrup, pancake syrup, vanilla coffee syrup

Prep Time 1

Cook Time 15

Cooling time 10

Total Time 26

Servings servings

Calories 71kcal

Author Sarah Jane Parker

Ingredients

1 cup sugar (we use Zulka unbleached cane sugar)
½ cup water
¼ teaspoon cream of tartar
2 Tablespoons vanilla extract (if you're making pancake syrup, only use 1/4 to 1/2 teaspoon of extract)
Bottle or jar

Instructions

Put the sugar, water, and cream of tartar in a small heavy bottom sauce pan.
Heat over medium heat until it begins to boil, stirring occasionally.
Reduce the heat to medium/low heat and simmer for 10 minutes, stirring occasionally.
Remove from the heat and stir in the vanilla extract.
Allow to cool and pour into a jar. Store in the fridge for up to 4 weeks.
Our syrup is naturally thicker than Torani syrups and you'll need less of it for your coffee or tea, just about 1 Tablespoon for a cup of coffee (or less if you want less sugar).
Adding cream of tartar and simmering for 10 minutes both help to reduce sugar crystallization in the syrup, but you'll still probably notice some sugar crystals forming in this syrup at the bottom of your jar or on the sides after it's been stored for a few days. This is natural and it's still fine to use the syrup if it has sugar crystals in it.

Notes

For pancake syrup, follow the same recipe and instructions, just use 1/4 to 1/2 teaspoon of maple extract (or a combo of maple and vanilla)

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