This chocolate pancake syrup is rich, decadent, and pairs perfectly with your favorite pancakes, waffles, crepes, or French toast. You can easily make it on your stovetop in just a few minutes. It also makes a great dessert topping!
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Are you thinking about making homemade chocolate pancake syrup? If you’re a person who loves variety for breakfast, then you may want to try your hand at making your own homemade pancake syrups. While maple syrup is always great, there is something special about trying something a little different that pairs perfectly with whatever pancake or waffle is sitting on your plate that morning.
This syrup would work well with these banana chocolate chip pancakes, chocolate chip waffles, chocolate protein pancakes, or this deep fried French toast.
What You’ll Love About This Recipe
Ingredients
- Brown sugar. Light or dark is fine. Dark will give your syrup a richer flavor. For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
- Cocoa powder. Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
- Vanilla extract.
- Water.
- Salted butter. Used to thicken the syrup and add flavor. If using unsalted butter, add ¼ teaspoon of salt to this recipe. For a dairy free version, substitute 3 tablespoons flour for the butter and stir it in at the beginning with all other ingredients.
See recipe card for quantities.
Instructions
Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.
Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.
Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.
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Substitutions
- Sugar Free – For a sugar free version, we recommend using Swerve brown sugar substitute. You can swap it 1:1 for the brown sugar in this recipe.
- Dairy Free – Butter is used as a thickener. You can instead use 3 tablespoons of flour to thicken the syrup. Stir it in at the beginning with all of the other ingredients. Don’t wait until the end.
Storage
Storing in the Refrigerator
- Cool First. Allow the syrup to cool to room temperature before storing it. This prevents condensation from forming inside the container, which could water down the syrup.
- Storage Container. Transfer the cooled syrup to an airtight container, such as a glass jar or plastic bottle with a tight-fitting lid.
- Duration. Store the syrup in the refrigerator for up to 2 weeks. The cold temperature will help preserve the freshness and flavor.
- Reheating. When ready to use, reheat the syrup in the microwave or on the stovetop. If reheating in the microwave, heat in 15-20 second intervals, stirring in between until warmed through. If using the stovetop, warm the syrup over low heat, stirring occasionally.
Freezing for Longer Storage
- Cool First. Allow the syrup to cool to room temperature before freezing it.
- Freezer-Safe Container. Pour the syrup into a freezer-safe container, leaving some space at the top to allow for expansion.
- Duration. Freeze the syrup for up to 3 months. Label the container with the date so you know how long it’s been stored.
- Thawing. To use, thaw the syrup in the refrigerator overnight. Reheat as needed on the stovetop or in the microwave.
Tips for Best Results
- Stir Before Serving. After storing, the syrup may thicken slightly. Stir well before serving to restore its smooth consistency.
- Avoid Contamination. Always use a clean spoon or utensil when serving the syrup to prevent introducing bacteria, which could reduce its shelf life.
Tips
- Use High-Quality Cocoa Powder. Choose Dutch-processed cocoa powder for the best flavor. It’s smoother and less acidic than natural cocoa powder, which gives the syrup a rich, deep chocolate taste.
- Adjust Sweetness to Taste. The syrup’s sweetness can be adjusted by varying the amount of brown sugar. If you prefer a less sweet syrup, start with ¾ cup of brown sugar and taste as you go.
- Choose the Right Butter. Using salted butter adds a subtle savory note that balances the sweetness and enhances the chocolate flavor. If you use unsalted butter, don’t forget to add a pinch of salt.
- Watch the Consistency. Cook the syrup just until it begins to thicken and boils. Boiling for too long can cause it to become too thick as it cools. If it does thicken too much, you can thin it out by stirring in a little warm water.
- Flavor Boosters. For an extra layer of flavor, try adding a pinch of cinnamon or a few drops of espresso powder to the syrup. These additions enhance the chocolate flavor without overpowering it.
- Stir Constantly. Stirring constantly while cooking ensures that the sugar and cocoa powder dissolve evenly and prevents the syrup from scorching on the bottom of the pan.
- Serve Warm for Best Results. Warm syrup has the best consistency for pouring over pancakes or waffles. Reheat it gently on the stovetop or in the microwave before serving to restore its velvety texture.
- Don’t Skip the Vanilla. Vanilla extract adds depth and rounds out the flavors of the syrup. Make sure to use pure vanilla extract for the best results.
- Experiment with Other Flavors. You can infuse the syrup with other flavors, such as a dash of peppermint extract for a festive touch or a splash of orange zest for a citrusy twist.
- Double the Recipe for More Fun. If you’re serving a crowd or want extra syrup to enjoy throughout the week, consider doubling the recipe. The syrup stores well in the refrigerator, so you’ll always have some on hand.
Related Recipes
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More homemade syrups to make!
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Chocolate Pancake Syrup Recipe
This chocolate pancake syrup is rich, decadent, and pairs perfectly with your favorite pancakes, waffles, crepes, or French toast. You can easily make it on your stovetop in just a few minutes. It also makes a great dessert topping!
Print Recipe Save Rate
Ingredients
- 1 cup brown sugar Light or dark is fine. Dark will give your syrup a richer flavor.
- ¼ cup cocoa powder Use Dutch processed for the best results. The Dutch process removes some of the bitterness inherent in cocoa powder.
- 1 teaspoon vanilla extract
- ⅓ cup water
- 2 tablespoons salted butter If using unsalted butter, add ¼ teaspoon of salt to this recipe.
Instructions
- Add brown sugar, cocoa powder, vanilla extract, and water to a small saucepan over medium heat. Stir to combine.1 cup brown sugar, ¼ cup cocoa powder, 1 teaspoon vanilla extract, ⅓ cup water
- Cook, stirring constantly, until mixture thickens and boils. Boil and continue stirring for 1 minute.
- Remove from heat and stir in butter. Serve warm over your favorite pancakes, waffles, crepes, or French toast.2 tablespoons salted butter
Nutrition
Calories: 97kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 59IU | Calcium: 19mg | Iron: 0.2mg
Servings: 12 servings
Calories: 97kcal
How could I make this result in a more “milk chocolate” syrup? No one here cares for darker chocolate flavors. And I do so want to make this recipe!
Hi Cynthia, I haven’t tested this suggestion with this recipe, but you could try replacing the water with milk to get a more milk chocolate flavor. After adding the brown sugar, cocoa powder, vanilla extract, and milk to a saucepan, bring that mixture to a gentle boil over medium heat, then lower the heat to a simmer and stir frequently. Since the mixture has milk, you don’t want to boil it continuously. A gentle simmer should be good. The cook time remains the same – about 1 minute to thicken it or until it reaches a consistency you like.
I hope this helps! Please give this a try and let us know how it went.
Sandra