Chocolate Pancake Syrup (Fast & Easy)

Are you thinking about making homemade chocolate pancake syrup? If you are 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.

❤️ Reasons to Love This Recipe

• It’s easy. This is one of the easiest recipes you’ll ever make.
• It’s quick. Eight minutes or less is all it takes to have this syrup done and on the table.
• It’s simple. It uses only five simple ingredients.
• It’s a crowd pleaser. Entertaining for brunch? Your guests will love this!

🍫 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.

🥄 Equipment

ℹ️ 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

Store any unused syrup in a lidded mason jar in your fridge. It will keep in the fridge for 2 to 3 weeks. To reheat, remove the lid and heat in the microwave on high for 40 seconds to 1 minute. If it’s not heated through, stir it with a spoon and continue heating at 30 second intervals. You can also spoon the syrup into a saucepan, and reheat over medium heat, stirring often, until heated through.

Serve it with these!

More homemade syrups to make!

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📖 Recipe

Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don’t leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.