Maple Pancake Syrup (Low-Carb)

Total Time
Prep 10 mins
Cook 2 mins

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

Ingredients Nutrition


  1. In small bowl, mix cornstarch and 1/4 cup of water.
  2. Stir to dissolve cornstarch and make a slurry.
  3. In saucepan over medium-high heat, add all remaining ingredients.
  4. Bring to boil.
  5. Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
  6. Boil 30 seconds.
  7. Remove from heat.
  8. Cool.
  9. Bottle and refrigerate.
  10. NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
  11. Remember that it thickens more as it cools, so don't over-thicken.


Most Helpful

You can use Arrow Root in place of cornstarch to make it low carb. People need to relax about the cornstarch being in it. If you are a low carb fan like myself -- you would have know about the substitution. It looks like a great recipe and I will come back to comment on it when I make it.

Smilyn September 20, 2007

This recipe easy to make, and taste very good. My family really rave about this.

Kristine Thompson December 31, 2003

I agree with the comment above. I am a canner and I actually have used the Clear Jel, which by the way, is what is actually used to make any syrup that is not real actual maple syrup. I bought it on Amazon and you can get it in small amounts there.Worth every penny and it's not expensive. But most of all....nutrition label say no carbs!

FromWAtoCA February 18, 2014

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