My family has been devouring lemon poppyseed pancakes for a couple of years now. My kids ate them plain and I ate them with just butter. There was something about pancake syrup that was just a little overpowering, or maybe too sweet, for the lemon poppyseed pancakes. So, I set out on a journey to find the perfect topping. Alas, this lemon maple syrup was born!
The awesome thing about this recipe is you can make it ahead of time and store it in the fridge for up to a month. Warm it in the microwave for 45 seconds and it’s ready to go!
Trust me when I say there is no better topping for pancakes than this lemon maple syrup. My daughters now want this syrup on ALL of their pancakes! My daughter even asked if I could make candies out of the syrup (but that is for another day).
I hope you take the few minutes it takes to pull this recipe together. It’s totally worth it!
Lemon Maple SyrupCourse: BreakfastDifficulty: Easy
Butter 4 Tbsp
Maple Syrup (any brand is fine) 1/2 cup
Brown Sugar 3 Tbsp
Juice of 1 lemon
- Add all ingredients to a small saucepan. Cook on medium-low heat until sugar is dissolved and mixture is smooth.
- Serve immediately or keep in an airtight container in the refrigerator for up to one month.
- This syrup is not over lemon-y. If you like more lemon flavor, add the juice of one more lemon.