Peanut Butter Breakfast Syrup

Peanut Butter Breakfast Syrup

10 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
taralofley
Recipe by  taralofley

“My daughters wanted peanut butter syrup on their waffles, so I made this up. It's delicious! Stores in the refrigerator for a really long time. Serve over pancakes with sliced bananas. Try coconut extract in place of vanilla for added flavor.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

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Reviews (10)

Rate This Recipe
Sarah Jo
4

Sarah Jo

I used evaporated milk in this recipe, plain ol' Jif (I don't keep natural peanut butter on hand) and folded in a half cup of chopped salted peanuts. I did not try this myself but my kids told me it's fantastic. Especially over homemade whole wheat waffles. ;)

KyLee
1

KyLee

I gave this four stars because it is easy to make and delicious. The end result is a beautiful peanut flavored syrup that your kids and peanut lovers will enjoy. I used brown sugar instead of white sugar because it is my favorite.

qwertyuiopbaker
1

qwertyuiopbaker

It was great! It works with 1 and 2% milk too!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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