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Peanut Butter Breakfast Syrup

Peanut Butter Breakfast Syrup

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
taralofley

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 19.8g
  • 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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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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
4

Sarah Jo

9/21/2013

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
2

KyLee

12/4/2013

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.

f8hopeLove
2

f8hopeLove

11/26/2013

This is delicious. I only had whole milk and it did thicken it for me. It was more like a caramel consistency. It was still delicious.

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