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Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.
While you can absolutely make a delicious peanut butter maple syrup with just two ingredients (2 parts maple syrup to 1 part creamy peanut butter) – and I do this quite often, there’s something fun about making it a little more special.
I’ve taken my Grandmother’s waffle sauce and added peanut butter to create a creamy, rich, smooth syrup that’s certain to make every peanut butter lover’s breakfast dreams come true.
While delicious on pancakes, try drizzling some of this syrup over a bowl of diced apples and bananas with chopped peanuts and mini chocolate chips. It is quite the treat at snack time.
Or next time you are enjoying a scoop of ice cream before bedtime, top it with a bit of leftover peanut butter pancake syrup. You won’t regret it.
Peanut Butter Syrup Recipe
You can whip up this syrup recipe in less than 5 minutes. Start by thoroughly whisking the flour and sugar together before adding the milk. If you have the flour and sugar lump free it should keep your syrup lump free as you add the milk.
Heat over low to medium heat until the sauce has thickened and gently bubbled. Avoid a hard rolling boil. Just a low simmer is all that it needed. Keep whisking. Add your peanut butter and keep whisking it on the heat until it is smoothly combined.
After removing from the heat add your vanilla and butter. Stir until combined. Serve warm over a stack of fluffy pancakes. Our favorite though is poured over Chocolate Pancakes.
How to Make Peanut Butter Syrup
You’ll need the following ingredients to make this recipe:
Ingredients
- flour
- sugar
- milk
- creamy peanut butter
- vanilla extract
- butter
Homemade Pancake Syrup
Have you ever been mid-pancake making and panicked because you were out of maple syrup? Trust me, it happens to the best of us! Which is why I love having options that I can whip up in no time.
Brown sugar and butter simmer together and create a caramel toffee flavored homemade syrup like nothing you’ve ever tasted.
Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel sauce. However, it isn’t nearly as sweet as a traditional caramel sauce and it’s heaven poured over a stack of hot pancakes.
Sweet Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother always served this sauce over crepes and her German Pancakes.
Peanut Butter Syrup
Ingredients
- 2 tablespoons all-purpose flour*
- ¾ cup sugar
- 1½ cups milk
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons butter
*Gluten Free Alternative
- ¼ cup brown rice flour
Instructions
- In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
- Continue cooking until the sauce begins to bubble and has thickened, about 3 minutes. Add the peanut butter and whisk to melt.
- Remove the pan from the heat, add the vanilla and stir to combine. Add butter and stir to melt. Pour the warm sauce over hot waffles or pancakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use splenda for the sugar in this recipe?
I have not tried that, Sharon.
How long could I store this in my fridge? It sounds delicious but I’d need it to keep for a couple weeks at least.
It should be fine for at least a week, Gisele, if not longer. Ours doesn’t typically last longer than that. If in doubt, I’d portion it into smaller containers and freeze until needed. You can thaw it in the fridge overnight, then stir and reheat.
How can this be stored? I would like to take it with me on our beach vacation.
Hello, Destinee! Just an airtight container should work well. Enjoy your trip to the beach!
I am obsessed with the peanut butter syrup. Quite the pancake game changer. Thank you for sharing that recipe.
You are welcome, Sarah. Enjoy the syrup!
Looks great. Neat idea! Also LOVE the snacking idea you included.
I have 2 1/2 questions.
1- is this JIF or Natural PB? Hard to tell, especially because it’s runny anyway.
2- how long should this be stored? (or could it be frozen and warmed again on the stove?)
Thanks a ton- I have so many of your recipes on my PlantoEat page!
I use JIF for most of my recipes and I keep the syrup in the refrigerator. I am guessing it would freeze fine, but I’d recommend thawing it in the fridge first before reheating. I’m glad you’re enjoying the recipes.
Peanut Butter Sauce was EXCELLENT 👌👍👌!!!!
Glad to hear it, Mechele!
I loved this . I just made it too thick somehow. I kept adding milk to loosen it but it really didn’t help . Other than that it was delicious . Curious to see if I could use leftover syrup to make peanut butter cookies or a frosting for a cake ?
I’m so glad you loved the syrup. This would make a great glaze for a cake too.
This is so good. I made one little addition. A squirt of pancake syrup gave it a “Butterfinger “ taste. Maple extract or syrup would work. Someone hide the spoons!
I’m thrilled that the syrup was a hit for you, Jody!
You can actually order peanut butter syrup at Pancake Pantry and it’s delicious
Thanks for the tip!
Amazing!
I’m happy to hear that the syrup was a hit.
love some peanut butter syrup! nice and sweet and peanut butter-y
that said, it’s also very thick. not sure if I did something wrong, but the only change I made was vanilla bean powder instead of extract, and it was more of a spread than a syrup, even warmed.
(though to anyone seeking to use vanilla bean powder, whisk it into the sugar/flour mix at the start or sift it in in small amounts while whisking until combined, as it’ll clump if you wait till after the milk was heated like I did when I made the last-minute change, lol.)
Taste tests say it’s lovely, at least, and I’m looking forward to using this with pancakes tomorrow! I wonder if omitting the flour will thin it out, if one wants a pourable-from-the-fridge version?
If you’d like it to be a little less thick, a little more milk should thin it nicely. I don’t imagine that the vanilla bean powder made all that much difference, unless you were adding a full tablespoon or more.
Unfortunately, this was a waste of peanut butter. The only good this about this was how easy it was to slide into my trash can.
It helps if I have a little more information with regards to why it wasn’t a hit for you. If you simply didn’t like it, I can understand that, though we certainly enjoy it. If there was a problem, I’m always happy to try troubleshooting it. Did you change or substitute any of the ingredients?
Oh my sons excited! 3 questions though.
Do you use salted or unsalted butter?
What’s the best milk for this?
Granulated or powdered sugar?
I use salted butter in all of my recipes unless specifically notes otherwise. Any milk you have on hand will work and you’ll use granulated sugar. Enjoy!
I made a much smaller batch by just dividing by 3 plus adding a little extra PB and milk and it turned out so good!
I’m so glad you liked it!