Peanut Butter Syrup

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Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.

stack of pancakes topped with peanut butter sauce

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.

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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.

creamy peanut butter syrup in small white pitcher

How to Make Peanut Butter Syrup

You’ll need the following ingredients to make this recipe:


  • flour
  • sugar
  • milk
  • creamy peanut butter
  • vanilla extract
  • butter
creamy peanut butter syrup pour shot over pancakes

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.

close up of pancakes stacked on plate with syrup poured over them

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 her German Pancakes and over crepes.

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Peanut Butter Syrup

5 from 4 votes
Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite breakfasts.
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 12 servings


  • 2 tablespoons all-purpose flour*
  • ¾ cup sugar
  • cups milk
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter

*Gluten Free Alternative

  • ¼ cup brown rice flour


  • 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.


Calories: 153kcal · Carbohydrates: 17g · Protein: 4g · Fat: 8g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.1g · Cholesterol: 9mg · Sodium: 73mg · Potassium: 109mg · Fiber: 1g · Sugar: 15g · Vitamin A: 108IU · Calcium: 44mg · Iron: 0.3mg
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pour shot of peanut butter pancake syrup over pancakes

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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14 Comments Leave a comment or review

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    • Gisele Eme says

      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.

    • Mary Younkin says

      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.

  1. Sarah McPherson says

    I am obsessed with the peanut butter syrup. Quite the pancake game changer. Thank you for sharing that recipe.5 stars

  2. mpotter says

    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!

    • Mary Younkin says

      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.

  3. Breundis says

    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 ?5 stars