We may earn a commission when you click on the affiliate links in this post.
Bring a burst of holiday cheer to breakfast with this easy Gingerbread Syrup recipe. Serve it over hot pancakes, waffles, or French toast. It’s also delicious stirred into coffee or hot chocolate as a sweetly spiced flavoring.
A Little Jar of Christmas Magic
Every Christmas, I make a few jars of this Gingerbread Syrup to share with friends and neighbors — it’s one of my favorite holiday traditions. The brown sugar and warm spices make the whole kitchen smell amazing while it simmers, and the flavor is just pure Christmas comfort.
I love drizzling it over pancakes and waffles on cozy December mornings, but it’s also perfect for gifting. Just pour it into a little jar, add a bow, and you’ve got a homemade present everyone will love. For the ultimate Christmas morning breakfast, serve it over Eggnog French Toast.
🤎 Emily
Ingredients
- Cookie Butter: This stuff is so good! I use Biscoff or Trader Joe’s Cookie Butter.
- Light Corn Syrup: Thickens the syrup and gives it a smooth texture.
- Brown Sugar: Gives a rich caramel flavor to the syrup.
- Spices: Cinnamon, ginger, and nutmeg
How to Make Gingerbread Syrup
- Whisk all of the ingredients together in a small saucepan.
- Bring the syrup to a low boil, then remove from heat.
- While still warm, drizzle over pancakes, waffles, or French Toast.
Frequently Asked Questions
Gingerbread Syrup is a sugary mixture made from simmering ingredients typically found in gingerbread. If you taste it, you’ll find that the flavor is reminiscent of the cookie with strong flavors of ginger, cinnamon, and nutmeg.
You can use it the same way you would use maple syrup – on pancakes, waffles, and French toast. You can also flavor drinks like coffee and hot chocolate.
This syrup can be made ahead and kept in the fridge for up to two weeks. Let it cool completely before storing it in a sealed jar or bottle.
It should be slightly thicker than a drink syrup, with a “slow-pour” consistency. If it feels too thin, simmer it for another few minutes or until it coats the back of a spoon when dipped in the syrup. For a thinner syrup, add a tablespoon or two of warm water until you reach your desired consistency.
Read Next: Christmas Dinner Ideas (with Christmas Ham Recipe)
Storing Gingerbread Syrup
You can keep this treat in a closed jar in the fridge for up to two weeks. Make sure it is completely cool before sealing the jar. Warm it on the stove or in the microwave when ready to serve over pancakes or waffles for breakfast.
More Syrup Recipes
When it comes to sweet breakfasts, nothing beats homemade flavored syrups. Make your breakfast extra special with one of these special syrups.
I make this Gingerbread Syrup every Christmas to share with friends and family. I’d love to know how it turned out for you! Leave a comment and a 5-star rating below so others can see your results.
Gingerbread Pancake Syrup
Ingredients
- 2 cups water
- 1 cup brown sugar
- 1/2 cup Cookie Butter, (or Biscoff Spread)
- 1/2 cup corn syrup
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Combine all the ingredients for the syrup in a small saucepan.
- Over medium-high heat. Bring to a low boil, then remove from heat.
- Serve with pancakes, waffles, or French toast!
Notes
- Store in a jar in the fridge for up to two weeks.
- Reheat in the microwave or on the stovetop.
- Add to coffee or hot chocolate for a delicious holiday beverage!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
