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–+ servings
Wooden spoon drizzling gingerbread syrup into glass pitcher.
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5 from 1 vote

Gingerbread Pancake Syrup

Bring a burst of holiday cheer to breakfast with this Gingerbread Syrup recipe. Great on pancakes and waffles or in a holiday beverage!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: gingerbread syrup
Servings: 12
Calories: 152kcal
Author: Kelsey Crist

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.
    Saucepan with ingredients to make gingerbread syrup on an electric burner.
  • Over medium-high heat. Bring to a low boil, then remove from heat.
    Stirring hot gingerbread syrup in a saucepan with a whisk over an electric burner.
  • Serve with pancakes, waffles, or French toast!
    Pouring gingerbread syrup over a stack of pancakes on a plate.

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

Calories: 152kcal | Carbohydrates: 36g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Monounsaturated Fat: 0.002g | Trans Fat: 0.2g | Sodium: 97mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.3mg