Easy and delicious way to celebrate fall season starting is to add some Homemade Pumpkin Syrup to fluffy buttermilk pancakes. This homemade topping is easy to make and it goes perfectly with pancakes, waffles, ice cream, and many other treats.
Don’t forget to sign up for email, so you won’t miss any new recipes.
CLICK HERE TO PIN IT!
As I mentioned above, this is my first pumpkin recipe of Fall 2014! Actually, it’s first on the blog but about 100th for the season.
Wondering why in the world would I be making 100 pumpkin recipes?
Well, if you have been my long time follower on Facebook and Instagram, you already know that I’m working on something special. I’m working on a cookbook featuring everyone’s favorite fall ingredient… Pumpkin!!
Yes, I will have a cookbook published and it is scheduled for release in September, 2015! How exciting is that?!
Needless to say that I’ve been making way too many pumpkin treats lately. My mind is constantly working on new recipe ideas and my hands are constantly working on making those ideas a reality. This pumpkin syrup is definitely one of those ideas. I love making different homemade syrups and even shared a few on this blog. You should check out my Homemade Blueberry Syrup, Pomegranate Syrup and Coconut Syrup. It’s a great way to bring different flavors to your favorite breakfast foods, like pancakes and waffles. It’s also perfect for sticky buns, bread pudding and fall themed sundaes.
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
Homemade Pumpkin Syrup
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1/2 tsp cinnamon
- 3/4 cup water
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- 5 Tbsp pumpkin puree
- Combine all ingredients in a small sauce pot over medium-high heat.
- Using a silicone covered whisk, stir all ingredients and bring the mixture to boil.
- Once it starts to boil, immediately lower the heat to medium. Keep slowly stirring.
- Cook for 2-3 minutes, still slowly stirring the mixture.
- Cool to room temperature and transfer syrup into a jar with a lid.
- Keep refrigerated.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Pumpkin Coffee Creamer from Shugary Sweets
Homemade Pumpkin Spice Coffee Syrup from Kartina’s Kitchen
Pumpkin Spice Latte from Diethood
More Pumpkin Recipes From Me: