This is a fun way to add a seasonal spin to all your fall breakfasts! Here’s how to make my homemade apple cinnamon pancake syrup.
I am just so excited about this recipe. We love to celebrate fall around here and this such an easy way to make fall breakfasts (or breakfast for dinner) just a little more special. My homemade pancake syrup recipe is always so popular, so I thought I’d better share this one too. Who doesn’t run out of pancake syrup at just the wrong time every now and then? This is the perfect addition to your pancake or waffle breakfast the morning of your trip to the apple orchard, or for your special Thanksgiving breakfast. I served it when we had breakfast for dinner on the first day of school. which I thought was also quite appropriate. 🙂 Truthfully, there really isn’t a wrong time for this apple cinnamon pancake syrup. Here’s how to make it!
Ingredients Needed for the Homemade Apple Cinnamon Pancake Syrup
You’ll need:
- Frozen apple juice concentrate
- Lemon juice
- Cinnamon, cloves, and ginger
- Corn starch
See? I told you there was a shortcut. 🙂 If you keep frozen apple juice concentrate in the freezer, you can whip this up in just a few minutes any time you need it.
How to Make the Homemade Apple Cinnamon Pancake Syrup
The only equipment you’ll need is a small pot, a wooden spoon, a measuring cup, and a set of measuring spoons.
Basically, you’ll just heat everything up to a boil and wait for the syrup to thicken, which only takes a minutes or two. Since you’re starting with apple juice concentrate, there’s no need to cook everything down to reduce the water content. Clever, right?
Serve this apple cinnamon pancake syrup on pancakes (here’s my go-to pancake recipe if you need a good one), but of course you can also serve it on waffles or French toast. You could even get creative and drizzle it over ice cream as an easy seasonal dessert. Actually, this recipe makes enough syrup that you could probably try all of these ideas. 🙂
Here’s the full printable recipe!
This is a fun way to add a seasonal spin to all your fall breakfasts! Here's how to make my homemade apple cinnamon pancake syrup.
- 1 container Frozen apple juice concentrate
- 1/2 tsp Cinnamon
- 1/8 tsp Ginger
- 1/8 tsp Cloves
- 1/2 tsp Lemon juice
- 1 tsp Vanilla
- 1 tbsp Corn starch
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Scoop out about 1/2 cup of the frozen apple juice concentrate and place it in a measuring cup or small bowl. Pour the rest of the apple juice concentrate into a pot and heat it until boiling.
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Mix all remaining ingredients into the 1/2 cup of apple juice concentrate that you set aside and make sure there are no remaining lumps of cinnamon or cornstarch.
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Once the apple juice in the pot has come to a boil, slowly add all the other ingredients to the boiling juice, stirring constantly. Continue to cook for one to two minutes more until the syrup has thickened. Serve immediately or allow to cool and store in the refrigerator for up to a week.
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