How To Make Three Delicious, Fall-Themed Pancake Syrups

Posted on: 2 November 2016

Maple syrup is certainly the go-to choice for pancakes, but it's far from the only option. This fall, consider making one or more of these fall-themed pancake syrups to serve over your hotcakes. You can also use the leftover syrups for other things, like topping ice cream or brownies.

Pumpkin Spice Syrup

Pumpkin spice is essentially the flavor of fall. This creamy syrup combines the flavors of real pumpkin, cinnamon, and nutmeg for a balanced, yet bold flavor.


  • 1 cup white sugar
  • 1/2 cup water
  • 2 tablespoons canned pumpkin puree
  • 2 tablespoons heavy cream
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Combine the sugar and water in a saucepan. Bring to a simmer, and simmer for 30 seconds. Remove the mixture from the heat, and stir in the remaining ingredients. Return the pan to the heat, and heat over low for 2 minutes while stirring constantly. Do not allow the mixture to boil. Remove from the heat, and serve as desired. Store leftovers in a covered jar in the fridge for up to a week.

Cranberry Syrup

Made with real cranberries, this syrup offers a combination of tart and sweet flavors. You'll also love the festive, deep red color. Note that you do need an electric juicer to make this recipe.


  • 1 cup white sugar
  • 1/4 cup water
  • 2 cups fresh cranberries
  • a pinch of salt
  • 1/8 teaspoon orange extract

Run the cranberries through the juicer. You should get between 1/4 and 1/3 cup of juice. Set this aside, and discard the cranberry pulp.

Combine the cranberry juice with the other ingredients in a saucepan. Bring to a boil over medium heat, and then let boil for 3 minutes without stirring. Remove from the heat and stir briefly before serving. Store leftovers for up to one month in a covered jar in the fridge.

Toasted Pecan Syrup

This syrup will remind you of your grandma's pecan pie. Made with real toasted pecans in a creamy glaze, it's excellent for topping hearty, whole-wheat pancakes.


  • 1 cup brown sugar
  • 1/3 cup water
  • 2 tablespoons heavy cream
  • 2 tablespoons butter
  • 1/2 cup chopped pecans
  • 1/2 teaspoon vanilla extract

Spread the pecans out on a baking sheet. Toast at 200 degrees F for about 5 minutes or until golden brown. Remove from the oven, and set aside.

In a saucepan, combine the sugar, water, and butter. Bring to a simmer, and simmer for 2 minutes. Stir in the heavy cream and vanilla, and then cook for 30 seconds longer before removing from the heat. Stir in the pecans, and serve. This syrup does not store well, so eat until your heart is content so you're not left with extra.

For information on flavored syrups to go with fall-themed meals, contact a company like Monin.