Top your pancakes or waffles with three delicious treats at once: butter, peanut butter, and maple syrup. Brunch has never tasted better!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan melt the butter or margarine over low heat. Stir in peanut butter until smooth. Combine syrup and water; stir into peanut butter mixture. Bring to boiling over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, about 5 minutes more or until slightly thickened. Serve warm or cool. Cover and refrigerate remaining syrup for up to 1 week. (Store only 3 days if chunky peanut butter is used.) Makes 1-1/2 cups.


Nutrition Facts

67 calories; 3 g total fat; 1 g saturated fat; 4 mg cholesterol; 33 mg sodium. 9 g carbohydrates; 0 g fiber; 1 g protein; 49 IU vitamin a; 0 mg vitamin c; 0 mg calcium; 0 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
Since this recipe won't store very long I prefer to melt my peanut butter and butter on my pancakes/waffles/french toast and pour my syrup on top. Same idea without water is all and no storing.