1-Minute Peanut Butter Syrup
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Created using a simple formula, this 1-minute peanut butter syrup is perfectly nutty and sweet. This versatile recipe is only limited by your imagination.
In case you didn’t know, my family is made up of a bunch of peanut butter fanatics. So on National Peanut Butter Day each year, I drop what I am doing and rush into the kitchen to mix up a batch of this delicious peanut butter syrup. It’s basically sweet peanut butter bliss, I tell ya! Here’s the recipe to show you how easy it is to make and some of the many uses for it. When I say it takes just 1 minute, I mean it.
This very versatile recipe has a simple formula: 1 part peanut butter to 2 parts syrup. The syrup I’m using in this post is honey but you can also use pure maple syrup, Karo syrup (corn syrup), or even pancake syrup in its place. Thick, creamy, sweet, and rich, your pancakes, waffles, or ice cream sundae will never be the same again. Once you try this peanut butter syrup recipe, I just know you’ll make it again and again. It’s the most decadent way to get your peanut butter fix.
Some other delicious dessert sauces you might like to try include dulce de leche for caramel lovers, Mama’s custard sauce, and my pecan praline sauce.
Ready? Let’s get started! Don’t blink because you’ll miss it if you do :).
Recipe Ingredients
- Creamy peanut butter
- Honey (or syrup of your choice)
How to Make Peanut Butter Syrup in 1 Minute
Place peanut butter and honey (or whatever syrup you’re using) in a microwave-safe bowl or measuring cup.
Heat for 30 seconds in your microwave, then stir. Heat for 30 seconds more and stir until smooth and creamy.
That’s it, you’re done! Enjoy your peanut butter syrup!
Serving Suggestions
This is excellent served over vanilla ice cream…
But it’s also the perfect way to make scrumptious butter pancakes.
Be sure to try it for breakfast on homemade biscuits, waffles, French toast, or regular toast.
It’s a fantastic warm dessert topping too. Drizzle your peanut butter sauce over a slice of pound cake, cheesecake, bread pudding, brownies, or cookies. If all else fails, just eat it with a spoon!
This 1-minute peanut butter syrup is a peanut butter lover’s heaven!
Surprise your family tonight with this delicious treat!
Storage
Store leftovers in the fridge for up to 2 weeks. I like to store mine in a mason jar, as above.
Recipe Notes
I recommend using creamy peanut butter in this recipe. Natural peanut butter and crunchy peanut butter don’t microwave as well, so the syrup consistency won’t be as smooth.
Check out these other peanut butter recipes:
Easy Homemade Peanut Butter Cookies
Peanut Butter Brownies with Peanut Butter Fudge Icing
Peanut Butter Cheesecake Cookie Bars
For more peanut butter recipes, including allergy options, be sure to click here to visit my Treasury of Peanut Butter Recipes post!
Ingredients
- 1/2 cup honey maple syrup, corn syrup (karo), or pancake syrup
- 1/4 cup creamy peanut butter
Instructions
- In a microwave-safe bowl or measuring cup, combine the syrup and peanut butter.1/2 cup honey, 1/4 cup creamy peanut butter
- Microwave for 30 seconds. Stir. Microwave for 30 seconds more. Stir until creamy and well combined.
Excellent over biscuits, pancakes, French toast, waffles, toast, and ice cream. Leftovers can be stored in the refrigerator.
Nutrition
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I’ve been doing peanut butter and syrup on my pancakes for years, but it never occurred to me to make a peanut butter syrup. This is so clever, I especially love it for pouring over ice cream!
This brings back memories! As a child, my father would mix the syrup and peanut butter together and eat it with bread. Great idea to heat and serve over pancakes. Thanks Christy.
We pour this over a bag of microwave popcorn. Awesome!!!
We did this growning up and used it for dipping “fritters” (the equivalent of fried pancake batter!) I love this soooo much!
Here is another super quick peanut butter recipe.
Peanut Butter Fudge. 1 jar 18oz peanut butter can use smooth or crunchy. 1 can vanilla frosting. Place both in microwaveable bowl. Microwave on high for 1 minute. Mix well and pour in 8 x 8 pan and refridgate for 20 minutes. Cut and serve.
By the way, Christy, do you use honey, Karo or maple syrup in your peanut butter syrup?
As kids, we used to “sop” peanut butter and syrup with biscuits for dessert. Sometimes we would have syrup and cream or syrup and butter. Just pour some syrup in a plate and add a dollop of either, stir to combine and “sop”!