2,226 syrup recipes

Oatmeal waffles with quick-cook oats, cinnamon, and brown sugar. Hearty, slightly crisp on the outside, tender within. Serve with berries, yogurt, or syrup.

Easy to make cherry crisp with oatmeal and nuts. Great with sour cherries or make cherry crisp with pie filling if you're in a hurry.

Classic buttermilk waffles with melted butter, three eggs, and a heavy hand of leavening. Crisp edges, fluffy interiors, ready for berries and maple syrup.

Deep-fried apple fritters with diced apples in a simple egg batter, served with a homemade maple-brown sugar syrup. Crispy outside, tender and fruity inside.

Two-ingredient peanut butter pancakes made from peanut-butter-flavored pancake mix and milk. Quick weekday breakfast served hot with fresh berries and maple syrup.

Fresh strawberry sorbet with simple syrup and orange juice. A dairy-free, vegan summer dessert with just 4 ingredients and bright fruit flavor in every bite.

Fresh peach cobbler bubbles tender peaches in a cornstarch-thickened nutmeg syrup under tender drop biscuits. Old-fashioned Southern summer dessert, served warm with ice cream.

No-bake peanut butter drops with puffed wheat cereal, walnuts, and coconut bound in a quick stovetop sugar syrup. 60 cookies from one pan, no oven required.

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Cream of Wheat pancakes mix farina cereal into pancake batter for hearty, slightly nutty breakfast pancakes with extra body and a subtle wheat flavor that holds up to syrup.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.