Autumn Spice Syrup for Pancakes

Ditch the store-bought pancake syrup and make your own spiced version. This syrup combines apple cider, brown sugar and warming spices to create a pourable condiment that captures the essence of fall. It’s quick to make and keeps well in the fridge.

Ingredients

• 2 cups apple cider
• 1 cup brown sugar
• 1/2 cup water
• 1 cinnamon stick
• 3 whole cloves
• 1/4 tsp allspice
• 1 tbsp unsalted butter

Instructions

1. In a saucepan, combine cider, brown sugar, water and spices. Bring to a boil, stirring to dissolve sugar.
2. Reduce heat and simmer until the mixture reduces by about one-third and coats the back of a spoon, 15–20 minutes.
3. Remove from heat and stir in butter for richness. Discard spices.
4. Pour hot syrup into a sterilized bottle or jar and let cool. The syrup will thicken as it cools.
5. Refrigerate and use within three weeks. Warm gently before serving over pancakes, waffles or ice cream.

This versatile syrup isn’t just for breakfast—drizzle it over roasted sweet potatoes or whisk it into cocktails for a seasonal twist.