Ever find yourself making pancakes or waffles only to discover you are completely out of syrup? Don’t sweat it! Making your own homemade syrup is simple, economical, and a lot tastier than the store-bought variety! I’ve been in a Christmas-ey sort of mood and this cinnamon and almond syrup makes me want to pull out my old fuzzy sweaters and curl up in front of the fire with a cup of cocoa and a good book. It’s a really simple recipe that I whip up while I’m making pancakes or waffles and any leftovers store really well. Helpful Tip: Whenever I make homemade pancakes or waffles, I double or triple the recipe so I can freeze leftovers to pop in the toaster for quick breakfasts. Drizzled with this amazing syrup, you’ll be in the best holiday mood for months to come!

Cinnamon & Almond Syrup
Makes 1 cup

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup water
• 1/2 cup sliced toasted almonds

Combine all of the ingredients, except for the almonds, in a medium sauce pan.

Bring to a rolling boil, stirring continuously.

Continue stirring for a few minutes until mixture thickens to a syrup consistency.

Remove from heat and add almonds.

Cool 5-10 minutes before serving over your favorite pancakes or waffles.

Looking for more breakfast ideas?

Copycat Cinnabon Cinnamon Bun Rolls

Cherry White Chocolate Chip Waffles

Banana Streusel Muffins

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