My most favorite syrup for pancakes and waffles is buttermilk syrup! I also make homemade cherry syrup which is good on pancakes and waffles, over ice cream, or drizzled over cakes, etc. Includes substitutions for diabetic friendly versions. You can substitute other fruits and berries for fresh cherries in the last recipe.
1 cup sugar (or substitute 2 tablespoons sugar plus granulated sucralose to equal 1 cup)
1/2 cup buttermilk
1/2 cup unsalted butter
1 tsp baking soda
1 tsp vanilla
Put everything (except vanilla and baking soda) in saucepan, whisk to blend well, and then bring to boil over medium heat. When it just reaches a really good boil, remove from heat and stir in baking soda and vanilla. Serve immediately.
Note: Use large saucepan because it really foams up. The foam tastes great so serve quickly before it disappears!
Maraschino Cherry syrup
1 cup water
1 cup sugar (or granulated sucralose)
maraschino juice from one jar plus finely dice about six of the cherries
Whisk together. Bring to a boil, reduce heat to maintain low constant boil and simmer for for 3 to 5 minutes.
1 cup water
1/2 cup fresh cherries
1 cup sugar or granulated sucralose
Boil 1 cup water and 1/2 cup fresh cherries.
When skins begin to pop boil five to ten minutes more. Mash cherries to release additional flavor and juice then strain out cherries. To remaining liquid add 1 cup sugar or sucralose and boil 3 to 5 minutes.