by Aunt Jemima |
Item # 980135727

Product Details

About this item

  • Aunt Jemima syrup is a delicious thick syrup for your favorite breakfast treats

  • 210 calories per serving, 1/4 cup

  • 0 grams of fat, 32 grams of sugar and 0 protein

  • Large bottle with comfortable handle, 32 total servings

  • No added flavors or colors, gluten-free and kosher

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Aunt Jemima® Original Syrup (64 oz.) is the perfect treat to add that classic syrupy flavor to your favorite fluffy pancakes and crispy waffles. Take your breakfast up a notch with your favorite Aunt Jemima original products. This half-gallon bottle comes with a comfortable handle to allow for a perfect, smooth pour every time. Enjoy the famous Aunt Jemima maple syrup flavor over your favorite breakfast treats or in countless recipes.

What Is the Nutritional Information for Aunt Jemima's Original Syrup?

Aunt Jemima Original Syrup has 210 calories per serving, approximately 1/4 cup. Each serving of rich, thick syrup has zero fat, 32 grams of sugar and zero protein. Aunt Jemima syrup has 52 grams of carbohydrates per serving and has 120mg of sodium per serving. This maple syrup is part of a kosher diet and is gluten-free. There are no added flavors or colors, either.

How Do You Use Aunt Jemima Original Syrup?

Aunt Jemima syrup can be used straight out of the bottle. Or, pour the desired amount into a microwave safe container and microwave for 20 seconds before pouring on your favorite waffles. Aunt Jemima Syrup can be a tasty treat on top of traditional breakfast dishes like pancakes or waffles. Dip your french toast strips or biscuits into this thick syrup. Add a serving of rich syrup into your pancake mix or muffin recipe for an added sweet flavor. Recommended with any Aunt Jemima Original Pancake and Waffle Mix.

Get creative and use Aunt Jemima Original Syrup to sweeten whipped cream, oatmeal, and yogurt. Stir into a unique cocktail creation or use to make candied nuts for a party. Aunt Jemima syrup can be a sweetener when making homemade granola.

Refrigeration of syrup is required.

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