Strawberry Pancake Syrup

This recipe for homemade Strawberry Pancake Syrup is so easy and only has 3 INGREDIENTS (2 if you don't include water)! It's perfect on pancakes or even over ice cream! You can also substitute or mix any combination of berries you like!

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Ingredients for strawberry pancake syrup:

• Strawberries
• sugar
• water

How to make strawberry pancake syrup:

Step one is cutting your fresh strawberries. You will need 2 cups of diced berries. I like to dice them into about ½ inch pieces since that makes them break down pretty easily.

Optional additions to strawberry pancake syrup

• Vanilla extract (1 teaspoon)
• Lemon juice (2 teaspoons)

We usually make our syrup without these ingredients but if you like a vanilla flavor or a more tart syrup, these are great additions!

Once your berries are diced, you can add then to a sauce pan along with the water and sugar.

You'll then cook berry/sugar mixture over medium/high heat for about 15 minutes. You want the syrup to bubble and reduce down by about half. You'll notice that the syrup will thicken as it cooks.

If you want a chunky syrup, you can leave the syrup to cool just how it is. Our family prefers to smooth the strawberry syrup out just a little bit so I use an immersion blender for just a few pulses in the syrup to break up the strawberries. You can also let the syrup cool a bit and add it to a blender if you don't have an immersion blender.

Once your strawberry pancake syrup has finished cooking, turn the heat off and set the pot aside. You'll want to let the syrup cool down for about 10 minutes before serving or adding to a container. It will also thicken a bit more as it cools.

How to store pancake syrup:

I've found the best way to store pancake syrup is to add it to a glass mason jar and keep it in the fridge for no more than 1 week. I like to use the plastic mason jar lids also since they never rust and are much easier to use and store.

Other berries you can use to make this pancake syrup:

• Blueberries
• Raspberries
• Blackberries
• A mixture of all of them!

Other recipes you'll love:

• Easy Strawberry Cobbler
• Strawberry Ice Cream in a Bag
• Overnight Cinnamon Rolls - with heavy cream

Strawberry Pancake Syrup

Coco and Ash

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 2 cups

Ingredients

  

1x2x3x

• 2 cups fresh diced strawberries
• 1 and ¼ cups white sugar
• ½ cup water

Instructions

 

• Wash and dice your strawberries. You should have 2 cups of strawberries after they're diced.
• Add the diced berries, sugar, and water to a small saucepan and heat over medium to medium high heat. (You want the mixture to bubble but not bubble over)
• Stir the mixture occasionally as it cooks and thickens for about 15 minutes. You'll notice you'll start to see the bottom of the pan as your spatula scrapes against it and the syrup thickens.
• Once thickened, remove the pan from the heat and allow it to cool for about 10 minutes. Serve warm over pancakes or ice cream!
• To store: allow the syrup to cool completely and store in an airtight container in the fridge for no longer than 1 week.

Tried this recipe?Leave a comment!