Homemade Strawberry Pancake Syrup
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Strawberry Pancake Syrup is easy to prepare and tastes positively divine. Better yet, you can make this homemade pancake syrup recipe with just 3 ingredients!!
Push aside the same old maple syrup from the store and try a delicious batch made with strawberries instead!
Strawberry Pancake Syrup
Instead of water, I like to add fresh orange juice. The tart citrus helps balance the sweetness of the berries and sugar, creating an irresistible flavor that can’t be beat.
Keep in mind that this recipe makes a strained liquid — if you prefer a sweeter, chunkier sauce for your breakfast meal (or ice cream!), you may enjoy this version better.
I also have other fruit flavors like orange amaretto or lemon, which is absolutely incredibly with fresh blueberry pancakes!
Pancake Syrup Recipe Tips and Tricks
- Defrost first! Transfer the frozen berries to the refrigerator the night before, or thaw them on the counter before getting started. To get the most flavor, they need to be nice and soft for mashing.
- Use up fresh berries. When they are in season, you can absolutely replace the frozen strawberries with fresh ones. Wash or rinse them, slice in half or quarters, and let them dry for a bit before starting the recipe.
- Easily remove the seeds. Once the mixture is blended, press it through a fine mesh sieve directly into your storage jar.
- Want to add herbs? A sprig of rosemary or a couple of fresh basil leaves can be added to the liquid as it simmers. Don’t add too much, or it will overpower the strawberry flavor.
Serving Suggestions
Clearly, you need to drizzle some over a fluffy buttermilk stack or perfectly crisp waffles as soon as possible.
But did you know you can use it in cocktails, milkshakes, lemonade, or desserts as well? Let it cool to room temperature first, then store what’s left in the refrigerator.
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Kitchen Tools You Will Need
- Medium Saucepan – Heats evenly and is easy to clean too.
- Citrus Juicer – This gets every last drop out, which makes juicing citrus fruit so much easier.
- Blender – To avoid spills, use an immersion blender right in the saucepan!
- Sieve – Great for straining liquid or sifting dry ingredients to prevent clumps. You can even use it to dust powdered sugar over desserts!
- Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.
Strawberry Pancake Syrup FAQ
How do you thicken homemade pancake syrup?
Without needing extra ingredients, you can add a little more sugar or simmer the mixture for a few more minutes to reduce it further.
Or, make a cornstarch slurry by mixing together 1 teaspoon each of cornstarch and water. Whisk it into the saucepan until well incorporated, then continue simmering the mixture until thickened.
Can I double this pancake syrup recipe?
Absolutely! You can make as much or as little as you need by adjusting the ingredient amounts. If doubling, you may need to use a larger pot or Dutch oven so there’s room for the extra berries.
How long does strawberry pancake syrup last?
When kept in a sealed jar or container, it will keep for 2 to 3 weeks in the refrigerator.
Enjoy!
With love from our simple kitchen to yours.
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Other Delicious Strawberry Recipes
Homemade Strawberry Pancake Syrup
Ingredients
- 1/2 pound frozen strawberries, defrosted
- 1/2 cup granulated sugar
- 1 tablespoon orange juice
Instructions
- In a medium saucepan combine ingredients. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover.
- Remove from heat. Use a stick blender, or carefully transfer to a blender. Blend until smooth.
- Set a fine-mesh sieve over a canning jar and strain the syrup to remove the seeds. You can skip this step if you prefer seeds in your syrup.
- Enjoy warm on pancakes.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2012, updated and republished March 2022
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Can you use Stevia in place of sugar?
I was going to use strawberries but they were not usable so I had blueberries that needed used. I wash and picked through them. Placed in a pan with sugar and Simply Lemonade with raspberry because I didn’t have any orange juice. Followed your instructions. I tried a stick blender but decided to use a Food strainer/sauce maker to remove the skins. Taste great! I will be doing this again.
Hi Dalla,
That sounds absolutely delicious! Thank you for sharing that with us!
TSRI Team Member,
Holli