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!

pouring strawberry pancake syrup on stack of buttered pancakes

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 are both absolutely incredibly with fresh blueberry pancakes!

overhead: bowl of red berries next to cup of sugar and lemon juice

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.
cooking berries down in a pot for puree

Serving Suggestions

Clearly, you need to drizzle some over a stack of fluffy pancakes or perfectly crisp buttermilk waffles as soon as possible.

This recipe also makes a fabulous and flavorful simple syrup for cocktails and drinks! Just be sure to allow it cool to room temperature first, then store what’s left in the refrigerator.

overhead: strawberry puree cooking in pot

Strawberry Pancake Syrup FAQ

How do you thicken homemade pancake syrup?

To thicken strawberry 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.

Another option is to use a cornstarch slurry, by mixing together 1 teaspoon each of cornstarch and water. Whisk it into the mixture, then continue simmering until it thickens.

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.

pouring strawberry pancake syrup on buttered pancake, closeup

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!
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strawberry pancake syrup on stack of pancakes


pouring homemade pancake syrup over stack of pancakes

Homemade Strawberry Pancake Syrup

Donna Elick
Strawberry pancake syrup is easy to make and tastes positively divine. Better yet, this homemade pancake syrup recipe uses 3 ingredients!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Method Stovetop
Servings 8

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

Recipe can be doubled. You can use fresh strawberries.

Nutrition

Serving: 1 | Calories: 58cal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 14g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!

Originally published March 2012. Updated and republished March 2022

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4 Comments

  1. 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.

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