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.
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.
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.
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.
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.
With love, from our simple kitchen to yours.
Other Easy Breakfast Ideas
Homemade Strawberry Pancake Syrup
- 1/2 pound frozen strawberries, defrosted
- 1/2 cup granulated sugar
- 1 tablespoon orange juice
- 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.
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
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.