Homemade Strawberry Pancake Syrup (3 Ingredient Recipe)
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Strawberry Pancake Syrup is easy to prepare and tastes positively divine. Better yet, you can make this homemade strawberry syrup recipe with just 3 ingredients!! Perfect for French toast, or the perfect topping for a stack of homemade pancakes!
Push aside the same old maple syrup from the store and try this pancake syrup recipe made with strawberries instead!
This smooth syrup is made with fresh strawberries and is so much better than anything that you’ll buy at the grocery store.
Ever since I started making my own fresh strawberry syrup, I’ve been amazed at the flavor considering I’m only using simple ingredients.
Keep this recipe handy to use during the peak of strawberry season, because the ripe strawberries are a must!
Fruit syrup is a great way to add a little bit of sweetness with natural flavor. You’ll love this simple recipe!
Table of Contents
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 strawberry syrup recipe makes a strained liquid — if you prefer a sweeter, chunky syrup or chunkier sauce for your breakfast meal (or ice cream!), you may enjoy this version better.
So many favorite ways to make it!
I also have other fruit flavors like orange amaretto or lemon, which are both absolutely incredible with fresh blueberry pancakes!
All use basic ingredients and create a great alternative to buying something from the store. Try them all to find out which has the best flavor!
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.
Pancake Syrup Recipe Serving Suggestions
Clearly, you need to drizzle some homemade strawberry syrup over a stack of fluffy pancakes or perfectly crisp buttermilk waffles as soon as possible.
This strawberry syrup 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
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.
Absolutely! You can make as much strawberry syrup for pancakes 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.
When kept in a sealed jar or container, strawberry syrup for pancakes will keep for 2 to 3 weeks in the refrigerator. I keep this homemade strawberry sauce in a glass mason jar because it’s the best way for me to scoop out the sweet syrup and use it.
This storage option works well because of the thick syrup, making it easy to dip in a spoon to get some of that fresh strawberry flavor. Be sure that you use a clean spoon to get out the pancake syrup, as you don’t want to add germs or bacteria!
And if you don’t have a mason jar, a glass jar or a large bowl that you can seal or cover will work well, too.
Enjoy!
With love, from our simple kitchen to yours.
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Homemade Strawberry Pancake Syrup (3 Ingredient Recipe)
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 August 2024
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.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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
Turned out amazing. Love using homemade syrups on fresh pancakes. Delicious!
I never realized how easy it was to make homemade syrup! This recipe from The Slow Roasted Italian is a game changer in our breakfast rotation.
Hi Vivian!
It’s one of my favorites!! Glad you enjoyed.
TSRI Team Member,
Devlyn