Want to know how to make homemade strawberry syrup for pancakes? After a long Winter (or Summer) break, many of us look forward to pancake day at school or work. But why go out and buy store-bought syrup when it’s easy to make a more delicious version right at home? In this article we’ll teach you how to make strawberry syrup for pancakes that everyone will be asking you to make again and again.
Strawberry Syrup
Fresh Strawberry Syrup makes for one of the ultimate pancake toppings! It’s so easy to make and seriously tasty when paired with fluffy whipped cream. And it has less sugar than pancake syrup or maple syrup so it’s a great way to go!
Strawberry Syrup
Breakfast is a big deal at my house. Let me rephrase that weekend breakfast or breakfast for dinner is a big deal at my house. Because we aren’t really morning people.
So usually on Saturdays we have pancakes, french toast, waffles, crepes or some other homemade breakfast, and during the summer we love to have a fresh berry syrup atop it.
Strawberry or blueberry syrup (with whipped cream) are our favorites. It turns a good breakfast into the best breakfast and everyone always wants more!
This Strawberry Syrup turns a plain old stack of pancakes into something truly irresistible.
Ingredients for Strawberry Syrup
You only need 5 basic ingredients for this recipe! 4 if you don’t count water. So in other words new staple.
- 2 lbs Fresh Strawberries, diced
- 1 Tbsp fresh lemon juice
- 6 – 8 Tbsp granulated sugar (depending on how sweet your strawberries are/how sweet you like it)
- 4 Tbsp water
- 1 Tbsp cornstarch
Scroll below for printable recipe.
How to Make this Homemade Syrup
In a large saucepan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 – 6 minutes, stirring occasionally.
In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
Pour cornstarch mixture into strawberry mixture and let boil, stirring constantly, 1 minute.
Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days. So simple yet so good!
Can I use Frozen Strawberries?
For best flavor I like to use fresh strawberries but when fresh strawberries aren’t in season frozen berries would work too.
Can I Make This into a Smooth Syrup?
This can also be made into a smooth syrup if you don’t like it with the texture. After it’s cooked, just blend it up in a blender in batches (with the middle insert removed from lid and covered with a folded kitchen towel) and strain through a fine mesh sieve.
How To Make Strawberry Syrup For Pancakes
This is a must have breakfast recipe! Perfect for pancakes, waffles, crepes, and more. Go the extra mile and add sweetened whipped cream on top, you won’t regret it!
Prep: 5 minutes
Cook: 10 minutes
Ready in: 15 minutes
Ingredients
- 2 lbs fresh strawberries, hulled and diced small
- 1 Tbsp fresh lemon juice
- 6 – 8 Tbsp (78g) granulated sugar*, to taste
- 4 Tbsp (60ml) water, divided
- 1 Tbsp (10g) cornstarch
Instructions
- In a medium sauce pan bring strawberries, lemon juice, sugar and 2 Tbsp water to a boil over medium-high heat, stirring frequently.
- Reduce heat slightly and allow to boil until juices are extracted and strawberries have softened, about 5 – 6 minutes, stirring occasionally.
- In a small bowl whisk together remaining 2 Tbsp water and cornstarch until smooth.
- Pour cornstarch mixture into strawberry mixture and look boil, stirring constantly, 1 minute.
- Remove from heat and let cool slightly. Store in an airtight container in refrigerator up to 3 days.
Simple Strawberry Syrup
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Ingredients
- 1 cup water
- 1 cup white sugar
- 2 cups quartered strawberries
Directions
Instructions Checklist
- Step 1 Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.
15 minute strawberry syrup recipe – easy and delicious!
There are few things more delightful than a fresh strawberry syrup. It’s a great alternative to traditional maple syrup or processed store syrups, and it can be made in a snap. It’s perfect for pancakes, waffles, biscuits, and even ice cream. If you have some fresh berries you are dying to make something with, this is a great way to do just that.
I just have one thing to say about this homemade strawberry syrup recipe: Make it. Today, tomorrow, or this weekend. But, make it. I have never liked strawberry syrup from a jar or at a pancake house restaurant. The dyed corn syrup pancake topping has never appealed to me. But this recipe is one of the best things I’ve ever done with fruit, and I want everyone to know how good it is.
Whether it’s the peak of strawberry season or you just picked up a container from the store, we promise, this simple recipe will be one that you have on repeat. Homemade syrups are SO much better than anything you can get from the grocery store. It makes for the best breakfast, and you can easily make it to store in the fridge so you can have fresh strawberry syrup whenever the mood strikes.
why is this so amazing?
This syrup is so good. It’s sweet but retains the flavor of fresh-picked berries. It’s fabulous on food and makes pancakes and waffles look absolutely divine. The secret ingredient is cornstarch, which helps the syrup thicken quickly so it doesn’t have to boil down and reduce in order to thicken. This helps the syrup retain more of the full flavor and vibrant color that come from fresh fruit.
It’s so much better than store bought syrups, especially since many of them are filled with high fructose corn syrup. While this recipe does have a good amount of sugar, and it’s exactly at the forefront of healthy eating, by making it yourself, you can feel more confident in the ingredients.
how long does this recipe take to make?
Even better, it’s really, really easy to make. From rinsing the first strawberry to pouring syrup into a serving dish, this takes no longer than ten to fifteen minutes, so it is something you can make any weeknight to accompany pancakes or waffles (which are already my go-to meal ideas when I’ve got nothing planned).
It’s thick but not gloppy. It tastes great, looks great, and is easy to make. What’s not to love?
can i use less sugar?
We do recommend making this recipe as it is written. However, if you want to try and use less sugar, we would start with just 1/4 cup less and seeing how it turns out. If it turns out well, you could try a little bit less next time.
why do i add cornstarch?
There are three main ways to thicken syrup, and adding cornstarch is my favorite method. It works quickly, and doesn’t modify the texture or flavor like reducing, and is faster and easier to control than gelatin. Cornstarch absorbs water molecules as it gets hot, making the mixture it’s added to thicker in an even and consistent way.
A rule of thumb is one tablespoon of cornstarch per cup of liquid you want to thicken, but because the syrup is already thick, I never add the full amount. For syrup, I start with two tablespoons cornstarch and two tablespoons water for three heaping cups of berries. Adding too much cornstarch will make the syrup cloudy and dull, so add the suggested amount to start. Add more if you need, but start conservatively.
Adding cornstarch helps thicken the syrup without needing to overcook or add additional ingredients.
To add cornstarch, start by making a slurry, or thick mixture, of equal parts water and cornstarch. Stir it in a small bowl until smooth. After the strawberries, sugar, water, and lemon have boiled for five minutes, add the cornstarch mixture to the boiling pot. Let it boil one more minute while stirring constantly. This will allow the cornstarch to cook thoroughly, and thicken the syrup. If the syrup does not begin to thicken after a few minutes of boiling, repeat the process of adding cornstarch and water, one tablespoon of cornstarch at a time.
Don’t overboil the syrup thinking it might thicken. Either add more cornstarch, or take it off the heat. Syrup will continue to thicken after it’s removed from the heat.
should i chop or mash my berries?
I prefer to mash my berries rather than slice or chop, because it’s faster, and mashing activates natural pectin which will help thicken the syrup. Also, I just prefer the chunks and texture when it’s mashed rather than the straight edges of cut berries.
But it doesn’t really matter if you cut or mash, or even puree with a hand mixer. Try not to leave really large chunks, as they’ll be unwieldy when you serve it, and messy when you eat it.
ingredients
- 3 heaping cups fresh strawberries, rinsed and hulled
- 1 cup white sugar
- 2 tablespoons lemon juice
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons water, for adding to the cornstarch
how ripe should my strawberries be?
It’s just fine if some of the berries are very soft and ripe. In fact, it’s better to have overripe than underripe berries. They bring sweetness and softness to the syrup that’s just wonderful.
recipe
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it’s boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it’s still not thick enough, add more slurry and repeat the process. Remember, it doesn’t need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Strawberry Syrup Dessert Topping
This strawberry syrup is a fruity, sweet dessert topping, and lick-your-fingers good! Use 3 ingredients and make a batch in a flash.
This recipe is one to keep on hand for strawberry picking season; you can use it all through the spring and summer for your desserts. It’s a fantastic topping for ice cream, cheesecake, shortcake, or even on a slice of dump cake!
With only 3 ingredients, you won’t find an easier way to cater to your sweet tooth!
Strawberry Syrup
This strawberry topping comes together in just 15 minutes and is the perfect addition to any sweet treat. Just stir everything together on the stove and voila! A yummy, fresh fruit topping at your disposal.
I also have a divinely rich caramel sauce that can be made at home in no time! Jar some of it up and keep it in the refrigerator for a go-to sweet spread.
If you have any extra strawberries, I would recommend you to try your hand at a number of my other recipes that feature the berries as a main ingredient. You could make this cheesecake trifle or this icebox cake. I even have a recipe for strawberry frozen dog treats!
Helpful Tips and Tricks
- Get it nice and smooth. Strain the berries and discard them before pouring the remaining sauce into a container. Or, throw everything in the blender and blend until completely smooth.
- Mashing kitchen hack! Use a potato masher to mash the berries; It’s a great alternative to using a wooden spoon.
- Use any fruit. You can easily swap in blueberries or raspberries or try a combination if you’d like!
- Berries not in season? While this can affect the sweetness of your berries and ultimately your final product, there’s no need to worry! Add a bit of extra sugar to taste to have it be deliciously sweet.
- Want to make a larger batch? This recipe produces about 1 cup, but it can easily be doubled or tripled. Keep extra on hand for later or give it out as gifts.