What’s better than the perfect pancake recipe? A delicious homemade strawberry syrup that tastes as good as it looks!
In a previous post, I shared my Better than Ihop’s Blueberry Syrup recipe. And, if you are a long-time reader, you know that every Thursday night it’s breakfast night at my house. The reason for this is because a) it’s a good break from dinner-time “disagreements” over trying to get the kids to eat their vegetables and b) it’s a budget friendly meal.
The syrup is super easy to make and in this video below, I’m going to show you how to make it with honey since that’s something that’s been requested frequently.
On any given weekend, you can find us eating some of the recipes from the breakfast section or testing new recipes to share with you. Something I love about testing our breakfast recipes is that I can also freeze them so the kids can have a homemade breakfast in minutes on a rushed morning. All I have to to is pop them in the toaster oven and top them with a drizzle of this delicious pancake. Breakfast in minutes and out the door they go!
I chose to make this strawberry syrup because they are available nearly year round. And of course, you can make this syrup with frozen berries too! Making this the ultimate year-round recipe! On a cost saving note: this is also the perfect recipe to use up those overly ripe berries you’ve had in your fridge for a little too long. Repurposing them into this strawberry syrup will extend the life of your berries and save you money on wasted food.
Why would you want to make your own strawberry syrup? For starters, it’s super easy. If you can warm up soup in a small pot you can do this syrup. It’s way better for you than the fake stuff. Yes, anything that has high fructose corn syrup and no real strawberries IS FAKE. It’s made with artificial colors, flavors, and other unidentifiable ingredients that I rather not purchase.
If you are anything like me, a parent who is trying to feed her family better with real food, these “distractions” are everywhere. Now, I know “sugar” isn’t the best thing for our kids, so I make this syrup with unrefined sugar or honey.
I hope you give this strawberry syrup a try and jazz up your pancake routine. What are some of your favorite pancake toppings? Do you have any family-favorite breakfast recipes?
Better Than IHOP’s Strawberry Syrup
- Category: Breakfast
- 2 cups diced strawberries
- ½ cup unrefined sugar (sucanat), sugar or, honey
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- In a medium saucepan, bring water,
sucanat(or sugar) and diced strawberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+cornstarch mixture and blend well. The sauce will thicken, the strawberries will have semi dissolved and the mixture will begin smelling like warm jelly. Turn off heat and allow some cooling before serving.
- My picky eaters like “smooth” syrup so I take this extra step: Carefully pour strawberry sauce inside a blender (or stick an immersion blender in the pot if you have one) and mix well until it’s a thick sauce. Slowly add about ¼ cup more water while blending.
- Store in refrigerator up to 30days. Take out a few minutes before serving at room temperature or warm.
If you want to eliminate the ‘refined’ sugar from this recipe, you can use maple syrup. Cook your berries and once they are “reduced” add in 1/3 cup maple syrup.