What’s better than the perfect, fluffy pancake recipe? Topping those epic pancakes with this easy homemade strawberry syrup!
Grab fresh or frozen strawberries and get ready to make the most delicious pancake topping ever.
Saturday morning pancakes are non-negotiable at my house. My kids never get tired of pancakes (who would!) and love all the different pancake recipes I’ve put together through the years.
My secret to serving pancakes weekly is freezing them ahead of time so that any morning can be a pancake morning! All I have to do is pop them in the toaster oven and top them with a drizzle of this delicious pancake syrup. Breakfast in minutes and out the door they go!
Healthy Strawberry Syrup
Why would you want to make your own strawberry syrup? For starters, it’s super easy, and if you can warm up soup in a small pot you can make this syrup. The real strawberry flavor also tastes so much better and we don’t need as much sugar or honey to sweeten it so this recipe has less sugar per serving compared to storebought syrup.
Strawberry Syrup Ingredients
To make this homemade strawberry syrup you’ll need:
- diced strawberries: the star of this recipe. You can use fresh or frozen berries.
- honey or regular sugar: honey or plain white sugar can be used to make this homemade syrup.
- water: added to the sugar and berries so everything can cook down into a syrup.
- cornstarch: a thickening agent and helps give the syrup a smooth consistency. A grain-free option would be arrowroot powder.
How to Make Strawberry Syrup
The ingredients are first cooked down on the stove-top then blended into a delicious, pourable syrup. It’s super easy to make and goes like this:
- Make a slurry
Combine 2 tablespoons of water and cornstarch in a small dish and set aside.
- Add everything to a saucepan
Bring the water, sugar, and strawberries in a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Stir in the slurry
Add the water-cornstarch mixture to the saucepan and stir to combine. Remove from heat.
- Blend until smooth
Carefully pour the strawberry sauce into a blender, top with the lid, and process until smooth. Slowly add about ¼ cup more water while blending.
- Serve and Store
Drizzle the warm syrup over a stack of pancakes and enjoy. Refrigerate the remaining syrup in a lidded jar for 1 to 2 weeks. Remove the syrup from the fridge a few minutes before serving.
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.
Really, it IS that simple to make your own fresh fruit syrup! If you are new to this blog, you might want to check out my gluten-free pancake recipe and the Blueberry Syrup Recipe. I’m sure they will become favorites at your house too.
Strawberry Syrup Recipe
This is a simple pancake syrup recipe you can make with fresh summer strawberries or that frozen stash in your freezer. Once it’s cooked into a syrup and blended it’s easy to drizzle and adds a sweet, fresh flavor to pancakes, waffles, or french toast. It’s also a great idea to use up those overly ripe berries in your fridge.
Strawberry Syrup Recipe
- 2 cups strawberries, diced
- ½ cup sugar or honey
- 1 cup + 2 tablespoons water, divided
- 1 tablespoon cornstarch
- In a small dish, combine 2 tablespoons water with 1 tablespoon cornstarch and set aside.
- In a medium saucepan, combine the water, sucanat (or sugar), and diced strawberries and bring to a boil stirring occasionally. Reduce heat and simmer for about 10 minutes.
- Add the water-cornstarch mixture and stir to combine. The sauce will thicken and the strawberries will begin smelling like warm jelly. Turn off heat and allow the mixture to cool slightly before serving.
- If you prefer a smooth syrup, carefully pour the cooled strawberry sauce in a blender and process until smooth, slowly adding an additional ¼ cup of water while blending.
- You could also blend the syrup directly in the saucepan with an immersion blender.
- Serve the warm strawberry syrup over pancakes.
- Refrigerate the leftover syrup in a lidded jar for one to two weeks. Remove the syrup from the fridge prior to serving.