Recipe

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Turn everyday pancakes into something special with this strawberry syrup recipe.

This strawberry pancake syrup is easy to make, cooks down in just 10 minutes,
and tastes so much better than anything from a bottle.

front view of a fluffy pancake stack topped with a little butter, pouring homemade strawberry syrup on top.

Strawberry Syrup for Pancakes

I first made this strawberry syrup for my homemade pancakes when my kids were little and shared it on this site back in 2013 (time flies!) It's super easy and quick to make, just like my blueberry syrup for pancakes, and a great way to switch up how we top our favorite pancake recipes on weekends.

Ingredients

Unlike store-bought syrups, this one is made with strawberries (fresh or frozen), a little water as the liquid, granulated sugar (honey will also work) to sweeten, and a little cornstarch to thicken it.

How to Make Strawberry Pancake Syrup

Whether you like your strawberry syrup smooth or with berry pieces, here is what you need to know about making it:

Cook down the diced strawberries, water, and sugar in a medium saucepan. Smaller pieces break down more quickly into a preserve-like consistency. If using frozen, partially thaw them, then coarsely chop.
Add the slurry (cornstarch + water) to the strawberry sauce. Turn off the heat and let it cool down slightly before serving. The sauce will thicken as it cools.
Keep the syrup as is with strawberry pieces or blend it into a pourable liquid. Blend it for 30 seconds on medium speed until smooth. To remove the strawberry seeds, pour the syrup through a strainer.
Enjoy the syrup over pancakes, and store it once it’s cooled.

side by side image of strawberry syrup in a blender to make it smooth on the left and on the right, filtering the syrup through a colander to remove the strawberry seeds and make it smooth

Thickening the Syrup

The slurry added at the end will thicken the syrup in about 10 minutes as it cools. If it turns out thicker than you'd like, especially after blending, just stir in a little water to adjust the consistency.

Storage Tips

Strawberry syrup should be stored in a lidded jar or bottle and refrigerated for up to 2 weeks. Warm it in a saucepan or microwave it in short 15-second increments before serving.

homemade strawberry syrup in a jar. a spoon pouring some to show thickness/texture

More Ways to Use Strawberry Syrup

Drizzle this strawberry syrup over golden, classic waffles, added to cottage cheese or plain Greek yogurt, dip French toast sticks, pour it over ice cream, or add it to overnight oats.

front view of a fluffy pancake stack topped with a few sliced strawberries and strawberry syrup falling down the sides

Strawberry Syrup Recipe

jar of strawberry syrup pouring over a large stack of pancakes

Servings: 16 approx. 2 cups

Prep Time: 5

Cook Time: 15

Total Time: 20

Turn everyday pancakes into something special with this strawberry syrup recipe.

5 from 311 votes

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Watch how it’s made:

Ingredients

2 cups diced strawberries, fresh or frozen
½ cup sugar, or honey
1 cup + 2 tablespoons water, divided
1 tablespoon cornstarch

Instructions

Prep:

In a small dish, combine 2 tablespoons of water with 1 tablespoon of cornstarch to make a slurry and set aside.
Slice the strawberries first, then measure 2 cups.

Cook down the fruit:

In a medium saucepan, combine the water, sugar (or honey), and diced strawberries. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for about 10 minutes. The strawberries will break down over time. You're looking for a preserve-like consistency.
When the berries have cooked down, add the slurry to the pot and stir to combine. Simmer for a minute or two, while stirring, and turn off the heat. Let it sit in the pot to cool for 5 to 10 minutes. The syrup will thicken as it cools.

Make it smooth:

Once the strawberry syrup has cooled to room temperature, blend it for 30 seconds to 1 minute on medium speed, until smooth. This is when you'll be able to see the syrup's true texture/thickness (after it's cooled down and blended). If you like it thinner, add up to ¼ cup of water and mix.
To remove the strawberry seeds, pour the blended syrup through a strainer. Then drizzle it over pancakes, waffles, and more.

Storage:

Refrigerate the leftover syrup in a syrup container or lidded jar for up to 2 weeks. It can be warmed in a small pot or in short 15-second increments in the microwave, stopping to stir in between.