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This peach syrup is super easy to make and can be drizzled over waffles, pancakes, French toast, and more.
Peach Pancake Syrup with Canned Peaches
If you are anything like me, adding toppings to pancakes is a moment of joy I can only compare with adding toppings to tacos. That's why I've made the best homemade blueberry pancake syrup and strawberry syrup, but today, we are turning canned peaches into a delicious, tangy-sweet elixir you'll love!
Ingredients
Using canned peaches skips peeling and dicing and reduces added sugar (or honey), since we are adding the liquid from the can. If you want to use fresh peaches, follow the tips I'll share below. You’ll also need cornstarch or tapioca starch and water to thicken the syrup.
Can You Use Fresh Peaches?
Yes, you can make this syrup recipe with fresh peaches, but some of the ingredient measurements will be different. Since you don’t have the sweet liquid from the canned ones, you need to add a little water and some sugar or honey. Don’t fret, I added those in the recipe card’s notes below.
How to Make Peach Pancake Syrup
With this recipe and the video below, making your own syrup with canned peaches couldn't be any easier. Check it out:
- Make a slurry.
The mix of water and cornstarch will thicken the syrup. - Cook the peaches.
Cook the peaches, sugar or honey, and the liquid from the can in a sauce pot and simmer it for 10 minutes. - Make it thick.
Add the slurry to the cooked peaches and watch it thicken in minutes. - Blend it smooth or serve.
For a smooth syrup, blend the cooked mixture until smooth.
Storing Homemade Peach Pancake Syrup
Once the canned peach syrup has cooled down, refrigerate it for one to two weeks. When you're ready to serve, remove the container from the fridge and let the syrup reach room temperature or warm it in the microwave for 15-30 seconds.
How to Use Peach Syrup
When I make peach waffles, peach French toast, or peach pancakes for breakfast, this is the first topping on my list! It’s also great to stir it into overnight oats, or drizzle it over Greek yogurt.
Easy Peach Syrup Recipe
Watch how it’s made:
Ingredients
- 15 ounce can peaches, peaches and syrup
- 2 tablespoons sugar or honey
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Prep:
- Make a slurry by combining the water and cornstarch in a small dish and setting it aside. Coarsely chop the peaches into ½ inch pieces.
Make the syrup:
- In a medium saucepan, add the peaches, sugar (or honey), and the liquid from the can to a boil. Stir occasionally. Reduce the heat and simmer for about 10 minutes.
- Add the slurry, simmer for 1 minute, and turn off the heat. Let the peach syrup sit in the pot for 5 minutes
- Transfer the mixture to a blender and blend until smooth.
Store:
- Store in an airtight container or jar in the refrigerator for up to two weeks. Take it out a few minutes before serving at room temperature or warm it the microwave.
lisa says
This homemade peach syrup is the most delicious!
Ayla Cacho says
Used local honey and peaches- soooo good! Didn’t blend it, forgot that step. Over pancakes it was like peach cobbler!!
Laura Fuentes says
This sounds delish! Thanks for sharing you enjoyed this peach syrup Ayla!
Kaitlyn says
I’m assuming you can also use this recipe for ANY fruit? Just sub out peaches and use raspberries or blueberries, etc…? Thanks!
Laura Fuentes says
If you want to use another fruit, I would suggest sticking to berries.
Marie says
If I use honey, could I add it after cooking the peaches in the water and letting it cool a little? So that the honey remains raw?
Laura Fuentes says
Yes, you can add it after the peaches cool!