Easy Peach Syrup Recipe

Grab those canned peaches and let’s make this mouthwatering syrup in no time! Ridiculously tasty, easy, and the best topping for all things breakfast!

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—and that’s saying something! That’s why I’ve made homemade blueberry pancake syrup and strawberry syrup, but today, we are turning canned peaches into a delicious, tangy-sweet elixir you’ll love!

This Peach Syrup recipe is super simple to make in 15 minutes, with few ingredients and no more effort than stirring a couple of times. By using canned peaches, you skip peeling and dicing and reduce the added sugar since we are adding the liquid from the can. #EPIC

You can also use fresh peaches for this recipe by following the tips I’ll share below. Once the syrup is ready, it lasts one to two weeks in the fridge, but after you try it, the jar will be empty soon!

Ingredients

Combine canned peaches with a few extra ingredients and you’ll get an irresistible peach syrup you’ll want to drizzle over everything! The measurements are at the end of the post, but first, check what you need for this simple recipe:

• Canned peaches: the base of this syrup.
• Sugar: you can use honey instead. 
• Canned peach syrup: adds more flavor and reduces the amount of sugar by half since it’s already sweetened.
• Cornstarch or tapioca starch: to thicken the syrup.
• Water: to combine with the starch.

Can You Use Fresh Peaches? 

Yes, you can make this Peach 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, making your own syrup with canned peaches couldn’t be any easier. Check it out:

1. Make a slurry
   The mix of water and cornstarch will thicken the syrup.
2. 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.
3. Make it thick
   Add the slurry to the cooked peaches and watch it thicken in minutes.
4. Blend it
   For a smooth syrup, blend the cooked mixture until smooth.
5. Store
   Pour it into a lidded jar and it’s ready to be enjoyed. Or, keep it in the fridge for up to two weeks.

Sound too easy to be true? Watch how this peach syrup is made in this quick video:

Storing Homemade Peach Pancake Syrup 

Pour the canned peach syrup into an airtight jar or container, and once it has cooled down, store it in the refrigerator 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

Initially, I made this peach syrup recipe as a pancake topping, but once you give it a try, you’ll want to drizzle it over anything! 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 over Classic Pancakes, pancakes made with yeast, and Gluten-Free Pancakes.

And that’s just one epic way to use it. I mean, serving this peach syrup over French toast, stir it into overnight oats, or drizzle it over Greek yogurt? I can’t keep writing because I’m drooling.

More delicious ideas? Drizzle it over a slice of pound cake, a bowl of vanilla ice cream or use it to sweeten iced tea. Are you thinking about doubling the recipe now? I know, it’s that good!