Fresh, ripe strawberries are blended with sugar and a hint of lemon to create this sweet, smooth strawberry syrup. Perfect for pancakes, waffles, French toast and ice cream.
Why You’ll Love This Recipe
If you find yourself with an abundance of strawberries this Spring, I highly recommend whipping up a batch of this Strawberry Pancake Syrup.
This syrup is an especially great way to use up those over-ripe strawberries that are on the verge of going bad. Thankfully, instead of throwing them out, you can turn them into something delicious.
You definitely want to use ripe strawberries in this recipe, because they make for a much sweeter sauce. Don’t worry, there’s a bit of lemon juice in the recipe to contrast with all that fruity sweetness.
Besides fresh strawberries you only need a few pantry staples to make this syrup–sugar, lemon juice, vanilla and butter.
Not only is this syrup sweet and tasty, it’s also pretty. I just love the beautiful pink color, which makes it perfect for pouring into glass jars and sharing with friends.
If you’re planning to make a special breakfast for mom this Mother’s Day, this strawberry syrup is perfect for the occasion.
It’s great on pancakes, waffles, French toast and even ice cream. Honestly, it’s kind of hard not eating it by the spoonful. At least, it’s hard for me!
One of my favorite ways to use this syrup, especially in the summer, is to stir a few spoonfuls into a cold glass of lemonade–instant strawberry lemonade!
This syrup also freezes well, in glass jars, or freezer safe plastic containers. It’s always refreshing to pull some of this strawberry syrup from the freezer when winter rolls around.
Next time you have more strawberries than you can eat, turn them into this beautiful and delicious Strawberry Pancake Syrup. You won’t be disappointed.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: strawberries, lemons
- Sugar
- Vanilla
- Butter
Strawberry Pancake Syrup
Ingredients
- 16 ounces fresh strawberries hulled
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon butter
Instructions
- Add hulled strawberries to blender with the water. Puree until smooth.
- Strain puree through a mesh strainer into a medium saucepan. Stir in sugar, lemon juice and vanilla. Bring to a simmer over medium heat.
- Continue to simmer, stirring occasionally, until the syrup thickens and coats the back of a spoon, about 10 minutes.
- Remove from heat and stir in the butter until melted and smooth.
- Cool syrup before pouring into airtight containers and storing in the refrigerator or freezer.
2 comments
Stephanie Brennan
Just made this syrup and it is absolutely delicious! I moved to Washington state and just in time for the strawberry harvest. I got a flat of strawberries and looked for different ways to make recipes and this just stuck out. The vanilla and butter addition made this just the perfect blend and can’t wait to make my pancakes for the family. Thank you for sharing.
Karen Buckley
How long does this last in the fridge?