STRAWBERRY PANCAKE SYRUP — 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.
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.
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 Strawberry Pancake Syrup recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Strawberries
Color: Strawberries don’t ripen once they’ve been picked, so look for bright red strawberries. Strawberries with too much yellow or green won’t taste as sweet. Fresh berries will also have fresh looking, green leaves.
Size doesn’t matter: Lot’s of things can affect the size of strawberries, from the type of berry to weather and growing conditions.
Smaller strawberries are sometimes sweeter, but larger berries are delicious too.
Storing: Store strawberries in the refrigerator, unless you’ll be eating them that day. Leave the stems on as long as possible, and don’t wash berries until you’re ready to use them.
Strawberries are like little sponges–once you get them wet, they’ll get mushy and spoil faster.
Here’s what you’ll need to make Strawberry Pancake Syrup
- Produce: strawberries, lemons
- 16 ounces fresh strawberries, hulled
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 tablespoon butter
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 17mgCarbohydrates: 31gFiber: 2gSugar: 29gProtein: 1g
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Who Dished It Up First: This is an original recipe