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Making this Easy homemade strawberry syrup is the best way to elevate your breakfast game! With only two ingredients, making this is a no brainer!

strawberry pancake syrup on a stack of pancakes with slices of strawberries on top.

Deliciously fresh Strawberry Syrup

As the peak of strawberry season approaches, it’s time to take advantage of the fresh berries available at your local grocery store or farmer’s market. One great way to enjoy the sweet flavor of fresh strawberries is by making your own strawberry syrup. Not only is it a delicious addition to breakfast foods like pancakes, waffles, and French toast, but it’s also a versatile ingredient that can be used in cocktails, milk teas, Italian sodas, and more.

In this post, we’ll share a simple recipe for homemade strawberry pancake syrup that requires just a few basic ingredients and cooking time. We’ll also explore different ways to use your homemade syrup and offer tips for storing and preserving it.

Strawberry syrup in a syrup container.

Strawberry Syrup Recipe ingredients

​Ingredient amounts can be found below in the recipe card. 

  • strawberries– you can use either frozen or fresh strawberries!
  • granulated sugar

How to make Strawberry Syrup for Pancakes

  1. In a medium saucepan, combine the sugar and add the chopped strawberries to the pot and slowly bring the mixture to a boil.
  2. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the strawberries have broken down and the syrup has thickened slightly.
  3. Remove the pot from heat and let it cool for a few minutes.
  4. Then, pour the mixture through a fine mesh strainer or cheesecloth to remove any solids.
  5. Let the syrup cool to room temperature before transferring it to an airtight container, such as a mason jar or glass jars. Store in the fridge for up to 2 weeks.
strawberry syrup on pancakes

Strawberry Pancake Syrup tips

  • To make a smooth syrup, be sure to strain the mixture thoroughly using a fine mesh strainer or cheesecloth. This will remove any pulp or seeds from the strawberries and create a smoother texture.
  • If you prefer a less sweet syrup, you can reduce the amount of sugar to 3/4 cup or even 1/2 cup. Keep in mind that the syrup may be less thick if you use less sugar.
  • For a richer flavor, you can also use brown sugar instead of granulated sugar. This will add a caramelized flavor to your syrup.
  • If you’re using frozen strawberries instead of fresh ones, you may need to add a little bit of water to the pot to prevent the syrup from becoming too thick. You can also add a tablespoon of vanilla extract for extra flavor.

Homemade Strawberry Syrup Recipe Uses

  • On top of a big stack of pancakes or homemade waffles
  • Mixed into oatmeal or yogurt bowls
  • Drizzled over French toast sticks or crepes
  • As a topping for ice cream or frozen yogurt for a sweet treat
  • Mixed with sparkling water or soda for a refreshing drink
  • As a sweetener for strawberry lemonade
  • As a base for Italian sodas
  • As a topping for strawberry shortcake or angel food cake
  • As a flavoring for smoothies or shakes

How to store Strawberry Syrup

Store in the fridge in an air tight container for up to 1 week. The syrup can be frozen for up to 3 months, if desired.

pin Image for strawberry pancake syrup
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Strawberry Pancake Syrup (Strawberry Syrup Recipe)

Making this Easy homemade strawberry syrup is the best way to elevate your breakfast game! With only two ingredients, making this is a no brainer!
Prep Time: 10 minutes
Servings: 10


  • 4 cups strawberries, fresh or frozen
  • 2 cup sugar
  • water, up to 1/4 cup


  • Add the strawberries, sugar and 1 tbsp of water to a saucepan. Combine over medium heat until the mixture starts to boil.
  • Turn the heat down and simmer until the strawberries have broken down into a syrup. The strawberries will be very soft and mushy.
  • Add up to the remaining 1/4 cup of water to adjsut the thickness and stir to combine.
  • Run the syrup through a fine mesh strainer to filter out the pulp.
  • Allow the syrup to cool completely before storing in the fridge. Can be used on pancakes, in raspberry lemonade, on ice cream, cheesecake.. the possibilities are endless!


Calories: 172kcal | Carbohydrates: 44g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 43g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 10mg | Iron: 0.3mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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