How to Make Any Kind of Berry Pancake Syrup

You can make berry pancake syrup with any kind of fresh or frozen berries you have on hand! Say goodbye to syrups with High Fructose Corn Syrup and say hello to homemade, naturally-sweetened alternatives instead!How to Make Any Kind of Berry Pancake Syrup -

If you want to jazz up your pancakes, try topping them with a simple, flavour-filled syrup made with fresh-picked berries! Frozen berries will work, too, but if you’re hitting the U-Pick farms this summer, be sure to set aside some berries for this!

Make a strawberry syrup this month, and blueberry next! When July hits, try it with black raspberries, and in August, enjoy the flavours of blackberries and red raspberries.

Other fruits will work well, too, like cherries or peaches.

After you try this syrup on pancakes, make a batch for other uses, too! Drizzle it over pound cake, use it as an ice cream topping, or pour it over a bowl of fresh fruit!

Another thing I love about this recipe? It’s a good way to stretch expensive maple syrup, without having to buy the fake stuff.

How to Make Any Kind of Berry Pancake Syrup -
4 from 1 vote

Berry Pancake Syrup


  • 1 cup berries
  • 1/2 cup water
  • 1/2 Tbsp cornstarch
  • 1/4 cup maple syrup


  1. Heat the berries and water in a saucepan over medium heat.
  2. Measure cornstarch into a small bowl. When the berry mixture begins to simmer, dip out a few spoonfuls into the cornstarch. Mix well.
  3. Stir the cornstarch mixture into the saucepan. Let everything simmer and bubble for a minute, until the syrup begins to thicken.
  4. Stir in maple syrup.

Recipe Notes

If using strawberries, you may need to add 2 Tbsp water in step 1, since strawberries may be less juicy than other berries! Chop berries before adding to saucepan.

Peach variation: Substitute berries for finely chopped peaches! Increase the water by 1/4 cup.

Cherry variation: Substitute berries for chopped cherries! Increase the water by 2 Tbsp.

DIY Berry Pancake Syrup - RichlyRooted.comWhat’s your favourite way to top pancakes?


  1. Hi there! Looks like a perfect recipe. Since I won’t be canning these syrups, how long do they last in the fridge?


  2. And one more question… say if I wanted to make it a seedless strawberry syrup. At what point would I strain the berries? Before boiling or after?

  3. I am putting on a moose lodge fundraiser. And I thought I would try this out. We are having a pancake breakfast, and I think this would add a wonderful touch. Thank you so much for the recipes.

    1. So neat! I hope the fundraiser went great, and the syrup turned out well! Recently I made this recipe with fresh cherries, and a bit of almond extract stirred in at the end and it was heavenly!

    2. I doubled this recipe using blueberries and strawberries. In the future, I will use half as much water. I had to simmer for a good 10 minutes before I had the consistency I wanted. I also used twice as much maple syrup since it tasted watery. In the end, it was a tasty addition to our Sunday pancakes!

    1. It will keep for at least two weeks, potentially three. Of course, if you see any patches of mold growing on the top or the taste has altered, toss it. We’ve never had it around long enough for that to happen!

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