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