Strawberry Syrup For Pancakes (refined sugar free)
This homemade strawberry syrup is a simple, refined sugar free recipe made with fresh strawberries and maple syrup for a naturally sweet, vibrant topping. It comes together in just 15 minutes, making it an easy way to add fresh strawberry flavor to pancakes, waffles, yogurt bowls, or desserts.
I started making this homemade strawberry syrup when I had a huge batch of fresh strawberries to use up, and now it’s one of those recipes I always keep in my back pocket. It comes together in just 15 minutes, tastes so much fresher than store-bought versions, and adds the perfect naturally sweet finish to just about anything. I love spooning it over my thick and fluffy strawberry banana pancakes, but it’s also amazing drizzled on waffles, French toast, or stirred into yogurt bowls for an easy upgrade.
If you want more ways to use it, try adding it to my strawberry chia pudding for extra flavor, spooning it over one of my cottage cheese cheesecake jars, or layering it into my strawberry tiramisu for a simple shortcut. It’s also so good swirled into oatmeal, oatmeal crepes, dolloped onto vanilla yogurt, or used as a topping for brunch spreads when you want something that feels special without extra effort.
How to Make Homemade Strawberry Syrup
This is a quick overview so you can follow along with the photos — scroll to the recipe card below for exact measurements and full step-by-step instructions.
Combine chopped strawberries, water, and maple syrup in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally and lightly pressing the berries as they soften to release their juices.
Remove from the heat and stir in vanilla extract. Strain through a fine mesh sieve for a smooth syrup, or keep it slightly chunky for more texture.
Use right away for strawberry banana pancakes, while it’s still warm or let it cool before storing in the fridge.
Tips & Tricks for the Best Strawberry Syrup
Give it enough time to simmer: The syrup thickens as water cooks off, so don’t rush it. If your syrup feels thin, let it simmer a few extra minutes on medium-low heat until it reduces slightly.
It thickens more as it cools: Keep in mind that strawberry syrup will continue to thicken once removed from the heat, so avoid over-reducing it in the pan.
Mash the berries as they cook: Gently pressing the strawberries helps release more juice and creates a richer color and flavor.
How to Store Strawberry Syrup
Let the strawberry syrup cool completely, then transfer it to an airtight jar or container. Store in the refrigerator for up to 5–7 days, giving it a quick stir before serving since natural separation can happen. You can also freeze it in a freezer-safe container or ice cube tray for up to 2 months — just thaw in the fridge or warm gently before using.
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
If you make the Strawberry Banana Pancakes, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Strawberry Syrup For Pancakes (refined sugar free)
Ingredients
- 2 cups fresh strawberries (diced)
- ¾ cup water
- 3 tbsp maple syrup (can sub honey, coconut sugar, or regular sugar)
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Place the chopped strawberries, water, and maple syrup into a small saucepan. Stir to combine and make sure the strawberries are evenly coated.
- Set the saucepan over medium-low heat. As the mixture warms, the strawberries will begin to release their juices. Stir occasionally to prevent sticking.
- Let the mixture simmer for 10–15 minutes, gently pressing the strawberries with the back of a spoon as they soften. Continue cooking until the berries are broken down and the liquid has slightly reduced.
- Remove the saucepan from the heat and stir in the vanilla extract and pinch of salt. This helps round out the flavor and enhance the natural sweetness.
- For a smooth syrup, pour the mixture through a fine mesh sieve into a bowl or jar, pressing lightly to extract as much liquid as possible. If you prefer a thicker, more textured syrup, you can skip straining or stir some of the softened berries back in.
- Let the syrup cool slightly before serving. It will continue to thicken as it cools. Use immediately or transfer to a jar and refrigerate for later.
Notes
- If your syrup didn’t thicken: Simply return it to the stove and simmer a little longer. If you need a quick fix, you can stir in a small slurry of ½ teaspoon cornstarch mixed with 1 teaspoon water and simmer for 1–2 minutes until thickened.
- Strain or leave chunky — both work: For a smooth, pourable syrup, strain it. If you prefer more texture (perfect for pancakes or yogurt), leave some of the softened berries in.
)
