This post for fruit flavored syrups for pancakes made with real fruit may contain affiliate links.
Literally the best part of going out to a pancake restaurant instead of having them at home is the fruit flavored syrups. See, I’m more of a homemade pancake girl, because I love mine extra fluffy and a little bit undercooked. But when it comes to those fruit flavored syrups, I always feel a little like I’m missing out when I’m eating pancakes and waffles at home. Luckily, they’re really not hard to make and they store in the fridge for weeks!
Making fruit flavored syrups with real fruit is so simple. And, once you get the basic formula down, you can do it for tons of different fruit combinations.
Strawberry? Sure. Mixed berry? Absolutely. Peach? Best-ever. If you have the fruit, you can likely make a syrup from it.
To make the syrup, you simply need to bring 1 cup of fruit, 3/4 cups sugar, and 1/3 cup of water to a boil. Your fruit can be a cup of the same type or one cup total of multiple fruits. Stir the boiling mixture for roughly 5-10 minutes until it’s almost as thick as you’d like it to be. Remember, it will continue to thicken for a minute or two after you turn off the heat.
Strain it into a heat-safe bowl and press any excess syrup from the fruit, then discard the fruit or save it to top your pancakes with, also. Let the syrup cool, and you’re all set!
Because the primary ingredient is fruit, you’re getting a ton of fresh fruit flavor, and the beautiful colors of your syrups are all natural– you’re not adding any food dye or anything! That’s always a perk because these bright, pretty syrups are so much fun for kids because of the colors, but they don’t have any added food coloring at all, so you don’t have to stress.
How to Yield the Different Syrup Colors
Deep Red: To make very red syrup, use 1/3 cup strawberries, 1/3 cup raspberries, and 1/3 cup pitted cherries with the sugar and water amounts listed in the printable recipe below.
Pink Paradise: For a pretty-in-pink color, use 2/3 cup strawberries and 1/3 cup peaches for the fruit in your fruit flavored syrup.
Yellow Sunrise: Use 1 cup of peaches, or for a more tropical twist, use 3/4 cups peaches and 1/4 cup pineapple.
Purple Passion: You’ll need 1/2 cup blueberries and 1/2 cup blackberries for this deep purple syrup.
Purple Berry Twist: For a lighter purple, use a full cup of blueberries.
Honestly, though, the sky is the limit when it comes to delicious syrups.
You can find the jars I serve and store my syrups in here— they look beautiful on a breakfast table or an at-home breakfast buffet for a brunch.
These fruit flavore syrups store nicely in a sealed container for about a month in the refrigerator, so you’ll be able to use them again and again– trust me, you’re likely to run out before they go bad! The recipe is also easily doubled and tripled, but you may need to increase the boiling time if you’re increasing the ingredient volume in the saucepan.
What fruit combination do you want to try first?
Let me know in the comments below. Be sure to scroll down for the full, printable recipe at the bottom of the post.
Tools for Making Fruit Flavored Syrups
More Sweet Breakfast Favorites
Copycat IHOP Double-Dipped French Toast
Red Velvet Pancakes and Cream Cheese Icing
Homemade Toaster Pastries
Easy Strawberry Turnovers
Easy Waffle Cake from CakeWhiz
Butterscotch French Toast Bake from Dizzy, Busy and Hungry
Savory Breakfast Inspiration
Fruit Flavored Syrups Recipe with Real Fruit
- 1 C fresh or frozen fruit
- 3/4 C sugar
- 1/4 C water
- Bring fruit, sugar, and water to a boil in a saucepan over medium heat.
- Boil, stirring near-constantly for 5-10 minutes or until syrup is almost as thick as you'd like it.
- Remove from heat. Strain syrup and discard fruit or save for another use.
- Let syrup cool, then transfer to a sealed, air-tight jar and refrigerate for up to 1 month.
- Experiment with different fruit combinations for fun flavors and colors. Use 1 cup total of fruit, whether you are using a combination or one individual fruit. For peach-berry, for example, use 1/2 cup peaches and 1/2 cup mixed berries. For cherry, use 1 whole cup of cherries.