This simple berry syrup recipe is one you'll want to repeat again and again. It's so sweet, flavorful, and fresh, a perfect summer topping for your pancakes.
I love fluffy pancakes, I order them often when we go out to eat or I make them at home. Of course, maple syrup gets a little old and boring after a while. But, fruit syrups- those never get boring. There are so many different combinations and all of them have their own perks.
I love frozen fruit syrups because it means I can have minimal prep. The berries are there, ready, and just need to be tossed in a pot. Fresh berries require some washing, cutting, and that means added time and effort (and more dirty dishes!) Frozen berry syrup is low maintenance and prep making it ideal for mornings.
Why This Recipe Works
- Minimal ingredients. You won't need much to make this recipe, and the ingredients needed are fairly cheap and easy to find too!
- Fast to make. One batch of this syrup can be made in just a few minutes. Perfect for prepping in the morning or even the night before!
- A great maple syrup alternative. While we truly love and adore maple syrup on our pancakes or in recipes like our Maple Iced Coffee, having fruit syrup is a great change of pace.
Frozen berries- Use a blend of your favorite mixed berries or use berries that you froze yourself. Fresh berries can be used instead.
Sugar- Use some granulated sugar to sweeten the syrup.
Water- This will create the base of the syrup and help to cook down the berries.
Cinnamon- For added warm spice, add in a little ground cinnamon.
Cornstarch- This is the thickening agent used to make the syrup thicken up quickly.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make simple berry syrup with these simple step-by-step instructions:
Place the water, vanilla, sugar, cinnamon, and frozen berries into a saucepan over medium high heat.
Cook until warmed through and softened.
When the mixture is bubbling, use a potato masher to break up the large chunks of fruit.
You won't get it perfectly smooth, but you will make larger berries smaller, and that is the goal.
In a small bowl whisk together the water and cornstarch needed for the cornstarch slurry.
Add to the pot of cooked fruit.
Stir together to combine.
Continue to cook until thick and bubbling.
*Optional- Pour your syrup through a sieve to remove seeds and berry chunks.
Strain the mixture over a large bowl. Let rest for a few minutes to cool.
Pour our syrup into a serving bottle or container.
Pour over warm pancakes.
Serve and enjoy!
🍴 Recipe Tips
If you don't want any berry chunks in this syrup recipe, you can run it through a strainer before adding the cornstarch slurry. Just run it through a strainer, remove and toss the chunks, and pour the juice back into the pot and continue as directed.
The longer you let the syrup cool the thicker it gets, but it's a good syrup consistency within a few minutes. If you want it to thicken faster, I've been known to flash freeze it for a few minutes while I prepare my pancakes haha.
This syrup can last up to a week in the fridge if you keep it properly stored and sealed in the fridge. An airtight container works best, but I love the ease of using a mason jar because it's sealed and easy to pour or scoop from.
Absolutely. If you'd like to swap out the sugar for honey, it works pretty great! It changes the flavor a little, but in a good way.
Besides pancakes and waffles, other great ideas include pouring it over your favorite vanilla ice cream. YUM!
Check out these other tasty pancake recipes!
- Muffin Mix Pancakes
- (Copycat) Denny's Pancake Recipe
- Strawberry Cheesecake Pancakes
- The BEST Sweet Cream Pancakes
Simple Berry Syrup
- 2 ½ cup Frozen mixed berries (or fresh and chopped) ($2.68)
- ½ cup Granulated sugar ($0.11)
- ¼ cup Water ($0.00)
- ½ teaspoon Ground cinnamon ($0.05)
- 1 teaspoon Vanilla extract ($0.02)
- 2 teaspoons Cornstarch ($0.01)
- 4 teaspoons Water ($0.00)
- Place the water, vanilla, sugar, cinnamon, and frozen berries into a saucepan over medium high heat.
- Cook until warmed through and softened.
- When the mixture is bubbling, use a potato masher to break up the large chunks of fruit.
- You won't get it perfectly smooth, but you will make larger berries smaller, and that is the goal.
- In a small bowl whisk together the water and cornstarch needed for the cornstarch slurry.
- Add to the pot of cooked fruit.
- Stir together to combine.
- Continue to cook until thick and bubbling.
- *Optional- Pour your syrup through a sieve to remove seeds and berry chunks.
- Strain the mixture over a large bowl. Let rest for a few minutes to cool.
- Pour our syrup into a serving bottle or container.
- Pour over warm pancakes.
- Serve and enjoy!