Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This cherry syrup for pancakes is the best pancake topping for fruity pancakes. It’s made with only 6 ingredients in 15 minutes, and you can use either fresh or frozen cherries.
Taking the time to make your own homemade pancake syrup, such as this chocolate pancake syrup, for drizzling over pancakes is always worth it.
- This syrup is packed with real, natural cherry flavor, and tastes much better than any sort of store bought artificial cherry syrup.
- It takes 15 minutes to make, meaning that you can easily make it as you are cooking fresh pancakes.
- It can be made with fresh or frozen cherries so you can easily make this syrup throughout the year, even when cherries aren’t in season.
- It is vegan, dairy-free and gluten-free.
- Cherries: This recipe will work with any type of cherries, however it tastes particularly good when made with dark sweet cherries, such as Bing or Chelan. You can use either fresh or frozen cherries.
- Brown Sugar: Brown sugar adds a rich flavor that compliments the cherries well, as well as adds sweetness to the syrup. You can substitute this with granulated sugar if needed.
- Cornstarch: Cornstarch is used as a thickening agent to give this syrup its classic, thick pancake syrup consistency.
- Lemon Juice: A small amount of lemon juice brings out the cherry flavor and adds brightness.
- Vanilla Extract: A dash of vanilla extract gives the syrup an extra bit of sweetness.
- A cherry pitter to pit fresh cherries with.
- A small saucepan to make the cherry syrup in.
- A glass mason jar to store leftover syrup in.
Step 1: Add the cherries, water and brown sugar to a saucepan. Heat on medium to high heat until the mixture comes to a light boil.
Step 2: In a small bowl, mix the cornstarch and water together until smooth.
Step 3: Once boiling, add the cornstarch mixture to the cherry syrup and mix to combine. Use a fork to mash up the cherries.
Step 4: Reduce the heat to maintain a light simmer. Continue to simmer for 3 to 4 minutes, stirring occasionally until the sauce thickens up. Remove it from the heat and stir in the lemon juice and vanilla extract.
- Fridge: Let leftover cherry pancake syrup cool to room temperature. Transfer leftovers to an airtight glass container and store in the fridge for up to a week. Reheat leftovers in the microwave or in a saucepan before serving.
- Freezer: Because this syrup has cornstarch in it, it is not recommended to freeze it. Freezing this syrup can result in significant changes to its taste and texture.
- Blend for a smooth syrup. This cherry syrup will naturally have small chunks of cherries in it. If you prefer a pancake syrup that is completely smooth, blend the syrup in a food processor or small blender after it has cooled to room temperature.
- Add water if the syrup is too thick. The longer the syrup simmers, the thicker it will become. It will also thicken up a lot as it cools down. If the syrup is too thick at room temperature, add water, 1 tablespoon at a time until you reach the desired consistency.
- Be creative in using the syrup. This cherry syrup is the perfect pancake syrup, but it is also great on so many other things, such as on french toast, waffles, ice cream, cheesecake or with brie and a baguette.
Not really. This syrup is slightly to moderately sweet. For a tarter syrup, use tart cherries and reduce the sugar by half.
No. You can add frozen cherries directly from the freezer to the pan.
No. This is the perfect cherry-flavored pancake syrup, but it is not meant for making drinks with. For drinks, use a cherry simple syrup, which is made with cherries, sugar and water and doesn’t contain any cornstarch.