Homemade Raspberry Pancake Syrup made from fresh or frozen raspberries is a decadent breakfast treat and is excellent on chocolate chip pancakes!
I wanted to make something this month that just screamed summer, and nothing says summer better than berries!
Living in Portland, Oregon has its perks. Besides the fabulous restaurants, endless lists of summer activities due to its location relative to both the coast and the mountains, and gorgeous setting, Oregon is known for its berries. The first time I went to a berry farm to pick my own berries, I was floored at how crazy big those juicy red raspberries were. I kid you not – some were half the size of my finger! Needless to say, I go every year to stock up and then store them in my freezer for future use for things like smoothies, cocktails, and desserts.
This recipe started by taking some recipes from my freezer and boiling them in water to extract the juice. The photo above shows 2 cups but I ended up actually using 3 cups of berries. Any foam created in the pot was scraped off and discarded. Once I had a rich juice extracted, I separated the seeds through a fine mesh strainer. I really pressed it with the spatula because I wanted to extract as much pulp as I could. If you want a perfectly smooth syrup, don’t push too hard.
The final result: a tart and perfectly sweetened raspberry syrup.
I made plain old multigrain pancakes from a box and filled them with dark chocolate chips for this particular breakfast. Why must chocolate and raspberry go so well together?
As you can see, my lovely 8-year-old daughter (aka food shot assistant) is doing a wonderful job pouring that wonderful syrup.
I had my hungry nephews over at the house when I was making this breakfast and I had to swat them and my kids away while I was getting the photos – it was like I was eating a piece of watermelon on a warm day at a summer picnic near a beehive.
The final result was a luscious dark red syrup that was absolutely perfect in every way. Serve it with some blueberry buttermilk pancakes if you’re going for a red, white, and blue them for 4th of July. Or just drizzle it on some melty chocolate chip pancakes and savor each little bite. YUM!
- Combine berries and half of the water in a medium sized pot. Bring to a boil over high heat and then reduce heat to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat. Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This left me with 3/4 cup dark red raspberry juice.
- Rinse out any pulp or seeds that may remain in pot and then add hot strained raspberry juice back in. Add sugar and bring to a boil over medium heat. Reduce heat to low and cook for 5-10 minutes, until slightly thickened. Remove from heat. Stir in vanilla.
- Allow syrup to cool from hot to warm, then serve over pancakes. Syrup will thicken as it cools.
- Will keep for a week or two if stored in an airtight container in the refrigerator.
If this recipe looks tasty to you, be sure to check out these other delicious recipes!
Heart Beet Pancakes (think red velvet with roasted beets – SO GOOD!)