Homemade Peach Syrup (made with unprocessed sugar)

We usually top our pancakes with real maple syrup or homemade applesauce. Sometimes peanut butter and jelly. Or peanut butter with maple syrup. Or honey. Or if we sprinkle a few mini chocolate chips into the pancakes, we don’t really need syrup at all. But last week when we had some fresh, local peaches in our kitchen, I made a quick and healthy homemade peach syrup that is oh-my-goodness good.

You need exactly two ingredients to make this: peaches and sucanat. The two together cook to form a syrup. No water necessary. Can you believe how easy this is?

Homemade Peach SyrupYum

Homemade Peach Syrup (made with unprocessed sugar)
  • 3 fresh peaches (or 2 cups frozen)
  • 2 Tablespoons sucanat or brown sugar
  1. Slice peaches into a saucepan.
  2. Stir in sucanat and cook on medium heat, stirring occasionally until the peaches are tender and the ingredients have formed a syrup.

You can add a few shakes of cinnamon if you like. Of course I love doing that in the fall when everything seems to need to smell and taste like cinnamon.

I love how the fruit and sugar cooked together form a syrup naturally. This works with both fresh or frozen fruit. No need to thaw the frozen fruit before cooking!

Homemade Peach Syrup


Another variation of this Peach Syrup recipe is…

Easy Raspberry Pancake and Waffle Syrup

Easy Raspberry Pancake and Waffle Syrup - Only Two Ingredients!

It’s the same idea – just sub out peaches for raspberries. Or use blueberries instead. Or strawberries. Or any combination of peaches or berries to make a multi-fruit syrup. See how easy this is?

In case you need them (and of course you do want them), here are our family’s favorite pancake and waffle recipes:

What’s your favorite way to top pancakes and waffles?


  1. Lyndsay says

    So last week I had a box full of peaches. This week I have jars of peaches and peach preserves. Jars and jars and jars of peaches. So next year I will make this! Can you can it like preserves? Or do you just keep it in the fridge? And how long does it last?


    Laura Reply:

    I just keep it in the fridge. I’d say it would last for a week or two.


  2. says

    I usually use fruit preserves, but to change things up I like to make fresh berries into a compote by cooking them with a bit of water, cornstarch, a tiny bit of sugar, and some cinnamon. It’s really good!
    I also like to put banana slices and a few chocolate chips into each pancake on special occasions. No other topping is necessary, but I suppose you could do whipped cream. :)


  3. Rebekah says

    This year I made strawberry syrup and blackberry syrup. Canned them both. Just remember to add the 2 Tbsp of lemon juice for a quart when you do the fruit syrups. I would just take my canned peaches though and make a quick syrup on the stove while flipping the pancakes. We love homemade plain pancakes but also apple yogurt pancakes, oat pancakes, with all types of syrup! The raspberry syrup turned out a little tart this year! Strawberry and blackberry is our favorite!


  4. Brenda says

    Looks Yummy. We had pancakes yesterday and I changed your Blueberry syrup recipe a little by using 2 cups of frozen Strawberries, Blueberries and Blackberries all mixed up. My pickiest eater said “please make this everytime we have pancakes!” I will try the peach next time. My favorite topping is peanut butter and maple syrup.


  5. Janet says

    I’ve been lurking on your website for some time now and although I haven’t made all the changes your family has made I have made HUGE strides in my quest to eat healthy (and it made a difference to the tune of 50lbs :-)so far) Anyway, I wanted to let you know I tried making a similar syrup only with apples and it was absolutely wonderful! Thanks for the recipe!


  6. Kristin says

    I like to make a compote with sliced apples for pancakes. Simply peal and slice apples. Put a splash of water in the pan, add apples, bring to a simmer and cook for 10 minutes. Then add cinnamon to taste and serve. No sugar is needed! Though I do like to guild the lilly and top with whipped cream.


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