Looking for a homemade raspberry syrup recipe that is perfect for pancakes, waffles, French Toast, ice cream, and more? This delicious recipe is easy to make with fresh raspberries and the perfect addition to your breakfast or dessert!
Recipe Updated 2022
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love This Syrup
This syrup is incredibly easy to make with just a few ingredients, and it tastes so much better than anything you could buy at the store! The raspberries give it a beautiful color and flavor that is perfect for topping all of your favorite breakfast foods.
Fresh or Frozen Raspberries to Make Syrup?
You can use either fresh or frozen raspberries to make this syrup, whichever you have on hand. If you are using frozen raspberries, there is no need to thaw them first. Just add them straight from the freezer to the pot!
Try this syrup with these Copycat Cheesecake Factory Lemon Ricotta Pancakes!
Raspberry Pancake Syrup Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Raspberries: For this homemade raspberry syrup, I prefer to use fresh raspberries, maybe a little past their prime. But, frozen raspberries are also a great alternative.
Water: Just a little bit of water helps to create the syrup consistency and also prevents the raspberries from burning.
Sugar: You can adjust the amount of sugar to taste. I find that 1/2 cup is the perfect amount for me, but feel free to add more or less sugar depending on your preferences.
Vanilla Extract: This is completely optional, but I love the flavor that it adds to the syrup. If you don’t have any on hand, you can leave it out or substitute with another extract like almond or lemon.
How to Make Homemade Raspberry Syrup
 Add the raspberries and 1/2 cup of water to a pan and bring to a boil.
 Reduce the heat and simmer for 15-20 minutes.
 Place a mesh strainer over a bowl and pour in the raspberry mixture.
 Use a spatula to push the juice out of the raspberries.
 Return the raspberry juice to the pan, and add the remaining water and sugar.
 Bring to a boil again, then reduce to a simmer for 5-10 minutes.
 Remove from heat and stir in the vanilla extract.
 Pour over your favorite pancakes, waffles, french toast, or dessert!
More Breakfast Recipes To Try:
- Sweet Cream Pancakes
- Perfect French Toast
- Crispy Waffles
- Funnel Cake Waffles
- Butter Pecan Cinnamon Rolls
- Sweet Cream Waffles
- Cinnamon Swirl Banana Muffins
- Red Velvet Cake Mix Cinnamon Rolls