Apricot Pancake Syrup

Ingredients (5)

  • 1 pound fresh apricots, pits removed and cut into 1-inch pieces, or 40 frozen 1-inch apricot pieces, thawed
  • 1 1/2 cups packed dark brown sugar
  • 1/4 teaspoon fine salt
  • 1 1/2 cups water
  • 1 1/2 teaspoons freshly grated ginger (from about a 2-inch piece)
Try Amazon Fresh
Nutritional Information
  • Calories246
  • Fat0.3g
  • Saturated fat0.02g
  • Trans fat
  • Carbs62.45g
  • Fiber1.52g
  • Sugar60.35g
  • Protein1.13g
  • Cholesterol
  • Sodium115.49mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Apricot Pancake Syrup

Switch up your weekend pancakes or waffles with a drizzle of apricot syrup. Its slightly tart flavor won’t give you a toothache like so many sweet syrups.

Game plan: To freeze fresh apricots, slice them in half, remove the pits, and cut the fruit into 1-inch pieces. Arrange on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or an airtight container and store for up to 1 month. Thaw before proceeding with the recipe.

This recipe was featured as part of our story on freezing summer fruits.


  1. 1Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar. Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
  2. 2Add water and ginger, stir to combine, and bring to a boil over high heat. Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes. Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain. Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
  3. 3Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids. Using a spoon, skim any foam from the surface and discard. Cool to room temperature and transfer to a container with a tightfitting lid. Refrigerate for up to 1 week.
Load Comments

Recommended from Chowhound

The Ultimate Guide to Thanksgiving

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...