Apricot Pancake Syrup

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.

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

13 Awesome Asparagus Recipes to Celebrate This Spring
Recipe Round-Ups

13 Awesome Asparagus Recipes to Celebrate This Spring

by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...

The Ultimate Guide to Picnicking

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...