Peach Pancake Syrup

Peach Pancake Syrup
We have a few fruit trees in our yard.  This year, the birds ate all 8 of the apricots on that tree.  The apple trees have grown so tall that, even on a really tall ladder, we cannot reach many of them before the birds eat them.  The peach tree, however, produced plentifully and we reaped a great harvest.

I always put some peaches in the freezer and can a few, too,  but I thought this year we could use an alternative to maple syrup for the tons of pancakes, waffles and French toast that we eat throughout the year. This peach syrup was super easy to make and tasted fantastic as it was cooking.

Peach Pancake Syrup
  • 12 cups peaches
  • 6 cups sugar
  • 6 Tbsp lemon juice
  • 3 tsp vanilla, coconut, or brandy extract
  1. Peel and cut the peaches and place into a food processor to puree.
  2. (It took me 4 batches to puree all 12 cups).
  3. In a large stockpot, combine the puree, sugar and lemon juice.
  4. Bring the mixture to a boil and then simmer for 5 minutes more.
  5. At this point, you can add the flavoring of your choice.
  6. I chose to leave it out until I open the individual jars to use, so each jar can have a different flavor if I choose.
  7. Fill sterilized pint jars and then process for 20 minutes in a water bath.
  8. Makes 8 pints.


Peach Pancake Syrup
Here’s the pickled peaches I made next:

Here is the sugarless (peaches, apple juice, lemon juice & pectin) jam I made after that:

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