The Sunday Recipe: Elderberry Pancake Syrup

Elderberry Pancake Syrup

We have elderberries growing wild around our yard in Upstate New York, mostly planted by birds. I’ve made elderberry jelly over the years many times, and the flavor is dark, rich, and unique. I just love it, but I’m trying to stay away from the sugar. I had the thought to make an elderberry syrup, based on the elderberry jelly recipe, but with maple syrup and minus the pectin. It turned out to be maple syrup with a strong side note of elderberry. I think if I’d used regular sugar it would have tasted more strongly of the elderberry fruit. I’ll probably try something a little different next time but I definitely won’t be throwing this away. We had it on some mascarpone cheese mousse and it was delicious.


  • ½ cup elderberry juice (from about 8 ounces elderberries)
  • 8 ounces maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon butter


  1. Stem and rinse the elderberries.
  2. Place in a pot and crush.
  3. Bring to a low boil and turn down to simmer for 15 minutes to release the juice.
  4. Strain.
  5. Measure ½ cup juice into a clean pot with the maple syrup, lemon juice, and butter.
  6. Bring to a boil then turn down to a low boil and cook for about 20 minutes, stirring frequently.
  7. Use on pancakes, ice cream, or whatever you like a syrup on.

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