This Strawberry Sauce for Pancakes and Waffles is super delicious, super quick, and super easy to make.
Looking for some more breakfast favorites? Try these Classic Crêpes for Two and Mini Strawberry Breakfast Cake or just scroll through the Breakfast Category !
Hey, you know what the best breakfasts in the entire world are? Pancakes and Waffles.
You know the best way to eat them? Absolutely smothered in Strawberry Sauce.
And lucky for all of us, strawberry sauce for pancakes and waffles (and anything else you want to pour it over) is one of the easiest things you can make at home.
You just chop up some strawberries. (This recipe’s GREAT if you have an excess of strawberries from the garden or farmer’s market!)
Whisk together cornstarch and a little water to make a cornstarch slurry.
Add that and some sugar, water, and lemon juice to the strawberries and simmer for three to four minutes until everything is nice and thick and syrupy.
And then pour over pancakes (like my Buttermilk Pancakes for Two ) or crispy waffles and take a little bite of heaven!
Like I said, easy, right?
Oh, and after that crazy good breakfast, if you have any Strawberry Sauce left, it’s also killer chilled and served over cheesecake or (hot or cold) over ice cream.
Just sayin.
As written, this Quick and Easy Strawberry Sauce for Pancakes and Waffles recipe makes enough for two to four servings. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–see recipe notes for preparation changes.
Ingredients
- ▢ 2 cups ( 12oz ) hulled and chopped fresh strawberries
- ▢ 1/3 cup ( 66g ) granulated sugar
- ▢ 1/3 cup water
- ▢ 1/2 teaspoon lemon juice fresh or bottled is fine
- ▢ 1 tablespoon cornstarch whisked together with 2 tablespoons water*
Instructions
- In a medium saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch/water slurry. Stir and bring to a simmer. Keep at a simmer (adjusting temperature as necessary), stirring often until thick and syrupy, about 3 to 4 minutes.
- Remove from heat, pour over pancakes, waffles, or ice cream, and enjoy!
Notes
Adapted From Tori Avey
Make a big batch of these two-ingredient Watermelon and Yogurt Frozen Dog Treats to keep your pup cool this summer!
Looking for more dog treats? Try these High-value Dog Treats and Gingerbread Cookies for Dogs !
I’ve been having a ton of fun making people popsicles all summer (popsicles for people , not popsicles from people –this is not that sort of food blog, or is it? ).
There have been Yogurt Smoothie Popsicles .
There have been Cookies and Cream Popsicles .
And there have been (my personal favorite) Homemade Pudding Pops .
And every time I eat one, Ella sits at my feet, staring mournfully up at me, just begging me to drop the last little bit of popsicle on the stick–which, admittedly, I do sometimes because I’m a sucker.
So I figured it was about time to spread the popsicle wealth and make some to share with our four-legged friends. I mean, they’re having to suffer through the heat of summer with the rest of us, so they may as well get in on the fun.
Last year I dipped a foot into the pupsicle (<–that word will never stop being so delightfully stupid) pond and made Birthday Cupcake Dog Popsicles . This summer, I wanted something a little simpler and just happened to have a big container of yogurt and some watermelon handy, so I whipped up these Watermelon and Yogurt Frozen Dog Treats.
These treats are just those two ingredients, pureed watermelon and yogurt, frozen together. The end. I used an immersion blender to puree my watermelon. You can use a blender or a food processor, or if you’re feeling real lazy, you can skip the pureeing and just mash the heck out of it with a potato masher–it wont be completely smooth but your dog’s not going to care.
For the treats in these photos I used these cute silicone molds , but you can make them in an ice cube tray, a mini muffin pan, or even a regular muffin pan if your dog is on the larger side, and your dog will love them just as well.
Aside from being super easy and a great way to use up leftover watermelon and yogurt, if your dog likes watermelon, they’re going to go NUTS over these treats.
Ella did! I wanted a picture of Ella with the treats, but they were too cold to hold, so I just put the plate of them on the floor and tried to get a shot of her chowing down on one from the pile. Those pictures turned out like garbage, but I wish you could have seen the pure joy on her face when she realized she had permission to dive into the entire plate of treats.
She basically attacked it like a monster. 🙂
Please note, watermelon and yogurt are safe for dogs to eat, but some dogs don’t process dairy well. If that’s the case for your dog, you can omit the yogurt. And as always, check with your vet if you have any questions or concerns about what you’re feeding your pets.
Dogs should be supervised when eating frozen treats. That goes double for these as they will stain your carpet if your dog wanders off and leaves a piece of one to melt somewhere!
This recipe calls for plain, unsweetened yogurt. DO NOT use yogurt that has been sweetened with xylitol, as it is toxic to dogs .
Watermelon and Yogurt Frozen Dog Treats (Pupsicles)
Ingredients
Special Equipment
- Immersion blender or blender or food processor
- Silicone treat molds or ice cube tray or mini-muffin pan
Frozen Dog Treats
- 2 cups chopped seedless watermelon
- 15 tablespoons (just under 1 cup) plain yogurt *
Instructions
- Puree watermelon chunks until smooth. Add 1 tablespoon of yogurt to each space in your mold or ice cube tray. Fill the rest of the way with watermelon puree. Freeze until solid, about 4 hours.
- Remove treats from mold* and store in an air-tight container in the freezer.
Notes
Nutrition
These Small-batch No-bake Unicorn Cheesecakes are a perfectly magical, easy-to-make sweet treat.
As long-time readers know, I often partner up with Fandom Foodies to bring you themed nerdy recipes . Last month I even hosted our monthly roundup #AFeastOfThrones and got so many amazing Game of Thrones recipe submissions . (If you haven’t checked them all out, you should!)
This month, Jenni from The Gingered Whisk is hosting, and the nerdy theme she chose was Harry Potter (#PotterPotluck) . Obviously, I was super excited about this because I was a massive Harry Potter book fan growing up–like my original hard covers basically disintegrated from being reread so often.
I was also excited about the theme because diving into the magical and mystical world of fantasy gave me the perfect excuse to hop on one of my favorite ridiculous trends ever, unicorn food! And since, as I mentioned in my No-bake Oreo Cheesecake Bites post, I’ve been a little obsessed with making no-bake cheesecakes this summer, for PotterPotluck, I made Small-batch Unicorn Cheesecakes!
Look at these things!! How cute are they? Do you not just want to make a batch for yourself right now!?
And look, if the answer to that question is no and you are not on board with the whole unicorn food trend, I bet you have someone in your life who is.
Maybe a niece or nephew, a super fabulous coworker or friend. How many awesome points would you score if you whipped out a couple of these the next time you’re together?
I’m just saying everyone could benefit from a little unicorn in their life. (And back to the Harry Potter thing) I mean look how well that worked out for Voldemort. 😉
The recipe for no-bake cheesecakes is pretty standard and simple. It’s softened cream cheese plus sugar and a little vanilla and whipped cream. It takes less than five minutes to make the cheesecake layer.
This recipe adds a little food coloring to the cheesecake then you swirl dollops of that over a fabulous graham cracker crust, refrigerate or freeze, and in a few hours, your life is going to be a heck of a lot more magical.
Ingredients
Special Equipment
- ▢ Handheld electric mixer
- ▢ 4 foil cupcake liners*
Graham Cracker Crust
- ▢ 1/2 cup graham cracker crumbs ( 3 full graham cracker sheets)
- ▢ 1 heaping tablespoon ( 16g ) brown sugar
- ▢ 3 tablespoons ( 1.5oz ) butter melted
Cheesecake
- ▢ 1/4 cup heavy cream
- ▢ 5 ounces cream cheese softened
- ▢ 3 heaping tablespoons ( 42g ) granulated sugar
- ▢ 1/2 teaspoon vanilla extract
- ▢ Blue food coloring
- ▢ Red food coloring
Optional toppings
- ▢ Whipped cream
- ▢ Sprinkles
Instructions
- Place 4 foil cupcake liners on a plate or tray.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter and stir until well-mixed and the mixture begins to clump. Divide crust between each of the cupcake liners and press it firmly into an even layer with your fingers or the bottom of a shot glass. Set aside.
- In a small bowl, beat heavy cream with a handheld electric mixer, starting on low, working up to high, until stiff peaks form (when you lift the beaters straight up, the peaks should stand up without flopping over at the tip). Set aside.
- In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla and beat on high until well-combined and fluffy. Fold in the cream you just whipped until completely incorporated.
- Divide mixture between three small bowls and add 2 drops of blue to the first bowl for baby blue, 2 drops of red to the second for pink, and 1 drop blue, 1 drop red for lavender. Stir each until the color is uniform.
- Drop spoonfuls of each color over the prepared graham cracker crusts until all of the cheesecake mixture is gone. Use a tooth pick or knife to swirl the colors and smooth the top.
- Refrigerate or freeze for at least four hours. Top with optional whipped cream and sprinkles if desired and enjoy!
Notes
Quick and Easy Strawberry Sauce for Pancakes and Waffles
Ingredients
- 2 cups ( 12oz ) hulled and chopped fresh strawberries
- 1/3 cup ( 66g ) granulated sugar
- 1/3 cup water
- 1/2 teaspoon lemon juice fresh or bottled is fine
- 1 tablespoon cornstarch whisked together with 2 tablespoons water*
Instructions
- In a medium saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch/water slurry. Stir and bring to a simmer. Keep at a simmer (adjusting temperature as necessary), stirring often until thick and syrupy, about 3 to 4 minutes.
- Remove from heat, pour over pancakes, waffles, or ice cream, and enjoy!
