Blueberry Pancake Syrup

Blueberry Pancake Syrup is a quick and easy way to make your pancake or waffle breakfast deliciously special. You won’t believe how simple it is to turn 4 basic ingredients into a showstopping, vibrant purple feast for the eyes and mouth!

Blueberry Pancake Syrup

I don’t know if you’re as crazy for blueberries as I am, but I can’t think of a more appetizing looking breakfast than a stack of blueberry waffles or pancakes.

And if you just happened to douse them in blueberry syrup, I think I might just go straight to heaven. It’s like blueberry inception!

Want to save this recipe?

Enter your email and we’ll send it to you – plus new recipes sent daily!

Email *

Permalink Title Post

Save

Of course, this blueberry pancake syrup is also incredible on top of waffles but the blueberry-on-top-of-blueberry fun doesn’t need to stop there. You can drizzle it over Blueberries and Cream Almond Oatmeal or Blueberry Baked Oatmeal.

Or make your own soda with a couple of tablespoons stirred into an icy cold glass of seltzer.

Blueberry Pancake Syrup Recipe

To make this recipe, you’ll need the following ingredients:

• blueberries
• sugar
• water
• fresh lemon juice (optional)

Blueberry Syrup for Pancakes

Combine the berries, sugar, and water in a medium saucepan and bring to a boil.

When the berries soften and begin to burst, reduce the heat to a simmer and press down gently on the berries with a wooden spoon as they burst. Continue cooking for 8-10 minutes, stirring occasionally, until the berries have broken down and the liquid turns deep purple.

Remove the pan from the heat. Place a fine mesh strainer over a bowl and pour the blueberry mixture through it. After straining, discard the bits of cooked berries in the strainer. Add a tiny bit of lemon juice to the syrup now, if desired.

Wipe out the saucepan* and return the strained berry sauce to the pan. Continue cooking over a low simmer, while stirring constantly, for about 5 minutes, just until a spatula barely leaves a trace at the bottom of the pan. Take care not to overcook.

Allow the syrup to cool completely before transferring it to an airtight container for storage in the refrigerator.

*If you like more texture in your syrup, you can skip the straining step. After the berries have burst and the syrup is deeply colored, simply add the lemon juice and proceed.

Pancake Toppings

Real maple syrup is always a winner, but are you looking for more ways to change up your pancakes or waffles? I’ve got you more than covered.

Whipped Strawberry Butter is fluffy, creamy, sweet, and buttery goodness in a pretty pink package. This is amazing on toast, scones, pancakes, popovers, muffins, breads, and just about anything else you might want to butter!

Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel. However, it isn’t nearly as sweet as a traditional caramel sauce and it’s pure breakfast heaven when poured over a stack of hot pancakes.

Sweet, tart, smooth, and creamy, microwave lemon curd really is possible in just minutes! It makes a sweet and tart, sunshiney topping for pancakes, too.

Calling all peanut butter lovers! This one’s for you! Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.

No sweet tooth? No problem. Bring a little savory wow to your breakfast table with sausage gravy. It’s a match made in heaven.

SaveSaved Pin Print

5 from 1 vote

Blueberry Pancake Syrup

Mary Younkin

Blueberry Pancake Syrup is a quick and easy way to make your pancake or waffle breakfast deliciously special. You won't believe how simple it is to turn 4 basic ingredients into a showstopping, vibrant purple feast for the eyes and mouth!

Servings: 12

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email Permalink Post

Save

Ingredients 

1x2x3x

• ▢ 18 ounces fresh or frozen blueberries
• ▢ 1 cup sugar
• ▢ 1 cup water
• ▢ 1 teaspoon fresh lemon juice OPTIONAL

Instructions 

• Combine the berries, sugar, and water in a medium saucepan and bring to a boil.
• When the berries soften and begin to burst, reduce the heat to a simmer and press down gently on the berries with a wooden spoon as they burst. Continue cooking for 8-10 minutes, stirring occasionally, until the berries have broken down and the liquid turns deep purple.
• Remove the pan from the heat. Place a fine mesh strainer over a bowl and pour the blueberry mixture through it. After straining, discard the bits of cooked berries in the strainer. Add a tiny bit of lemon juice to the syrup now, if desired.
• Wipe out the saucepan and return the strained berry sauce to the pan. Continue cooking over a low simmer, while stirring constantly, for about 5 minutes, just until a spatula barely leaves a trace at the bottom of the pan. Take care not to overcook.
• Allow the syrup to cool completely before transferring it to an airtight container for storage in the refrigerator.

Nutrition

Calories: 88 kcal | Carbohydrates: 23 g | Protein: 0.3 g | Fat: 0.2 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.02 g | Sodium: 2 mg | Potassium: 33 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 23 IU | Vitamin C: 4 mg | Calcium: 3 mg | Iron: 0.1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!