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The blueberry pancake syrup is a sweet, thick jam-like sauce made from blueberries, sugar, and lemon juice. A delicious topping for pancakes, ice cream, and more.
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If you love a rich, blueberry flavor, then this homemade blueberry pancake syrup is just what you need in your life! It is a smooth syrup with three ways to make it just right. This homemade blueberry syrup recipe is whisked together in a saucepan and can be poured overtop pancakes and waffles right off the stove or have it ready for many breakfasts to come!
This easy blueberry syrup recipe is the perfect addition to pancakes, waffles, lemonades, ice cream, and more! My kids love it over German Pancakes, and I love it with Lemon Ricotta Pancakes. With just a few simple ingredients, you can take your breakfast or brunch to the next level!
Delicious Blueberry Pancake Syrup Ingredients
Make your breakfast even more magical with this beautiful purple-blueberry pancake syrup recipe! No more boring maple syrup when you have this delicious pancake syrup to replace it. It is simple to make and has easy ingredients that are cooked together. This is a breakfast recipe you want to have!
- Blueberries – Fresh blueberries are best! These are going to be washed and placed in a saucepan to boil. The juices from the blueberries will melt out and have a thick syrup when mashed down.
- Sugar – Added just for a little sweetness!
- Water – You need to have liquid to balance out the thickness.
- Lemon juice – Helps balance the flavors together and gives this blueberry pancake syrup recipe a refreshing taste!
3 Ways to Make Homemade Blueberry Pancake Syrup
We have three ways to make this syrup just right! Make it a thicker chunky syrup, smooth and blended, or more like a silky simple syrup. Each syrup has the flavor and simple ingredients that are listed just made in a different way each time. Let us know in the comments which process is your favorite!
1. Chunky Syrup with a Blueberry Topping
This is the easiest way to make your blueberry syrup. No straining or blending is required. For this method, you simply cook the berries down, mash them a little bit, then cool and serve.
You keep the berries in the sauce so it has more texture from the blueberry pieces. It also has seeds, so if you don’t like seeds in your syrup, then you may want to opt for one of the other methods. I like this kind of syrup best as an ice cream topping or stirred into the muffin batter.
2. Smooth and Blended Syrup
This method extracts more of the juices from the berries and you don’t get big chunks of blueberries. It looks more cloudy than simple syrup because it is blended but tastes very similar. You can leave the seeds in, or strain the mixture through a fine mesh sieve or strainer to separate the seeds.
I think of this as almost more of a blueberry sauce. This type of syrup goes well over French toast, waffles, pancakes, etc… or you can stir it into the cake batter to create blueberry cake.
3. Simple Syrup
Simple syrup just takes a step or two more than the methods above. Once the blueberries are done cooking, you strain the syrup directly into a jar or liquid measuring cup. This separates both the blueberry pulp and the seeds from the syrup. After the syrup is separated, you can thicken it to your desired thickness using one of the methods below.
This kind of syrup is the prettiest because it is the most clear. It can be used over pancakes or ice cream, and it is gorgeous over a fresh slice of cheesecake. It is also the best syrup to stir into drinks because there are no seeds or pulp. Use it to make Italian sodas, blueberry lemonade, or even blueberry milk!
Recipe Tip
When heating the blueberry syrup, make sure to scrape the bottom and sides often. Sugar can burn onto the sides and make it hard to clean your pan later.
“Yes, yes, yes! This is the best addition to my weekend brunch pancakes! Thank you so much for sharing this recipe.”
-Jess
Frequently Asked Questions
First and foremost, blueberries! A little bit of sugar, cornstarch, vanilla, and water to add to the liquid. It is the perfect combination of savory and sweet.
Yes! Frozen blueberries will cook up just the same as fresh ones. I think that fresh tastes better overall, but frozen works just fine!
Absolutely! Make a syrup with strawberries, blackberries, and raspberries, or make a mix! You can make this syrup with any kind of berry or mix of berries, following the same instructions as below.
In a small bowl, combine equal amounts of cornstarch and warm water together. Start by using two to three tablespoons of each. Stir them together with a spoon until they are a gritty paste. Cornstarch will thicken the syrup but won’t change the flavoring.
How to Store Easy Blueberry Pancake Syrup
If you aren’t able to enjoy your fresh syrup right away, then there are some easy options for storing and enjoying later. Either store in the refrigerator, freeze, or can a batch at a time to share with others or have year-round. Never run out of your favorite homemade blueberry pancake syrup!
- Refrigerate – Refrigerate the fresh syrup for up to a week in the fridge. Keep the syrup in a jar or liquid measuring cup with a lid.
- Freeze – Place syrup into a freezer-safe container with a lid or a freezer-safe plastic bag and freeze for up to 3-4 months. Thaw in the refrigerator before using.
- Can and process – *NOTE – Syrup thickened with cornstarch CAN NOT be safely canned. The blueberry syrup is easiest to can when the syrup is still piping hot from being on the stove. Prepare and sanitize pint-sized canning jars and add 1 teaspoon lemon juice to the bottom of the jars (if using 8 oz. jars, just use ½ teaspoon lemon juice). Add hot syrup and then place lids over the top. Process in a water bath canner for 10-12 minutes, remove from canner and allow to cool until lids seal. Store in a cool, dark place for up to 1 year.
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More Syrup Recipes
Elevate your pancakes with these fun, sweet, and savory syrups that are irresistible! It is a great way to take your pancakes to the next level or pair them with the right flavors. Mix and match or enjoy the classic flavors together. The homemade syrup recipes are versatile and oh, so good!
How to Make Blueberry Pancake Syrup
Blueberry Pancake Syrup
Video
Equipment
- fine mesh strainer (optional)
Ingredients
- 1 pound blueberries
- 1 cup sugar
- 1/4 cup water
- 2 teaspoons lemon juice
Instructions
- Place blueberries, sugar, ¼ cup water, and lemon juice in a large saucepan and heat over medium-high heat.
- When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until blueberries become soft and syrup thickens.
For Blended Syrup:
- Use a blender, immersion blender, or food processor to blend blueberry mixture to desired consistency. Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.
For Simple Syrup (No Seeds, No Blueberry Bits):
- Drain the liquid from the blueberries into a large liquid measuring cup or jar. Press the blueberries gently to release excess juices. Skim foam from the syrup if needed. If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining ¼ cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached. Allow to cool before serving. Use excess blueberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).
I’ve made pie filling and fruit toppings all my life and this is a good recipe! It is sweet but not sickeningly so. If i was serving it fresh or/or warm I’d add a tibit of butter to it. It definitely needs thickening. Good Vit C, antioxidants! 🙂
yes yes yes! this is the best addition to my weekend brunch pancakes! thank you so much for sharing this recipe
This blueberry syrup was great for my leftover waffles.
This is sooo good!