Homemade Blueberry Syrup Recipe

Blueberries in your pancakes are one thing, but this blueberry syrup on your pancakes is another. You’ll enjoy rich blueberry flavor in every bite!

This post was originally published in 2013. It has been updated with a new recipe video. Enjoy!

Breakfast is one meal that makes everyone happy. For this reason, I implemented a once a week breakfast-for-dinner night at our house, usually Thursdays.

Homemade syrup recipe made with fresh blueberries

Homemade Syrup

I love to take a break from what seems to be the constant “eat your dinner” nag that repeatedly comes out of my mouth. My kids take forever to eat dinner (like an hour sometimes) and are just not that into food. It’s a shame because I like to cook. Except for Baby G., He has always been very much into food. 

blueberry recipes

There are some “staples” like homemade pancakes and syrup that they will devour.  My auntie gave me a fantastic recipe for pancakes years ago, and it’s the only one I make. From time to time I add some ground flax, a mashed banana or pureed beets… but the basic recipe is the same. Fluffy, delicious and nutritious pancakes every time. You can also grab our easy recipe for gluten free pancakes if you need it. We’ve found that our gluten free pancakes are the perfect match for this tasty blueberry syrup.

You know what I love about real food? That there is no “secret” ingredient that makes the recipe better. Fresh ingredients are always best. 

That’s the concept I used to create the Family KickStart Program. Good, whole food that the whole family can enjoy together!

If you haven’t heard about Family KickStart yet, it’s the only 30-day whole eating plan that was specifically created for busy families. In it, you’ll find delicious recipes that your kids will actually enjoy, 4 weeks of meal plans, 50+ recipes, and even shopping lists. I took care of all the leg-work so you can focus on cooking amazing food with those fresh ingredients we love so much. Learn more about the Family KickStart program here!

homemade blueberry syrup

Homemade blueberry syrup

So why am I writing about these pancakes and blueberry syrup sauce? Last time we went to IHOP with the kids (like two or three years ago on the drive back from DisneyWorld) my daughter was surprised to see that there were other “syrups” on the table.

Although we haven’t been back to IHOP since, she remembers the syrup. It’s crazy the kinds of things kids remember about a place! So, she’s requested to have blueberry syrup with her pancakes; like the one from that restaurant.

how to make blueberry syrup

Of course, you know my answer. I am not going to buy make-believe syrup.

Once again, I asked myself: how hard could it be to make real blueberry syrup? Not very hard at all. You will see how easy and delicious a few ingredients and make your plain pancakes into wow! pancakes.

How to make blueberry syrup

Check out how easy it is to make in this short video.

And there you have it, my friends. Perfect pancakes and real blueberry syrup everyone will love. After this one, be sure to try my recipe for Strawberry Syrup. It’s another family favorite at our house!

homemade syrup recipe

Homemade Blueberry Syrup Recipe

This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!

  • Author: Laura Fuentes - SuperGlueMom
  • Yield: 2 - 2 1/2 cups

Ingredients

  • 2 cups blueberries, fresh or frozen
  • 1/2 cup sugar or honey
  • 1 cup + 2 Tablespoons water, divided
  • 1 Tablespoon cornstarch (or tapioca starch for grain-free)

Instructions

  1. Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
  2. In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
  3. Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

Notes

If your kids don’t mind blueberry pieces, make your pancakes and serve the sauce as is. My beautiful picky eaters don’t like blueberry “pieces” so I insert an immersion blender and blend well. If you do this, you will need to add about 1/4 cup additional water before blending or it will be too thick. Of course, you can adjust to the “runny” consistency of your choosing.

Nutrition

  • Calories: 357
  • Fat: .5g
  • Carbohydrates: 94.9g
  • Protein: 1.4g

Keywords: homemade syrup, blueberry syrup, how to make blueberry syrup, blueberry syrup recipe, homemade blueberry syrup

Leave a Reply 116 comments

Shana D - February 27, 2013 Reply

Oh my wow, as soon as our farmers market starts back up I am buying blueberries so I can make this recipe!

    Laura Fuentes - February 27, 2013 Reply

    thank you! let me know how your family enjoys them! blueberry season is around the corner!

Isra {TheFrugalette} - February 27, 2013 Reply

That looks crazy delicious! Crazy.

    Laura Fuentes - February 27, 2013 Reply

    oh Isra… 🙂

Tiffany - February 27, 2013 Reply

Both of these recipes will be winners in our house.. I know it already! Thank you for the whole wheat variations too 🙂

    Laura Fuentes - February 28, 2013 Reply

    Of course!

      Ashley White - June 17, 2017 Reply

      Can you serve this within an hour

        JAM - September 6, 2017 Reply

        Absolutely…I make the syrup while I am prepping the pancakes/waffles and then serve syrup warm. Everyone loves it!

Marla - February 27, 2013 Reply

I really want to make these for my boys!! But when do you add the cornstarch/water mixture to the blueberries?

    Laura Fuentes - February 28, 2013 Reply

    Ah! I am so sorry. Just edited. lol

Ashley - February 28, 2013 Reply

I just made the syrup using stawberries since i’m out of blueberries. Should i put it in the fridge overnight to serve in the morning or leave it out in the mason jar? It’s really yummy! I’m so glad my friend turned me on to your recipes!

    Laura Fuentes - February 28, 2013 Reply

    So glad it came out great! I would refrigerate and take it out ten min before you use it. I sometimes warm it before serving too. 🙂

Mai Bateson - March 1, 2013 Reply

The recipes are winners! I love the title too, (Better than IHOP…) eye-catching and very promising! 😉

    Laura Fuentes - March 1, 2013 Reply

    Thank you Mai! Let me know how your family enjoys them!

Dariela - March 1, 2013 Reply

Looks so delish! And I’m sure it is! I want to make it, in fact I’ve always been wanting to have more types of cereal at our house. I tried a passion fruit once at Hawaii!, UMMM so so good!

brianne - March 3, 2013 Reply

My niece asked me this morning for pancakes this morning out of the blue (it’s just my husband and I, and we’re more of a bowl of cereal breakfast people) so I searched on pinterest and came across this. They were a hit! She did ask for chocolate chip pancakes, so I made those and added just a bit of vanilla extract (about 1/8 tsp or so) and they were fluffy with a melt-in-your mouth taste! Will definitely make these again!

    Laura Fuentes - March 3, 2013 Reply

    So glad you found the recipe! It’s a staple and works great every time. I often add chocolate chips to the batter as my kids love it. It’s the perfect pancake base.

Tiffany Burdette - March 3, 2013 Reply

Love this recipe!! My daughter (15 mo) highly approves as well-she ate two whole pancakes!! We are definitely adding this recipe to our rotation 🙂

Kristen - March 4, 2013 Reply

Those pictures are gorgeous and have me drooling! Yum! Can’t wait to try these recipes.

    Laura Fuentes - March 4, 2013 Reply

    thank you Kristen! coming from you I am so touched!! I am slowly learning and getting better… 🙂 xo

Tiffany C - March 4, 2013 Reply

Woah! THose pictures are gorgeous! I will have to try this, although I doubt my pics will look like yours! LOL

    Laura Fuentes - March 4, 2013 Reply

    Thank you! I am slooowly getting better. 🙂

Tami - March 6, 2013 Reply

Yummm!! My daughter wanted raspberries instead of blueberries for the syrup. I was worried it was too tart when I taste tested the syrup, but once it was on the pancakes it was amazing. I’m looking forward to trying other berries. No more store bought syrup nor bisquick pancakes for me. Thank you for sharing.

Steph - April 8, 2013 Reply

This recipe is delicious. I use coconut oil instead of butter and they are so delish 🙂 thanks

    Laura Fuentes - April 10, 2013 Reply

    I love coconut oil Steph!! thank you!

jacqueline - April 22, 2013 Reply

I didnt have any bisquick in the house so I went to Pinterest, these pancakes looked really nice, seemed easy to whip up, so when it was all said and done, it was a total hit!! My son loves these pancakes!! I also feel the same about not buying no more store bought bisquick! Thank you

    Laura Fuentes - April 22, 2013 Reply

    I am SO GLAD you are a homemade convert! these are SO easy and they come out perfect! thank YOU for coming back and letting me know they were a success!

sheryll - April 27, 2013 Reply

i made the syrup today with our waffles, but i used blackberries and it turned out perfect i dont think i need to buy pancake syrup ever again lol

    Laura Fuentes - May 1, 2013 Reply

    Yes! never buy fake syrup again! 🙂

Amy - June 8, 2013 Reply

Can you make the pancake batter the night before and put in the fridge for the morning?

    Laura Fuentes - June 10, 2013 Reply

    Hi Amy!
    Yes, you can put the pancake batter in the fridge and serve it in the morning. Of course, you might have to add a little milk and remix. It should be fine.
    I like to make the pancakes ahead of time and toast them in the morning. 🙂

Kathy - July 21, 2013 Reply

Yep , Excellent pancakes,, Thank You for posting this recipe!! I make quite a few so we have them left over to have the next day too.. And can use as bread, like fry bread….. 🙂

    Laura Fuentes - July 24, 2013 Reply

    I use pancakes instead of sandwich bread all the time!

Sana - August 2, 2013 Reply

This looks deliscious! If I use gluten free flour would I have to change anything else in the recipe?

    Laura Fuentes - August 2, 2013 Reply

    I’ve never made it with GF flour.. but I’ve been told to up the baking powder by 1 teaspoon and use King Arthur Flour’s gf mix.

Mrz rivera - August 8, 2013 Reply

Made these for breakfast and they were amazing!!!! I added 1/8 tsp of vanilla. I will be making these again.

    Laura Fuentes - August 9, 2013 Reply

    thank you so much!

Talynn - August 12, 2013 Reply

I know this has been up for a while but I just want to say that this is the only pancake recipe I use and it’s amazing. I have never put butter in and they are to die for. I also put the same mix into my waffle maker and they are soooo tasty!! Thank you!!!

    Laura Fuentes - August 13, 2013 Reply

    Thank you!!!

Reema - August 23, 2013 Reply

How and how much beers can you add? I want to work beets into our diet but unsure how. We are vegetarian and also don’t eat eggs. Thanks!

    Laura Fuentes - August 23, 2013 Reply

    i’m not sure where you’d put beets in this recipe…

CT - September 7, 2013 Reply

Just made the pancakes this morning! They were so delicious and very fluffy! Thank you for the recipe! It’s a keeper!

Averie @ Averie Cooks - October 26, 2013 Reply

Just pinned both the pancakes and the syrup. They both look stellar! I have memories of that syrup from my childhood – must make it!

    Laura Fuentes - October 26, 2013 Reply

    I hope you enjoy them! 🙂

Nichole - December 9, 2013 Reply

This is great! For the flax seed do you remove 1/4 c flour and ADD 1/2 t baking powder or do you remove the flour and the baking powder?

    Laura Fuentes - December 9, 2013 Reply

    if you want to add flax seed to the pancakes remove equal parts of flax to flour but up to 1/4 cup. You’ll need a little extra baking powder as well.

shirl meckley - January 23, 2014 Reply

Does anyone know how to make the Rasberry topping like IHOP uses on top of their pancakes?? If so, please send to my email address.

Melkis - March 17, 2014 Reply

Hi Laura
I’m making these tomorrow, but I don’t have corn starch… Any substitute? Thanks

    Laura Fuentes - March 17, 2014 Reply

    Do you have potato, arrowroot, or tapioca starch? it’s used to thicken the “sauce” but if u omit it… it’s just a tad runnier. still relish

Melkis - March 18, 2014 Reply

Thank you so much Laura! I’m a busy mom of three and am always looking for easy delicious recipes! You have a new followet. Later today I will make the blueberry muffins for snacks! 🙂

    Laura Fuentes - March 18, 2014 Reply

    Awesome! Let me know how you like the muffins!

Melkis - March 18, 2014 Reply

I give it a five star

    Laura Fuentes - March 18, 2014 Reply

    thank you so much!

Natasha - April 27, 2014 Reply

BEST PANCAKE RECIPE EVER!!! My kids loved them, I loved them, and my husband loved them… He told me to be sure I wrote this one down!!

    Laura Fuentes - April 27, 2014 Reply

    I’m so glad this is one for the KEEP stash of recipes! Awesome!

Brett - June 1, 2014 Reply

Horrible! Taste like a pretzel… Don’t use 1tsp of salt.

    Laura Fuentes - June 1, 2014 Reply

    I’m sorry these pancakes didn’t turn out for you but they are fantastic every time I make them.

Victoria - June 6, 2014 Reply

Hi,
Can frozen berries be used instead? Thank you:)

    Laura Fuentes - June 6, 2014 Reply

    yes, you can use frozen blueberries for this recipe. enjoy!

Manisha - June 10, 2014 Reply

Just wondering do you have to use a sifter for the flour, salt and baking powder. Not sure if I haveone but was hoping to make these !
Thanks,
Manisha

    Laura Fuentes - June 10, 2014 Reply

    Just make sure there are no clumps. Enjoy!

Jamie - June 14, 2014 Reply

I picked some blueberries at farmers market instead of strawberries and decided to try tge blueberry syrup. 1 word: AMAZING! Will never buy store syrup again. I even made some for a friend as a gift.

    Laura Fuentes - June 15, 2014 Reply

    Your friend is going to be so happy Jamie!

Deb - January 4, 2015 Reply

WOW….made these pancakes and blueberry syrup for out of town guests..indcredible!!!! I had froze blueberries gotten on sale this fall (.58!!!) and thought I’d try to use them for a crowd. The perfect pancake recipe is just that, also….perfect. Thank you.
P.S. Am having them again for supper tonight, too!!!

    Laura Fuentes - January 4, 2015 Reply

    I’m so glad this was a huge success Deb! thanks for trusting my recipes with your out of town guests!
    PS: nothing wrong with pancakes for dinner 😉

Geary - February 15, 2015 Reply

These are amazing. Just made the blueberry syrup for my daughter and I, and some fresh made blueberry pancakes. Why go to a diner when we can make them this good at home? Thanks for the recipes. Cooking together with family is always one of our favorite activities.

    Laura Fuentes - February 15, 2015 Reply

    I’m so glad your family enjoyed it!

Milena - February 26, 2015 Reply

Wow! This was perfect! So balanced, not too sweet but very flavorful, I agree that it’s better than IHOP’s. And I didn’t even make it with fresh blueberries – I had some in the fridge that were getting old so I wanted to salvage them if I could. And it worked 🙂
I didn’t blend mine – just left the blueberries whole – and after putting in the fridge it did get a bit thick but I just spread it on french toast (it’s still thinner than jam) and went to town on it. Yum! I need to make some more!

    Laura Fuentes - February 28, 2015 Reply

    so glad you liked it!

Donna - March 29, 2015 Reply

Can I use frozen berries, is so do I thaw first or can I use them from frozen?
Been looking for an easy syrup recipe for my grand children.

    Diane - April 12, 2015 Reply

    I made it this morning using frozen and it worked just fine. I just put them in the pot frozen, added the water and let them thaw as they cooked. This is really easy and delicious!

Diane - April 12, 2015 Reply

My husband just said, “That blueberry syrup you made to go with the pancakes was better than anything you’d get at IHOP.” I told him it’s funny he should say that.

I used tapioca starch instead of corn starch because of food sensitivities and made a smaller amount but used the same proportions. Thanks for posting this recipe! It will be our blueberry syrup recipe from now on.

    Laura Fuentes - April 12, 2015 Reply

    I’m so glad this was a winner! I use tapioca starch too now and it works just as well.

dana - April 27, 2015 Reply

I’m curious, for the blueberry syrup could I use brown sugar or honey instead of white sugar?

    Laura Fuentes - April 29, 2015 Reply

    You could do either Dana.

Sarah - June 24, 2015 Reply

Can you make this blueberry sauce up in bulk and then freeze it?

kentuckylady717 - July 6, 2015 Reply

Thanks, Laura finally found it….can’t wait to make this…..sounds delicious…..and will try your pancake recipe too, I do have one and make mine from scratch, but will try yours for a change…..giving it a 5 star before I even make it…..because it looks like one lol….

Sally - July 7, 2015 Reply

Looks fabulous – and so easy! Will plan to make the syrup with honey very soon! Thanks!

    Laura Fuentes - July 7, 2015 Reply

    enjoy Sally!

Vanessa - July 21, 2015 Reply

I was looking for a recipe that sounded delicious and was quick. I was a little unsure about this one at first because it seemed too simple. But I am so happy I made this. My son didn’t want any at first because he doesn’t like blueberry syrup, but I convinced him to try some, and he loved it! This recipe is one we will definitely be using again and again. It has a fresh yet perfectly balanced sweetness to it. Thank you for this delicious recipe!

    Laura Fuentes - July 23, 2015 Reply

    Thank you Vanessa! I am thrilled he decided to try it and he loved it.

Erin - July 24, 2015 Reply

This was absolutely delicious on our french toast last night! I really could have just eaten it like soup with a spoon!

    Laura Fuentes - July 24, 2015 Reply

    I’m so glad it was a hit Erin!

Chie - August 15, 2015 Reply

I am going to bake a cheesecake and I want a homemade blueberry topping syrup. I’m glad I found your recipe which is easy and quick to make and looks really homemade. Upon seeing the very appealing pictures I knew at once that this is exactly the one I am looking for and that would make a yummy topping on my cheesecake. Thanks for sharing your recipe! 🙂

    Laura Fuentes - August 15, 2015 Reply

    Enjoy the cheesecake!

Steve - August 27, 2015 Reply

Just made this with our fresh, MI blueberries – fantastic! Its breakfast-for-dinner, tomorrow and I’ll be trying your pancakes to go with this.. great site, thanks much!

Steve - August 27, 2015 Reply

((I forgot the stars in the review)) I Just made this with our fresh, MI blueberries – fantastic! Its breakfast-for-dinner, tomorrow and I’ll be trying your pancakes to go with this.. great site, thanks much!

    Laura Fuentes - August 29, 2015 Reply

    Thanks so much Steve! Glad you liked the sauce. 🙂

Teresa Clinton - October 3, 2015 Reply

Can this blueberry syrup be prepared and then frozen?

    Stephanie Schneller - October 4, 2015 Reply

    yes, you can freeze 🙂

Tamika - January 23, 2016 Reply

Great recipe and video for blueberry syrup! I loved it. Perfect for my snow day breakfast.

Maggie Durang - April 8, 2016 Reply

I just made double recipes of both syrups Can these syrups be frozen? They are delicious!!

    Laura Fuentes - April 9, 2016 Reply

    Yes! enjoy

Debbie - July 5, 2016 Reply

Can this recipe be prepared and canned?

    Laura Fuentes - July 6, 2016 Reply

    It sure can. Same way you’d can jams. Enjoy!

Carol - September 14, 2016 Reply

can you can the blueberry syrup recipe (i.e. put in water bath and seal the jars).

    Laura Fuentes - September 15, 2016 Reply

    I haven’t canned the syrup but I’ve canned homemade blueberry jelly. It’s not that much different so I’m sure you can.

Destiny - January 15, 2017 Reply

Oh my! I love this! I made syrups this morning using this recipe and it was simply amazing!
I made blueberry and strawberry at first at both were perfect. I have a bunch of blackberries so I made some using those! So good! Have you used this recipe on other kinds of fruits like Peach or Mango? Or maybe some sort of Apple syrup?
Just imagining makes my mouth water- haha.

    Laura Fuentes - January 16, 2017 Reply

    Yes! you can definitely use this basic method/recipe for other fruits. Enjoy!

Anjuli - February 2, 2017 Reply

Hi, thanks for this recipe. I do have few follow up questions – For frozen berries – (1) Do I need to thaw them before I add them to the pan? (2) Also, how long can the syrup last in the fridge? (3) Can I make it in bulk and freeze some (including the cornstarch added to it)? Thank you 🙂

    Laura Fuentes - February 2, 2017 Reply

    You can take the blueberries from freezer to pan without any issues. The syrup will be good for up to a week in the fridge and in the freezer for 3 months. Enjoy!

Abbi - July 8, 2017 Reply

Do you mean yields 2 1/2 cups? My husband and I just made raspberry syrup and it yielded 2 1/2 cups.

    Laura Fuentes - July 9, 2017 Reply

    I tend to leave mine longer to simmer so it gets down to 1 1/2 cups. However yes, it can yield 2 – 2 1/2 cups. Thanks for making it!

Jeremy Marchand - July 30, 2017 Reply

If you’re considering using honey instead of sugar, I would recommend using a lighter spring honey. Otherwise, your syrup will likely come out like mine did where it tastes more like honey instead of blueberries…. I will be making this recipe with sugar from now on.

    Laura Fuentes - July 31, 2017 Reply

    Definitely a lighter honey or cut it in half. Thank you for trying my recipe, Jeremy.

      Jeremy Marchand - July 31, 2017 Reply

      I did make another batch with sugar and it came out great!

      Thanks again!

Ashley - November 11, 2017 Reply

I just made 130 jars of this blueberry syrup for favors for my upcoming wedding. They turned out perfectly!!

    Laura Fuentes - November 13, 2017 Reply

    AMAZING!!! and Congratulations on your wedding!

Maria - February 10, 2018 Reply

Can I freeze leftovers?

    Laura Fuentes - February 11, 2018 Reply

    Yes! I put them in an ice cube tray and freeze! super easy.

Kim - August 26, 2018 Reply

I. have already made my grocery list for the glutten free pancakes. Had every intention of buying suckers sugar free syurp. This blueberry recp has my attention, no doubt! Have you made this with. “Stevia” for example? You dont have to agree witg tge war on sugar statements, just inexperienced with this recp & wanted some feedback on changing it. Thank you!

    Laura Fuentes - August 29, 2018 Reply

    Yes, all the time. I use 1/4 teaspoon of stevia and I find it to be enough to sweeten. Just cook down the berries and water + stevia until a syrup forms.

click here - October 27, 2018 Reply

Wow, I am in awe of this syrup. I just paired it with fluffy buttermilk pancakes and spiced apples (which I sautéed with butter, cinnamon, and a little lemon juice), and I have to say, it was one of the most incredible things I’ve ever eaten. It’s so simple, but incredibly delicious. With the apples, it tasted almost like a dessert, but more buttery than sweet. I love it! Keep the recipes coming!

    Laura Fuentes - October 31, 2018 Reply

    I’m so glad! I have a Strawberry Syrup and a Peach Syrup for you to try too!

Everett Nathaniel Alarcon - November 3, 2018 Reply

You blend the blueberries after they’re cooked correct? Not before they start cooking?

    Laura Fuentes - November 6, 2018 Reply

    That’s correct. You blend smooth after it’s cooked.

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