We all love a good blueberry pancake, but this blueberry syrup is next-level delicious. You’ll want to pour it on everything from waffles to french toast and of course – pancakes!
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. We have everything from breakfast tacos to pancakes on Thursday nights.
This blueberry syrup is a recipe I’ve been making on repeat since 2013. Which doesn’t seem like that long ago until I see the picture below of my youngest munching down on fresh blueberries while I was perfecting this recipe in my own kitchen.
That baby is now 9 years old and we’re still obsessively pouring blueberry syrup on all my fluffy pancake recipes.
Homemade Blueberry Syrup
I started making this recipe when my kids discovered the variety of flavored syrups at ihop when they were younger and immediately wanted to start buying more syrup at the grocery store.
Once again, I asked myself: how hard could it be to make real blueberry syrup? Turns out, not very hard at all. You will see how easy and delicious a few ingredients and make your plain pancakes into wow! pancakes.
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!
Blueberry Syrup Ingredients
If homemade blueberry syrup with fresh ingredients sounds like magic to you – check out what’s in it! Simple ingredients that your family will love.
- Honey (or sugar)
That’s it! You are just four magic ingredients away from the best pancake topping ever.
How to Make Blueberry Syrup
Now that you know it has simple ingredients, you’re probably wondering how hard it is to make. Considering I created this recipe with the adorable baby you saw above underfoot in my kitchen, I feel comfortable teling you this is a really easy recipe to pull off.
Check out the video below to cook with me or scroll to see the step-by-step written instructions.
Mix water and cornstarch in a small bowl and set to one side.
Use a small saucepan and bring water, sugar (or honey) and blueberries. to a boil, stirring occasionally.
Reduce your heat and let it simmer for 10 minutes
Grab the water and starch mixture that you made earlier and blend it into the sauce, allowing it to thicken. Some the blueberries will burst during this process, and that just makes it even more delicious!
Remove from heat and pour over pancakes, waffles, french toast – or anything else you can think of!
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!
What to Serve with Blueberry Syrup
You’ve got your new syrup, but what should it go on? Naturally, the correct answer is everything but here are a few of our favorites.Print
Easy Blueberry Syrup
This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!
- Yield: 2 – 2 ½ cups 1x
- 2 cups blueberries, fresh or frozen
- ½ cup sugar or honey
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch (or tapioca starch for grain-free)
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- 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 mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
- For a smooth syrup, transfer the mixture to a blender and blend until smooth.
- Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
- 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 ¼ cup additional water before blending or it will be too thick. Of course, you can adjust to the “runny” consistency of your choosing.
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10.5g
- Sodium: 0.7mg
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg
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