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Once you taste this blueberry syrup, plain maple just won’t do. Your weekend pancakes or waffles will hit next-level delicious.
Homemade Blueberry Syrup
This blueberry syrup has been a staple in my kitchen since 2013, when my kids first discovered the wall of flavored syrups at IHOP, which we no longer frequent, as my copycat IHOP pancakes are nearly identical.
While blueberry pancakes always hit the spot, pouring this syrup over a stack of fluffy pancakes is an entire breakfast experience itself. In fact, millions of readers have loved it, which is why a strawberry syrup exists.
Ingredients
This homemade blueberry syrup can be made with fresh or frozen blueberries. For sweetness, you’ll add sugar or honey, whichever you prefer. Water serves as the base, with a little extra added to dissolve the cornstarch and create a slurry to thicken it.
How to Make Blueberry Syrup
If you can boil water, you can make this blueberry syrup.
- Blend it smooth or serve as is
Blending is optional, and only if you prefer a smooth syrup without blueberry bits. - Cook the blueberries down
Water, sugar, and blueberries will need to simmer for 10 minutes. The berries will soften and cook down, and the liquid volume will reduce. - Thicken the syrup
With the heat off, you’ll mix the cornstarch and water in a separate dish and add it in. Mix it and let it sit for 5 minutes to thicken up.
Fresh or Frozen Blueberries
Fresh blueberries work great to make syrup, but frozen ones are just as good. There’s no need to thaw; you just add them straight from the freezer. It’s that simple!
How to Thicken Blueberry Syrup
A slurry, made by mixing cornstarch and water, is added after the blueberries have cooked down. Then, you’ll see the mixture transform into a rich, thick syrup in minutes.
How to Store It
Once the blueberry syrup has cooled to room temperature, you can store it in a lidded jar in the fridge for a week or two, or freeze it for up to 3 months. To enjoy it again, warm it up a little.
What to Serve with Blueberry Syrup
While this blueberry syrup goes with everything, at my house, we all have our favorite ways of enjoying it. My kids love dipping French toast sticks in it, I devour it with my cottage cheese pancakes, and my husband swears it makes his favorite banana waffles even better.
Easy Blueberry Syrup Recipe
Watch how it’s made:
Ingredients
- 2 cups blueberries, fresh or frozen
- ½ cup sugar, or honey
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch
Instructions
Make the syrup:
- In a medium saucepan, add the water, sugar, and blueberries. Give it a stir. Bring them to a boil, and reduce the heat to low.
- Simmer the blueberry mixture for 10 minutes, stirring occasionally to prevent it from sticking or burning. After ten minutes, the blueberries will have partially dissolved, and the syrup in the pot will have reduced in volume. Turn off the heat.
- Make a slurry in a separate small dish by combining the cornstarch and the 2 tablespoons of water. Mix it well and add it to the pot. Stir it into the blueberry syrup and let it sit in the pot for 5 minutes.
Serve:
- Serve it as is, with blueberry tidbits, or transfer the syrup to a blender and blend it until smooth.
Store:
- Store the syrup in a jar with a lid. It will keep in the fridge for one to two weeks. Let it come to room temperature before serving or warm it lightly in the microwave.
SMT says
Everyone raved about this syrup on my French toast today. So easy to make. Thank you for a crowd pleaser!
Liisa Struzinsky says
SUMMER!!! Beautiful scent and flavor! Brought me to tears as it reminded me of blueberries cooking for blueberry jam/juice/pie in the kitchens of my family in Finland
Thank you!
Laura says
What special memories! I love how food can take us back like that. Thank you for sharing.
Beth says
Best blueberry syrup recipe out there!
Tina says
The blueberry syrup turned out really well.
Tim says
My Maw Maw used to make homemade fruit syrup but I remember her using fresh butter in hers. Can I make this recipe and substitute some of the water for butter?
Laura Fuentes says
You can absolutely add 2 tablespoons of butter as you cook the berries down. It will give them a richer (and buttery) taste. Enjoy!
Thomas says
I have an ample supply of blueberries and my landlord is sick of them so I made 16 batches of this and canned it. Fabulous recipe for blueberry syrup!
Ari says
I don’t have corn syrup. Can I use maple, honey, or something else?
Laura Fuentes says
This recipe does not use corn syrup. It uses honey or sugar. Enjoy!
Lucy says
This was so good!
Dayna says
This was so yummy!
Jackie says
Absolutely incredible!
Sol says
I’ve been making this blueberry syrup for years. It’s great every single time.
Susie says
Blueberry syrup perfection!
Jamie says
In love with this blueberry syrup! We got a bunch of fresh blueberries on sale this week and have already made this recipe twice!
Rhonda says
No blending for me. I like some whole blueberries in my syrup. Also no cornstarch. But thank you for posting, and your video was great.
Estella says
OMG my family LOVED this and is now obsessed with this blueberry pancake syrup.
Skylar says
10x better than the blueberry syrup at ihop. So good!
Taylor says
Made this blueberry syrup with our pancake breakfast this weekend and WOW! Sooooo good!
Blueberrylicious says
Try a splash of lemon juice.
Anne says
So simple! Yet tasted amazing!
Sandra says
This blueberry syrup is so satisfying and delicious. My boys ask for it every time we make pancakes now!
Jenna says
I made this blueberry syrup today and it was really great on pancakes. I will be making it again with waffles and more!
Sam says
OMG!!! This blueberry syrup was epic!!! Elevated my pancakes and I love that you can save it for other recipes.
Natasha says
Amazing both times that I’ve made it. My favorite part is that it’s so easy, I was able to make it right along with cooking pancakes, bacon and eggs.
Natasha says
I’ve made this twice now and it turned out great each time.
AmberTheCook says
This is wrong you don’t need any sweetener for something that’s naturally sweet this is wrong you have never needed that cornstarch to sugar sugar is a natural thickener once it’s been boiled down all you need is frozen and fresh fruit and maybe water
Laura Fuentes says
There’s nothing wrong with the recipe as written. You’re welcome to omit the sugar and do your thing, Amber.
Pancake lover says
Made this with huckleberries and it was fantastic thank you!
Cindy says
This blueberry pancake syrup is so good! I’m not obsessed.
Michele says
Do not add 1/4 cup water before blending. It gets too watery. I had to reduce it again by simmering the water off.
Sarah says
This blueberry syrup made our pancakes epiccccccc
Elicia says
I didn’t have enough honey or sugar but I had some unopened dark Kairo syrup!
Turned out delish!
Thank you!
T Hoover says
Easy and Delicious
Tamara Stone says
It’s so easy and delicious. I’m using it for my sourdough discard pancakes by King Arthur Flour.
Jessica says
I made this blueberry syrup today. Thanks for the advice of using frozen blueberries it’s still came out delicious!
Fran says
Delicious! Just the right amount of sweetness.
Jeanny says
had to give this one a try after a friend told me about it. syrup from blueberries didn’t disappoint.
Deana says
I was tired of regular syrup and so I decided to try this recipe for blueberry syrup. It is my new goto. tastes amazing.
Ramona says
This blueberry syrup was so deliciouss
daisy says
kids loved it!
Carol Lamb says
I followed the directions, using sugar, exactly as written, and used my food processor to achieve a smoother syrup. Of all the recipes i’ve tried on the internet, your simple-to-make recipe is, by far, the best ever recipe for blueberry pancake syrup! Thank you so much for “the perfect blueberry pancake syrup!
Laura Fuentes says
I’m so glad you enjoyed this recipe Carol! It continues to be my go-to as well! I hope you have fabulous pancakes for years to come!
Amy says
How long can you refrigerate this syrup?
Laura Fuentes says
Up to a week in the fridge. Enjoy!
Donna says
Can this be water bathed? If so would 10 minutes be the right time ?
Laura Fuentes says
If you mean canning the syrup in jars, yes. Follow the same steps to canning jelly/mermelade.
Teddi says
Do you need to thaw the frozen blueberries first?
Laura Fuentes says
No need. they’ll thaw as they cook. Enjoy!
Ron says
So easy. Spoon good
Stephanie says
Oh my is this ever delicious!!! So simple to make and just outstanding, not to sweet just perfect! I did add one tsp of vanilla extract only because I’m a vanilla addict. This will be made quite often, I’m thinking I might top some vanilla ice cream or angel food cake with it. Thank you for such a wonderful recipe!!
Paula Rollo says
So glad you enjoyed it! Your tweaks sound tasty too!
Rox says
Can you freeze
Laura Fuentes says
Yes, you can freeze this blueberry syrup. I recommend freezing it in small amounts or even in an ice cube tray.
Mons says
Can you put the syrup in containers? How long does last?
Laura Fuentes says
A week in the fridge. Enjoy!
Tracey says
I thought it was very good thank you for sharing. Blueberry is my favorite syrup. I’ll have to try the strawberry next time thank you again
Britnay says
Wow…. That was a game changer. I was paying 10$ for double blueberry pancakes at IHOP. This helped me perfect the recipe.
Irish says
So delicious
Meghan says
Just made this to top some lemon ricotta waffles and it was SOOO good. Thank you for this easy and delicious recipe!
Laura Fuentes says
That sounds delicious Meghan!
Barb says
Do you think adding Lemon juice to this recipe would work?
Laura Fuentes says
I don’t usually add the juice from the lemon just the zest. I don’t see anything wrong with adding a bit if you enjoy it.
Sayali says
Thank you so much for this recipe. It’s so easy to make and came out perfectly. I blended it after cooking. It’s delicious!!!
Kerrie says
This works perfect for my lemon ricotta pancakes! Thank you!
S says
Nice easy to make 1/2 C or less sugar would have been better our blueberries were already quite sweet Easy to switch away from cane sugar and gluten as well i used potato starch and coconut sugar.
Clarice says
I haven’t made this myself, but have eaten it and it’s amazing. Has anyone tried using half Stevia with the sugar? Does it taste just as wonderful?
Liz says
Made this today; I added some strips of lemon zest in with the blueberries. Very tasty!
Laura Fuentes says
I’m so glad you enjoyed it.
Annette Miracle says
could this be canned for gifts?
Laura Fuentes says
Just like jelly!
Julia Beall says
Have you tried canning this? I’d like to make up a larger batch to have on hand. Thanks!
Laura Fuentes says
I Have. Same process as jelly.
M Smith says
Did you omit the corn starch in canning it? Isn’t corn starch considered not a safe item to can properly?
Laura Fuentes says
Yes, but I only canned the syrup in 4oz jars in order to go through it quickly. You’ll need to add additional acid in order to preserve it in canning.
Lori says
This syrup is seriously delicious and addictive. Just the right amount of sweetness. I added a splash of lemon juice at the end. Thanks for sharing.
CECELIA BUMBRAY says
The recipe was/is so easy to prepare. I’m at the stage in life of everything homemade as possible, no preservatives and I control the amount ofand type of sugar. Thanks for sharing.
Alecia Schader says
Really yummy and so easy! My toddlers loved it too, so win-win 🙂
Will says
The only question why keep in refrigerator for two weeks what the reason is because me and my mother just made some and I’m tempting to try already lol
Patricia Roberts says
I believe that is the shelf life once you make it
Karla says
First time I have ever made syrup or even used fresh berries. I just recently moved to Washington state and berries are abundant! My husband loves blueberries and this is going to be perfect for pancakes, biscuits, ice cream, etc. Thank you so much!!
Laura Fuentes says
I’m so glad you enjoyed this Karla!
Miranda Hamilton says
If you live over by the Bellingham area I’d suggest going to park Butte trainhead for blueberries. They are everywhere right now
LinaBee says
Came out great! Added about a teaspoon of citric acid for a little more tartness, and I think it really accented the blueberry flavor well.
Deidre says
I used Monk Fruit sweetener instead of sugar and it turned out awesome! Thank you for the recipe!
Lindsay says
As I was cooking pancakes for my weekly weekend brunch with my husband, I looked in the pantry only to notice that there wasn’t enough syrup for the both of us! As I scrambled to think of an alternative, I came across this recipe, grabbed a bag of frozen blueberries, and I’m sooooo glad I did! This syrup was absolutely amazing on top of my buttermilk pancakes! My husband even asked if I would make it again next weekend! Thanks for the awesome recipe! I can’t wait to try others
Laura Fuentes says
I’m so glad you enjoyed it Lindsay! You can use any fruit you want with this easy recipe.
Mar says
I did everything I could to destroy this recipe! And it still tasted great. (Phone wasn’t charged, and quite frankly to lazy to look it up, thought – got this). Used 2 cups of water. Never had that “blueberry pie smell”. So I looked it up. Like any rookie cook mistake added corn starch. Then, I had to fish the pods of corn starch back out. Let it sit and put it on pancakes. Was fantastic. Still using store bought pancake mix. Maybe one day that will change. This is really A LOT easier than I made it on myself and just a great recipe! Can’t wait to try again – and do correctly. Maybe not appropriate for this site, but going to try a gin based fusion drink with some of the remaining syrup. Thanks
Laura Fuentes says
I bet a gin-based infusion would be AMAZING! Glad it turned out ok for you.
Everett Nathaniel Alarcon says
You blend the blueberries after they’re cooked correct? Not before they start cooking?
Laura Fuentes says
That’s correct. You blend smooth after it’s cooked.
Karla Bagatta says
Can the syrup be frozen after you make it?
Laura Fuentes says
It sure can!
Allie says
I messed up a big batch because on 3x it says 3 and 6 cups water. I suppose you meant 3 cups water and 6 tbsp thickener. So I blotches a lot of blueberries. I wish all you bloggers would please read what you post before it gets to us. Fresh blueberries are not cheap.
Laura Fuentes says
Hi Allie, the recipe states 1 cup + 2 tablespoons of water, divided. the cup is for the pot and the tablespoons are for the thickener. I just messaged our database provider to see why the word “cup” displays after the tablespoon when you click on the 2x and 3x. The issue was unknown to me, so thank you for bringing it to my attention. I always recommend reading the recipe through -in addition to watching the provided videos. So while it’s easy to blame “you bloggers” I try to type everything out as thoroughly as I can in every step of the blog post, recipe, and even provide a video. You know what’s not cheap? My time. This post start to finish took over 70 hours. Recipe testing, shooting photos, placing them on a website, writing, shooting and editing video, etc. I wish all you free recipe seekers of the internet were a bit more courteous and took an extra minute to read through a recipe, watch the video, and maybe read the post.
ed says
my god 94 carbs ..if i ate this i would die.
diabetics beware……geez
Laura Fuentes says
Hi Ed, My apologies. The serving size was wrong. The recipe has been adjusted.
Nonna says
Can you can this?
Laura Fuentes says
Yes. Same process as you’d can jelly/jam. Enjoy!
Sandy says
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 says
I’m so glad! I have a Strawberry Syrup and a Peach Syrup for you to try too!
Kim says
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 says
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.
Maria says
Can I freeze leftovers?
Laura Fuentes says
Yes! I put them in an ice cube tray and freeze! super easy.
Ashley says
I just made 130 jars of this blueberry syrup for favors for my upcoming wedding. They turned out perfectly!!
Laura Fuentes says
AMAZING!!! and Congratulations on your wedding!
Jeremy Marchand says
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 says
Definitely a lighter honey or cut it in half. Thank you for trying my recipe, Jeremy.
Jeremy Marchand says
I did make another batch with sugar and it came out great!
Thanks again!
Abbi says
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 says
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!
Anjuli says
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 says
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!
Destiny says
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 says
Yes! you can definitely use this basic method/recipe for other fruits. Enjoy!
Carol says
can you can the blueberry syrup recipe (i.e. put in water bath and seal the jars).
Laura Fuentes says
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.
Debbie says
Can this recipe be prepared and canned?
Laura Fuentes says
It sure can. Same way you’d can jams. Enjoy!
Maggie Durang says
I just made double recipes of both syrups Can these syrups be frozen? They are delicious!!
Laura Fuentes says
Yes! enjoy
Tamika says
Great recipe and video for blueberry syrup! I loved it. Perfect for my snow day breakfast.
Teresa Clinton says
Can this blueberry syrup be prepared and then frozen?
Stephanie Schneller says
yes, you can freeze 🙂
Steve says
((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 says
Thanks so much Steve! Glad you liked the sauce. 🙂
Steve says
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!
Chie says
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 says
Enjoy the cheesecake!
Erin says
This was absolutely delicious on our french toast last night! I really could have just eaten it like soup with a spoon!
Laura Fuentes says
I’m so glad it was a hit Erin!
Vanessa says
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 says
Thank you Vanessa! I am thrilled he decided to try it and he loved it.
Sally says
Looks fabulous – and so easy! Will plan to make the syrup with honey very soon! Thanks!
Laura Fuentes says
enjoy Sally!
kentuckylady717 says
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….
Sarah says
Can you make this blueberry sauce up in bulk and then freeze it?
dana says
I’m curious, for the blueberry syrup could I use brown sugar or honey instead of white sugar?
Laura Fuentes says
You could do either Dana.
Diane says
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 says
I’m so glad this was a winner! I use tapioca starch too now and it works just as well.
Donna says
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 says
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!
Milena says
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 says
so glad you liked it!
Geary says
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 says
I’m so glad your family enjoyed it!
Deb says
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 says
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 😉
Jamie says
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 says
Your friend is going to be so happy Jamie!
Manisha says
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 says
Just make sure there are no clumps. Enjoy!
Victoria says
Hi,
Can frozen berries be used instead? Thank you:)
Laura Fuentes says
yes, you can use frozen blueberries for this recipe. enjoy!
Laura Fuentes says
I’m sorry these pancakes didn’t turn out for you but they are fantastic every time I make them.
Natasha says
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 says
I’m so glad this is one for the KEEP stash of recipes! Awesome!
Melkis says
I give it a five star
Laura Fuentes says
thank you so much!
Melkis says
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 says
Awesome! Let me know how you like the muffins!
Melkis says
Hi Laura
I’m making these tomorrow, but I don’t have corn starch… Any substitute? Thanks
Laura Fuentes says
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
shirl meckley says
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.
Nichole says
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 says
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.
Averie @ Averie Cooks says
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 says
I hope you enjoy them! 🙂
CT says
Just made the pancakes this morning! They were so delicious and very fluffy! Thank you for the recipe! It’s a keeper!
Reema says
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 says
i’m not sure where you’d put beets in this recipe…
Talynn says
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 says
Thank you!!!
Mrz rivera says
Made these for breakfast and they were amazing!!!! I added 1/8 tsp of vanilla. I will be making these again.
Laura Fuentes says
thank you so much!
Sana says
This looks deliscious! If I use gluten free flour would I have to change anything else in the recipe?
Laura Fuentes says
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.
Kathy says
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 says
I use pancakes instead of sandwich bread all the time!
Amy says
Can you make the pancake batter the night before and put in the fridge for the morning?
Laura Fuentes says
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. 🙂
sheryll says
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 says
Yes! never buy fake syrup again! 🙂
jacqueline says
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 says
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!
Steph says
This recipe is delicious. I use coconut oil instead of butter and they are so delish 🙂 thanks
Laura Fuentes says
I love coconut oil Steph!! thank you!
Tami says
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.
Tiffany C says
Woah! THose pictures are gorgeous! I will have to try this, although I doubt my pics will look like yours! LOL
Laura Fuentes says
Thank you! I am slooowly getting better. 🙂
Kristen says
Those pictures are gorgeous and have me drooling! Yum! Can’t wait to try these recipes.
Laura Fuentes says
thank you Kristen! coming from you I am so touched!! I am slowly learning and getting better… 🙂 xo
Tiffany Burdette says
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 🙂
brianne says
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 says
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.
Dariela says
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!
Mai Bateson says
The recipes are winners! I love the title too, (Better than IHOP…) eye-catching and very promising! 😉
Laura Fuentes says
Thank you Mai! Let me know how your family enjoys them!
Ashley says
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 says
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. 🙂
Marla says
I really want to make these for my boys!! But when do you add the cornstarch/water mixture to the blueberries?
Laura Fuentes says
Ah! I am so sorry. Just edited. lol
Tiffany says
Both of these recipes will be winners in our house.. I know it already! Thank you for the whole wheat variations too 🙂
Laura Fuentes says
Of course!
Ashley White says
Can you serve this within an hour
JAM says
Absolutely…I make the syrup while I am prepping the pancakes/waffles and then serve syrup warm. Everyone loves it!
Isra {TheFrugalette} says
That looks crazy delicious! Crazy.
Laura Fuentes says
oh Isra… 🙂
Shana D says
Oh my wow, as soon as our farmers market starts back up I am buying blueberries so I can make this recipe!
Laura Fuentes says
thank you! let me know how your family enjoys them! blueberry season is around the corner!