Sep 23, 2018
This post may contain affiliate links. Please read our disclosure policy.
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!
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.
- Blueberries: you can use fresh or frozen for this recipe. Both will keep you coming back for more.
- Honey (or sugar): honey is less refined and some people prefer the taste of it while others prefer the classic sweetness sugar provides. This recipe can also be made with Swerve Sugar Replacement.
- Water: is needed to dissolve the cornstarch.
- Cornstarch: used to thicken it and give it the syrupy texture you love.
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!
Fresh or Frozen Blueberries
You can make this blueberry syrup using both fresh or frozen blueberries. While fresh blueberries are abundant and affordable during the summer, frozen blueberries are available and affordable year-round.
You don’t need to thaw the frozen blueberries before adding them to the pot, they’ll thaw as they cook.
How to Thicken Blueberry Syrup
This recipe uses the classic corn starch and water combination to thicken the blueberry syrup, which is added at the end of the cooking process once the berries have cooked down and simmered for 10 minutes.
How to Store It
Once cooled down to room temperature, the blueberry syrup can be refrigerated, frozen, and even canned!
In the fridge, store syrup in a jar and keep in the refrigerator for up to 2 weeks.
You can freeze the blueberry syrup in small jars or ice cube trays and thaw out what you need in future pancake batches.
Canning is a great way to preserve your blueberry syrup long-term. Do this by following a jam canning process. Canned blueberry syrup can keep in your pantry for up to 18 months in the pantry.
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.
Easy Blueberry Syrup Recipe
- 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.
I made this blueberry syrup today. Thanks for the advice of using frozen blueberries it’s still came out delicious!
Delicious! Just the right amount of sweetness.
had to give this one a try after a friend told me about it. syrup from blueberries didn’t disappoint.
I was tired of regular syrup and so I decided to try this recipe for blueberry syrup. It is my new goto. tastes amazing.
This blueberry syrup was so deliciouss
kids loved it!
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!
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!
How long can you refrigerate this syrup?
Up to a week in the fridge. Enjoy!
Can this be water bathed? If so would 10 minutes be the right time ?
If you mean canning the syrup in jars, yes. Follow the same steps to canning jelly/mermelade.
Do you need to thaw the frozen blueberries first?
No need. they’ll thaw as they cook. Enjoy!
So easy. Spoon good
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!!
So glad you enjoyed it! Your tweaks sound tasty too!
Can you freeze
Yes, you can freeze this blueberry syrup. I recommend freezing it in small amounts or even in an ice cube tray.
Can you put the syrup in containers? How long does last?
A week in the fridge. Enjoy!
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
Wow…. That was a game changer. I was paying 10$ for double blueberry pancakes at IHOP. This helped me perfect the recipe.
Just made this to top some lemon ricotta waffles and it was SOOO good. Thank you for this easy and delicious recipe!
That sounds delicious Meghan!
Do you think adding Lemon juice to this recipe would work?
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.
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!!!
This works perfect for my lemon ricotta pancakes! Thank you!
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.
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?
Made this today; I added some strips of lemon zest in with the blueberries. Very tasty!
I’m so glad you enjoyed it.
could this be canned for gifts?
Just like jelly!
Have you tried canning this? I’d like to make up a larger batch to have on hand. Thanks!
I Have. Same process as jelly.
Did you omit the corn starch in canning it? Isn’t corn starch considered not a safe item to can properly?
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.
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.
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.
Really yummy and so easy! My toddlers loved it too, so win-win 🙂
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
I believe that is the shelf life once you make it
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!!
I’m so glad you enjoyed this Karla!
If you live over by the Bellingham area I’d suggest going to park Butte trainhead for blueberries. They are everywhere right now
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.
I used Monk Fruit sweetener instead of sugar and it turned out awesome! Thank you for the recipe!
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
I’m so glad you enjoyed it Lindsay! You can use any fruit you want with this easy recipe.
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
I bet a gin-based infusion would be AMAZING! Glad it turned out ok for you.
Everett Nathaniel Alarcon
You blend the blueberries after they’re cooked correct? Not before they start cooking?
That’s correct. You blend smooth after it’s cooked.
Can the syrup be frozen after you make it?
It sure can!
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.
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.
my god 94 carbs ..if i ate this i would die.
Hi Ed, My apologies. The serving size was wrong. The recipe has been adjusted.
Can you can this?
Yes. Same process as you’d can jelly/jam. Enjoy!
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!
I’m so glad! I have a Strawberry Syrup and a Peach Syrup for you to try too!
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!
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.
Can I freeze leftovers?
Yes! I put them in an ice cube tray and freeze! super easy.
I just made 130 jars of this blueberry syrup for favors for my upcoming wedding. They turned out perfectly!!
AMAZING!!! and Congratulations on your wedding!
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.
Definitely a lighter honey or cut it in half. Thank you for trying my recipe, Jeremy.
I did make another batch with sugar and it came out great!
Do you mean yields 2 1/2 cups? My husband and I just made raspberry syrup and it yielded 2 1/2 cups.
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!
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 🙂
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!
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.
Yes! you can definitely use this basic method/recipe for other fruits. Enjoy!
can you can the blueberry syrup recipe (i.e. put in water bath and seal the jars).
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.
Can this recipe be prepared and canned?
It sure can. Same way you’d can jams. Enjoy!
I just made double recipes of both syrups Can these syrups be frozen? They are delicious!!
Great recipe and video for blueberry syrup! I loved it. Perfect for my snow day breakfast.
Can this blueberry syrup be prepared and then frozen?
yes, you can freeze 🙂
((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!
Thanks so much Steve! Glad you liked the sauce. 🙂
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!
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! 🙂
Enjoy the cheesecake!
This was absolutely delicious on our french toast last night! I really could have just eaten it like soup with a spoon!
I’m so glad it was a hit Erin!
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!
Thank you Vanessa! I am thrilled he decided to try it and he loved it.
Looks fabulous – and so easy! Will plan to make the syrup with honey very soon! Thanks!
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….
Can you make this blueberry sauce up in bulk and then freeze it?
I’m curious, for the blueberry syrup could I use brown sugar or honey instead of white sugar?
You could do either Dana.
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.
I’m so glad this was a winner! I use tapioca starch too now and it works just as well.
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.
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!
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!
so glad you liked it!
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.
I’m so glad your family enjoyed it!
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!!!
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 😉
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.
Your friend is going to be so happy Jamie!
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 !
Just make sure there are no clumps. Enjoy!
Can frozen berries be used instead? Thank you:)
yes, you can use frozen blueberries for this recipe. enjoy!
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!!
I’m so glad this is one for the KEEP stash of recipes! Awesome!
I give it a five star
thank you so much!
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! 🙂
Awesome! Let me know how you like the muffins!
I’m making these tomorrow, but I don’t have corn starch… Any substitute? Thanks
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
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.
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?
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
Just pinned both the pancakes and the syrup. They both look stellar! I have memories of that syrup from my childhood – must make it!
I hope you enjoy them! 🙂
Just made the pancakes this morning! They were so delicious and very fluffy! Thank you for the recipe! It’s a keeper!
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!
i’m not sure where you’d put beets in this recipe…
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!!!
Made these for breakfast and they were amazing!!!! I added 1/8 tsp of vanilla. I will be making these again.
thank you so much!
This looks deliscious! If I use gluten free flour would I have to change anything else in the recipe?
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.
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….. 🙂
I use pancakes instead of sandwich bread all the time!
Can you make the pancake batter the night before and put in the fridge for the morning?
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. 🙂
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
Yes! never buy fake syrup again! 🙂
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
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!
This recipe is delicious. I use coconut oil instead of butter and they are so delish 🙂 thanks
I love coconut oil Steph!! thank you!
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.
Woah! THose pictures are gorgeous! I will have to try this, although I doubt my pics will look like yours! LOL
Thank you! I am slooowly getting better. 🙂
Those pictures are gorgeous and have me drooling! Yum! Can’t wait to try these recipes.
thank you Kristen! coming from you I am so touched!! I am slowly learning and getting better… 🙂 xo
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 🙂
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!
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.
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!
The recipes are winners! I love the title too, (Better than IHOP…) eye-catching and very promising! 😉
Thank you Mai! Let me know how your family enjoys them!
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!
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. 🙂
I really want to make these for my boys!! But when do you add the cornstarch/water mixture to the blueberries?
Ah! I am so sorry. Just edited. lol
Both of these recipes will be winners in our house.. I know it already! Thank you for the whole wheat variations too 🙂
Can you serve this within an hour
Absolutely…I make the syrup while I am prepping the pancakes/waffles and then serve syrup warm. Everyone loves it!
That looks crazy delicious! Crazy.
oh Isra… 🙂
Oh my wow, as soon as our farmers market starts back up I am buying blueberries so I can make this recipe!
thank you! let me know how your family enjoys them! blueberry season is around the corner!