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.
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!
Be sure to watch the video in the recipe card below to cook with me!
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
- 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.