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.
- Blueberries
- Honey (or sugar)
- Water
- Cornstarch
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.
- Combine
Mix water and cornstarch in a small bowl and set to one side. - Boil
Use a small saucepan and bring water, sugar (or honey) and blueberries. to a boil, stirring occasionally. - Simmer
Reduce your heat and let it simmer for 10 minutes - Add
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! - Serve
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.
PrintEasy 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
Ingredients
- 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)
Instructions
- 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 up to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
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 ¼ cup additional water before blending or it will be too thick. Of course, you can adjust to the “runny” consistency of your choosing.
Nutrition
- 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
Keywords: homemade syrup, blueberry syrup, how to make blueberry syrup, blueberry syrup recipe, homemade blueberry syrup
Everett Nathaniel Alarcon
You blend the blueberries after they’re cooked correct? Not before they start cooking?
Laura Fuentes
That’s correct. You blend smooth after it’s cooked.
Karla Bagatta
Can the syrup be frozen after you make it?
Laura Fuentes
It sure can!
ed
my god 94 carbs ..if i ate this i would die.
diabetics beware……geez
Laura Fuentes
Hi Ed, My apologies. The serving size was wrong. The recipe has been adjusted.
Mar
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
I bet a gin-based infusion would be AMAZING! Glad it turned out ok for you.
Lindsay
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
I’m so glad you enjoyed it Lindsay! You can use any fruit you want with this easy recipe.
Deidre
I used Monk Fruit sweetener instead of sugar and it turned out awesome! Thank you for the recipe!
LinaBee
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.
Karla
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
I’m so glad you enjoyed this Karla!
Miranda Hamilton
If you live over by the Bellingham area I’d suggest going to park Butte trainhead for blueberries. They are everywhere right now
Will
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
I believe that is the shelf life once you make it
Alecia Schader
Really yummy and so easy! My toddlers loved it too, so win-win 🙂
★★★★★
CECELIA BUMBRAY
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.
★★★★★
Lori
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.
★★★★★
Julia Beall
Have you tried canning this? I’d like to make up a larger batch to have on hand. Thanks!
★★★★★
Laura Fuentes
I Have. Same process as jelly.
M Smith
Did you omit the corn starch in canning it? Isn’t corn starch considered not a safe item to can properly?
Laura Fuentes
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.
Annette Miracle
could this be canned for gifts?
Laura Fuentes
Just like jelly!
Liz
Made this today; I added some strips of lemon zest in with the blueberries. Very tasty!
★★★★★
Laura Fuentes
I’m so glad you enjoyed it.
Clarice
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?
★★★★★
S
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.
★★★★
Kerrie
This works perfect for my lemon ricotta pancakes! Thank you!
★★★★★
Sayali
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!!!
★★★★★
Barb
Do you think adding Lemon juice to this recipe would work?
Laura Fuentes
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.
Meghan
Just made this to top some lemon ricotta waffles and it was SOOO good. Thank you for this easy and delicious recipe!
★★★★★
Laura Fuentes
That sounds delicious Meghan!