Blueberries in your pancakes are one thing, but this blueberry syrup on your pancakes is another. You’ll enjoy rich blueberry flavor in every bite!
This post was originally published in 2013. It has been updated with a new recipe video so you can see just how easy this homemade syrup is to make. Enjoy!
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.
Homemade Syrup
I love to take a break from what seems to be the constant “eat your dinner” nag that repeatedly comes out of my mouth. My kids take forever to eat dinner (like an hour sometimes) and are just not that into food. It’s a shame because I like to cook. Except for Baby G., He has always been very much into food.
There are some “staples” like homemade pancakes and syrup that they will devour. My auntie gave me a fantastic recipe for pancakes years ago, and it’s the only one I make. From time to time I add some ground flax, a mashed banana or pureed beets… but the basic recipe is the same. Fluffy, delicious and nutritious pancakes every time. You can also grab our easy recipe for gluten free pancakes if you need it. We’ve found that our gluten free pancakes are the perfect match for this tasty blueberry syrup.
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!
Homemade blueberry syrup
So why am I writing about these pancakes and blueberry syrup sauce? Last time we went to IHOP with the kids (like two or three years ago on the drive back from DisneyWorld) my daughter was surprised to see that there were other “syrups” on the table.
Although we haven’t been back to IHOP since, she remembers the syrup. It’s crazy the kinds of things kids remember about a place! So, she’s requested to have blueberry syrup with her pancakes; like the one from that restaurant.
Of course, you know my answer. I am not going to buy make-believe syrup.
Once again, I asked myself: how hard could it be to make real blueberry syrup? Not very hard at all. You will see how easy and delicious a few ingredients and make your plain pancakes into wow! pancakes.
How to make blueberry syrup
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!
Homemade Blueberry Syrup Recipe
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 1/2 cups 1x
Ingredients
- 2 cups blueberries, fresh or frozen
- 1/2 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 blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
- Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.
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 1/4 cup additional water before blending or it will be too thick. Of course, you can adjust to the “runny” consistency of your choosing.
Nutrition
- Calories: 357
- Fat: .5g
- Carbohydrates: 94.9g
- Protein: 1.4g
Keywords: homemade syrup, blueberry syrup, how to make blueberry syrup, blueberry syrup recipe, homemade blueberry syrup
You blend the blueberries after they’re cooked correct? Not before they start cooking?
That’s correct. You blend smooth after it’s cooked.
my god 94 carbs ..if i ate this i would die.
diabetics beware……geez
Hi Ed, My apologies. The serving size was wrong. The recipe has been adjusted.
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.
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 used Monk Fruit sweetener instead of sugar and it turned out awesome! Thank you for the recipe!
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.
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
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
Really yummy and so easy! My toddlers loved it too, so win-win 🙂
★★★★★