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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Lemon ricotta pancakes with blueberry maple syrup

Blueberry Syrup

Posted by: Ari Laing

This sweet homemade blueberry syrup recipe takes minutes to make and is perfect on top of pancakes, french toast, or even ice cream! Will keep in a fridge for up to 1 month. GF, DF

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Posted by: Ari Laing
Close up of lemon ricotta pancake stack
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Blueberry Syrup

This sweet homemade blueberry syrup recipe takes minutes to make and is perfect on top of pancakes, french toast, or even ice cream! Will keep in a fridge for up to 1 month. GF, DF
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry maple syrup, breakfast syrup, syrup for pancakes
Servings: 5 servings
Calories: 82kcal
Author: Ari Laing

Equipment

  • Medium saucepan
  • Spatula or wooden spoon

Ingredients

  • 1 heaping cup fresh blueberries
  • 2 Tbsp granulated sugar
  • 2 tsp fresh lemon juice
  • Pinch of Kosher salt
  • 2 tsp pure vanilla extract
  • cup maple syrup

Instructions

  • Make the blueberry syrup. In a small saucepan over medium-high heat, combine fresh blueberries, 2 Tbsp sugar, 2 tsp fresh lemon juice, and a pinch of Kosher salt. Cook, stirring occasionally, until the juices from the blueberries release and some of the berries pop, about 3-5 minutes. Add 2 tsp vanilla extract and ⅓ cup maple syrup, then stir and cook for 30 seconds more. Remove from the heat and set aside.

Nutrition

Sodium: 2mg | Calcium: 24mg | Vitamin C: 1mg | Vitamin A: 1IU | Sugar: 18g | Fiber: 1g | Potassium: 53mg | Calories: 82kcal | Fat: 1g | Protein: 1g | Carbohydrates: 20g | Iron: 1mg
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