Blueberry Syrup For Pancakes And French Toast
Blueberry season is one of the best parts of summer, and this homemade Blueberry Syrup recipe is a delicious way to make the most of fresh berries!
It has just 6 ingredients, takes about 5 minutes (or less!) to prep, and can be on the breakfast table 5 minutes later next to a large stack of pancakes, waffles, or french toast. Yes, please! You’re going to love this syrup recipe!
5 Simple Ingredients To Make Blueberry Syrup
Other than fresh berries, you just need a few pantry staple ingredients to bring this blueberry pancake syrup to life!
- Fresh blueberries: Fresh blueberries are the sweetest from May to September, depending on where you’re located in the United States. If you don’t have access to fresh berries, you can substitute with frozen blueberries — the flavor and texture will be a bit different, but it’ll still work! You’ll need 1 heaping cup blueberries.
- Granulated sugar: The amount of sugar added is dependent on the natural sugars and sweetness in the blueberries. Start with 2 tablespoons, then add more as needed to reach desired sweetness. Don’t forget, maple syrup is sweet too!
- Fresh lemon juice: A little fresh citrus juice will bring out the natural blueberry flavor.
- A pinch of Kosher salt: To season the ingredients!
- Maple syrup: You do not need to use a super high quality, expensive maple syrup for this blueberry syrup.
- Pure vanilla extract, optional: This just adds a little depth of flavor to the syrup.
You’ll also need a medium saucepan to make the blueberry syrup in.
Some recipes call for cornstarch to thicken the syrup or artificial flavors, but you will not find that in our blueberry syrup recipe! Only clean, natural ingredients.
How To Make Blueberry Syrup At Home
Blueberry pancake syrup is easy enough to whip up on Sunday mornings before brunch, and the leftovers will keep for up to 1 month in a fridge! That alone is reason enough to make a big double batch!
Combine blueberries, sugar, fresh lemon juice, and a pinch of Kosher salt in a saucepan over medium-high heat. Cook the mixture (it’ll be a light boil), stirring occasionally, with a wooden spoon or spatula until the blueberries release their natural juices and some of them begin to burst, about 3-5 minutes.
At this point you can add a splash of vanilla extract along with the maple syrup. Stir and cook for 30 seconds more, then remove from the heat and set aside.
Congratulations, you’ve just made homemade blueberry syrup! (And trust me, this is 100x better than what your kids are eating at iHop.) You can transfer to a jar to serve or simply ladle out spoonfuls of syrup onto a piping hot stack of your favorite lemon ricotta pancakes!
Can I Use Frozen Blueberries?
Yes! No need to thaw, simply add 1 heaping cup of frozen blueberries in place of fresh and continue on with the recipe.
Other Uses For Blueberry Syrup
Can This Syrup Be Blended?
Yes! We love the texture of the burst blueberries, but if you prefer a smooth syrup, simply pulse to blend in a food processor or small blender until you’ve reached your desired consistency.
How Long Will Blueberry Syrup Keep?
Our blueberry syrup for pancakes will last for up to 1 month in a refrigerator when stored properly.
Can You Freeze Maple Syrup?
While it’s possible to freeze maple syrup, it will never freeze completely solid. Instead, it expands and becomes thick, dense, and viscous. Make sure you leave ample room in the container so it does not explode or break while in the freezer.
What Other Fruits Can Be Used?
If you don’t have blueberries, raspberries, blackberries, or strawberries can be used instead. The strawberries might need an additional few minutes of cook time, but the raspberries and blackberries will cook down in a similar amount of time.
If your friends and family love brunch as much as we do, you absolutely must give this syrup a try!
If you make this Blueberry Syrup recipe, please let us know by leaving a review and rating below!
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Breakfast Recipes To Try!
- Southern Fried Chicken and Waffles
- Mini Blueberry Streusel Muffins
- Baked Vanilla-Almond French Toast
- Breakfast Strata
- Blueberry Scones
- Medium saucepan
- Spatula or wooden spoon
- 1 heaping cup fresh blueberries
- 2 Tbsp granulated sugar
- 2 tsp fresh lemon juice
- Pinch of Kosher salt
- 2 tsp pure vanilla extract
- ⅓ cup maple syrup
- 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.
Photography by: Haley of Cozy Cravings