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Close up of lemon ricotta pancake stack with blueberry maple syrup dripping down the side.
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5 from 1 review

10-Minute Homemade Blueberry Syrup (For Pancakes)

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. Gluten-free, dairy-free.
Prep5 minutes
Cook5 minutes
Total10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: blueberry maple syrup, breakfast syrup, syrup for pancakes
Servings: 5 servings
Calories: 82kcal
Author: Ari Laing


  • 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


  • 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.


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