We all know and love a classic blueberry pancake, but this blueberry syrup? It’s on a whole new level of deliciousness! Seriously, it’s the perfect match for your pancakes, waffles, or even drizzling over ice cream. And the best part? You can make it super fast with just four simple ingredients! Keep reading, and I’ll show you how easy it is to create this sweet, tangy goodness.
Want a shortcut breakfast idea? Check out this Mini Pancakes Recipe to pair with your syrup!
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This blueberry syrup has been a favorite in my kitchen since 2012. It doesn’t feel like that long ago, but when I look at the picture below of my youngest, happily munching on fresh blueberries while I was still perfecting the recipe, it really hits me.
I first started making this blueberry syrup when my kids discovered the endless variety of flavored syrups at IHOP. They were so excited, and of course, they immediately wanted to start buying all these syrups at the grocery store. But once again, I found myself asking: how hard could it be to make real blueberry syrup at home? Spoiler alert: Not hard at all! With just a few simple ingredients, you can turn plain pancakes into something wow! You’re going to love how easy and delicious this syrup is, and trust me, it’s going to become a family favorite in no time.
If you love fruity toppings, try our easy Blueberry Compote Recipe for another quick fix!
Easy Homemade Blueberry Syrup Ingredients
The best part about this Homemade Blueberry Syrup? It only takes 4 simple ingredients to whip up! Seriously, you can make this syrup in no time, and it’ll elevate your pancakes to a whole new level of yum.
Here’s what you’ll need:
Sugar – This is what melts down to give you that perfect syrupy texture and balances out any overly tart blueberry flavors. It’s the sweet magic that ties everything together!
Cornstarch – This is the secret ingredient for making the syrup nice and thick. It gives it that rich, luxurious texture you’ll love drizzling over your pancakes.
Lemon Juice – Whether you use fresh-squeezed or bottled, lemon juice adds just the right amount of tartness to brighten up the blueberries and bring out their full flavor.
Fresh Blueberries – Fresh blueberries are key for the perfect flavor and texture, but if you don’t have them on hand, frozen blueberries work as a great substitute!
Trust me, once you make this syrup, you’ll be pouring it on everything! It’s that simple and that delicious.
Fresh or Frozen Blueberries
You can make this blueberry syrup with either fresh or frozen blueberries, which makes it super versatile. Fresh blueberries are perfect during the summer when they’re in season and super affordable, but if it’s winter or you just can’t find fresh ones, frozen blueberries work just as well. And the best part? You don’t even need to thaw them before adding them to the pot – they’ll thaw and cook right up as they simmer away.
How to thicken the syrup:
This recipe uses a classic combo of cornstarch and water to thicken the syrup. After the berries have cooked down and simmered for about 10 minutes, you’ll add the cornstarch mixture at the end to give your syrup that perfect, rich consistency. It’s quick, easy, and gives you that luxurious texture we all love!
Whether you’re using fresh or frozen, this syrup is going to be amazing. Enjoy every sweet, berry-filled bite!
Curious about fruit desserts? Our Easy Blueberry Cobbler is a cozy classic that pairs perfectly with this syrup too!
How to Make Blueberry Syrup from Scratch
The steps for making this syrup are so easy, even the youngest cooks in your house will want to join in! You’ll have this blueberry syrup ready in minutes, and it’s the perfect match for your favorite pancake mix – making breakfast a delicious, no-stress event.
Here’s how you do it:
Whisk: In a medium saucepan, add your sugar, cornstarch, water, and lemon juice. Give it a good whisk to combine everything.
Boil: Over medium-high heat, bring the mixture to a boil. Once it’s bubbling, toss in your blueberries.
Simmer: Let it simmer for 4-5 minutes until the blueberries burst and the syrup starts thickening. You’ll see it all come together – so yummy!
Serve: Once it’s ready, take it off the heat and pour it over your pancakes, waffles, or whatever else you’re craving.
This syrup is seriously so simple, and the results are pure magic! It’s bound to be a new family favorite.
Rosie’s Tip: This syrup is dreamy on everything from pancakes to Bisquick Waffles and even vanilla ice cream.
Looking for more preserving ideas? Learn how to store homemade jams and syrups safely from the National Center for Home Food Preservation.
Frequently Asked Questions
Is blueberry syrup healthy?
Blueberry syrup can be a source of antioxidants from the blueberries, but it is typically high in sugar. While it does provide some nutritional benefits, such as vitamins and minerals from the fruit, the high sugar content may not make it the healthiest choice when consumed in large amounts.
What happened to Smucker’s blueberry syrup?
Smucker’s discontinued its blueberry syrup in 2021 due to supply chain issues and changes in consumer demand. This has left fans of the product looking for alternatives or ways to make their own blueberry syrup.
What can you use blueberry syrup for?
Blueberry syrup can be used in a variety of ways, including as a topping for pancakes, waffles, or French toast. It can also be drizzled over ice cream, yogurt, or fruit salads. Additionally, it can be added to beverages like lemonades, iced teas, or cocktails for a sweet, fruity flavor.
How long does blueberry syrup last in the fridge?
Homemade blueberry syrup can last for about 2 to 3 weeks in the refrigerator if stored in an airtight container. Commercial blueberry syrups may have preservatives and could last longer, often around 6 months when unopened. Once opened, they typically last for 1 to 3 months.
Homemade Blueberry Syrup Recipe
Ingredients
- 2 cups blueberries, fresh or frozen
- ½ cup sugar or honey
- 1 cup + 2 Tablespoons water, divided
- 1 tbsp cornstarch, or tapioca starch
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 one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
