If you love a rich, blueberry flavor, then this homemade blueberry pancake syrup is just what you need in your life! It is a smooth syrup with three ways to make it just right. This homemade blueberry syrup recipe is whisked together in a saucepan and can be poured overtop pancakes and waffles right off the stove or have it ready for many breakfasts to come! This easy blueberry syrup recipe is the perfect addition to pancakes, waffles, lemonades, ice cream, and more! My kids love it over German Pancakes, and I love it with Lemon Ricotta Pancakes. With just a few simple ingredients, you can take your breakfast or brunch to the next level!
Delicious Blueberry Pancake Syrup Ingredients
Make your breakfast even more magical with this beautiful purple-blueberry pancake syrup recipe! No more boring maple syrup when you have this delicious pancake syrup to replace it. It is simple to make and has easy ingredients that are cooked together. This is a breakfast recipe you want to have!
Blueberries – Fresh blueberries are best! These are going to be washed and placed in a saucepan to boil. The juices from the blueberries will melt out and have a thick syrup when mashed down. Sugar – Added just for a little sweetness! Water – You need to have liquid to balance out the thickness. Lemon juice – Helps balance the flavors together and gives this blueberry pancake syrup recipe a refreshing taste!
3 Ways to Make Homemade Blueberry Pancake Syrup
We have three ways to make this syrup just right! Make it a thicker chunky syrup, smooth and blended, or more like a silky simple syrup. Each syrup has the flavor and simple ingredients that are listed just made in a different way each time. Let us know in the comments which process is your favorite!
1. Chunky Syrup with a Blueberry Topping
This is the easiest way to make your blueberry syrup. No straining or blending is required. For this method, you simply cook the berries down, mash them a little bit, then cool and serve. You keep the berries in the sauce so it has more texture from the blueberry pieces. It also has seeds, so if you don’t like seeds in your syrup, then you may want to opt for one of the other methods. I like this kind of syrup best as an ice cream topping or stirred into the muffin batter.
2. Smooth and Blended Syrup
This method extracts more of the juices from the berries and you don’t get big chunks of blueberries. It looks more cloudy than simple syrup because it is blended but tastes very similar. You can leave the seeds in, or strain the mixture through a fine mesh sieve or strainer to separate the seeds. I think of this as almost more of a blueberry sauce. This type of syrup goes well over French toast, waffles, pancakes, etc… or you can stir it into the cake batter to create blueberry cake.
3. Simple Syrup
Simple syrup just takes a step or two more than the methods above. Once the blueberries are done cooking, you strain the syrup directly into a jar or liquid measuring cup. This separates both the blueberry pulp and the seeds from the syrup. After the syrup is separated, you can thicken it to your desired thickness using one of the methods below. This kind of syrup is the prettiest because it is the most clear. It can be used over pancakes or ice cream, and it is gorgeous over a fresh slice of cheesecake. It is also the best syrup to stir into drinks because there are no seeds or pulp. Use it to make Italian sodas, blueberry lemonade, or even blueberry milk!
Recipe Tip
How to Store Easy Blueberry Pancake Syrup
If you aren’t able to enjoy your fresh syrup right away, then there are some easy options for storing and enjoying later. Either store in the refrigerator, freeze, or can a batch at a time to share with others or have year-round. Never run out of your favorite homemade blueberry pancake syrup!
Refrigerate – Refrigerate the fresh syrup for up to a week in the fridge. Keep the syrup in a jar or liquid measuring cup with a lid. Freeze – Place syrup into a freezer-safe container with a lid or a freezer-safe plastic bag and freeze for up to 3-4 months. Thaw in the refrigerator before using. Can and process – *NOTE – Syrup thickened with cornstarch CAN NOT be safely canned. The blueberry syrup is easiest to can when the syrup is still piping hot from being on the stove. Prepare and sanitize pint-sized canning jars and add 1 teaspoon lemon juice to the bottom of the jars (if using 8 oz. jars, just use ½ teaspoon lemon juice). Add hot syrup and then place lids over the top. Process in a water bath canner for 10-12 minutes, remove from canner and allow to cool until lids seal. Store in a cool, dark place for up to 1 year.
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