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Homemade Blueberry Pancake Syrup
Deliciously sweet homemade blueberry syrup recipe using fresh or frozen berries. Perfect for ice cream, pancakes, waffles and more!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
8
Calories:
60
kcal
Ingredients
▢
1
cup
blueberries
▢
½
cup
granulated sugar
▢
½
cup
water
▢
1
tablespoon
lemon juice
▢
½
teaspoon
vanilla extract
Instructions
Add all ingredients, except vanilla extract to a small saucepan. Lightly crush blueberries with a potato masher or the back of a spoon.
Place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer for 15 minutes, stirring occasionally.
Stir in the vanilla extract (optional). Cool slightly. Serve over waffles, french toast, or pancakes.
Notes
You can also use whole frozen blueberries in this recipe. Thaw before using.
Syrup can be stored for up to 2 weeks in the refrigerator.
See the blog post for notes about canning.