Level up your pancake game with Homemade Blueberry Syrup! This syrup adds a lovely fruity flavor to a stack of fluffy pancakes. The best part is that blueberry syrup is gluten-free, low FODMAP, and has less sugar!
I love adding fresh blueberries to uncooked pancakes while they cook on the griddle. A blueberry-filled pancake topped with simple blueberry fruit syrup is even better when you use the fresh frozen blueberries you picked!
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Why I Love This Recipe
- Less Sugar Than Grocery Store Versions
- Uses Fresh or Frozen Blueberries
- Gluten Free, Dairy Free, and Low FODMAP
Featured Ingredients
- Sugar - White granulated sugar.
- Water - Good ole H20.
- Cornstarch - Thickens the syrup.
- Lemon Juice - Fresh is best.
- Blueberries - Fresh berries or frozen berries will work too.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a medium saucepan, add the sugar, water, and cornstarch. Bring to a boil over medium heat.
Once boiling, add the blueberries. Cook for 4-5 minutes over low heat. Blueberries will burst and cook down, creating a beautiful color. Once the mixture thickens, add the fresh lemon juice.
Using an immersion blender or a potato masher, break down any remaining fruit if you want smooth syrup.
Strain the blueberry syrup with a fine-mesh strainer and a bowl underneath.
Variations of Syrup
Fruit Options - Try different types of your favorite berries! Strawberries, blackberries, and boysenberries would all be delicious.
Rustic Style Syrup - Skip the blending and straining of the blueberry syrup and keep the fruity pieces of blueberries. It adds a bit of texture and a rustic look to your blueberry syrup.
Triple Berry Syrup - For a berry syrup recipe option, Add any combination of berries up to two cups, such as raspberries, blueberries, and strawberries!
Low FODMAP Notes
Blueberries have been tested by Monash University to be safe at 1 cup or 125 grams. This blueberry syrup has a serving size of two tablespoons. Well within the guidelines. However, test blueberries for yourself and know what your body's individual limit is to blueberries.
Storing and Freezing
Store: The syrup should be kept in an airtight container in the refrigerator for up to seven days. A mason jar or a pop-top jar would work well.
Freeze: You can freeze the blueberry syrup for up to four months. Thaw the syrup before you use it, then store it in the refrigerator.
Tips and Tricks
Be aware blueberry syrup will easily stain. I wouldn't give my kids blueberry syrup-covered pancakes while wearing their favorite outfits. Doing the extra laundry - WORTH it!
Meal Planning Ideas
Blueberry syrup really shines at breakfast or breakfast for dinner meals! Add a drizzle on top of Swedish oven pancakes, or gluten-free Swedish pancakes, or meal prep dry mix bulk pancakes. Serve it on pancakes alongside an egg bake, blueberry muffins, gluten-free breakfast sausage, or cheesy potatoes -all delicious options!
Using blueberry syrup doesn’t have to be limited to breakfast foods. A little drizzle over lactose-free ice cream is a great alternative! Toss some additional fresh blueberries, too.
FAQs
This version is not safe for canning. Cornstarch will not work for canning. Please search for a blueberry syrup recipe that will be safe to be canned.
One example pulled from the grocery store shelves has the ingredients listed as High Fructose Corn Syrup, Corn Syrup, Water, Blueberries, Pectin, Citric Acid, Xanthan Gum, and Natural Flavor. Versus homemade blueberry syrup has water, sugar, cornstarch, lemon juice, and blueberries.
Additional Recipes To Try
Recipe
Quick Blueberry Syrup for Pancakes
Equipment
- Small Saucepan
- Small Bowl
Ingredients
- ½ cup cold water
- ½ cup sugar
- 1 Tablespoon cornstarch
- 2 cups blueberries fresh or frozen
- 1 Tablespoon lemon juice
Instructions
- In a medium saucepan, add the water, sugar, and cornstarch. Cook over medium-high heat.
- Once boiling, add the blueberries. Cook for 4-5 minutes over low heat. The mixture will thicken, and the blueberries will burst and cook down.
- Add the lemon juice.
- Pour the cooked syrup into a large mixing bowl. Break up any remaining fruit pieces with an immersion blender or potato masher to create a smooth syrup.
- With a fine-mesh strainer and bowl underneath to catch the syrup, strain the syrup.
- Store the syrup in clean jars in the refrigerator for up to a week or in the freezer for four months.
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