Level up your pancake game with Quick Blueberry Syrup for Pancakes! Nothing against maple syrup, but blueberry syrup adds a lovely fruity flavor on top of a pile of fluffy pancakes. Homemade fresh fruit syrups have less sugar than grocery store syrups, simple ingredients, and a simple recipe to follow! The best part is blueberry syrup is also gluten-free and low FODMAP!
I have always loved adding fresh blueberries to my uncooked pancake while it cooks on the griddle. They add a splash of color and wake up everyone's taste buds. A blueberry-filled pancake topped with an easy recipe for a simple blueberry fruit syrup that is also delicious! Even better when you can use the fresh frozen blueberries you picked! This is one of my family's favorite recipes!
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.
Jump to RecipeInstructions
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, breaks down any remaining fruit if you want smooth syrup.
Strain the blueberry syrup with a fine-mesh strainer and a bowl underneath.
Variations
Fruits - try different types of your favorite berries! Strawberries, blackberries, and boysenberries would all be delicious.
Rustic - 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 - Add any combination of berries up to two cups, such as raspberries, blueberries, and strawberries, for a simple berry syrup recipe option!
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.
Storage
Quick blueberry syrup for pancakes 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. If you want to freeze the blueberry syrup, you can for up to four months. Thaw the syrup before you want to use it in the refrigerator.
Be aware blueberry syrup will easily stain. I wouldn't give my kids any blueberry syrup-covered pancakes while wearing their favorite outfits. Extra laundry - WORTH it!
Meal Planning Ideas
Blueberry syrup really shines at breakfast or breakfast for dinner meals! Add a drizzle on top of French toast, Swedish oven pancakes, or French toast, gluten-free Swedish pancakes, or make a batch of 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 only to be limited to breakfast foods. A little drizzle over a lactose-free ice cream is a great way to bring a new topping idea to your ice cream sundae!
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.
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.
Notes
Nutrition Information
Leave a Reply