Homemade Blueberry Syrup Recipe

/ / / Homemade Blueberry Syrup Recipe

This post may contain affiliate links. Read my Privacy Policy.


Ever wonder if you can make blueberry syrup for your morning pancakes? You can, and this delicious recipe is all you need!

Blueberry pancake syrup is easy to make, uses simple ingredients, tastes fresh, and makes a wonderful topping or stir-in!

A single white pitcher filled with Blueberry Syrup. A bit of syrup has spilled over the edge of the pitcher and is dripping down the front.

Homemade Blueberry Syrup

This delicious syrup has several uses for either breakfast or dessert. And the best part is you can make it with or without sweetener! Enjoy fresh blueberry syrup any time with a very small investment in prep.

This recipe has no artificial sweeteners or artificial flavors, no corn syrup, no blueberry flavor, no cane sugar, and no simple syrup. It’s just fresh ingredients that are a nutritional benefit to your daily diet.

You can make this in very small batches by cutting the recipe in half. That will give you enough for 1 or 2 breakfasts. Or if you need more, you can easily double the recipe.

How To Make Blueberry Syrup Without Sugar

If you want to make this without any sweetener at all, you absolutely can! Most general nutrition advice will tell you the less sugar you eat the better. It’s easy to cut down on sugar with a recipe like this. If you go this route, this syrup will give you just a small splash of sweetness from the natural sweetness of the berries.

My only suggestion is to make sure you have sweet, in-season berries. If you don’t you’ll probably want some sort of sweetener. But not to worry. There are several unprocessed sweeteners out there. And while sugar is sugar to the body, less processed sugar is always a good thing! Some suggestions are:

  • Maple syrup
  • Honey
  • Coconut sugar
  • Monk fruit
  • Sucanat
  • Stevia
A plate of pancakes with blueberry syrup on a table. A pitcher of Blueberry Syrup sits behind the plate on the table.

What To Do With Blueberry Syrup

So what can you serve this with? Here are some ideas:

  • Pancakes
  • Waffles
  • French toast
  • Use as flavoring for sparkling water
  • Pour over ice cream
  • Use like a compote in a parfait
  • Stir into plain yogurt for blueberry yogurt
  • Use as a simple glaze for cake or donuts (though you’ll need to strain or blend the berries for that)

Ingredient Checklist

1 cup water – If you decide to blend this, you may need a little extra water for consistency.

2 ½ cups fresh blueberries – These can be regular blueberries or wild blueberries. The only thing I recommend avoiding is frozen blueberries. Fresh blueberries work best here. Frozen berries will work in a pinch, but the consistency of the syrup just isn’t the same.

1 tsp. pure vanilla extract – Use the real stuff. Not vanilla flavor.

2 tsp. arrowroot powder – or cornstarch. You’ll be taking 2 tbsp. of the 1 cup of water mentioned above to make a slurry with this.

1 tbsp. lemon juice – Optional if you are using sweetener. Don’t use it if you want to make this without any sweetener.

1 tbsp. honey – This is optional. You can also try 2 tbsp. maple syrup. If you want to wait and see how sweet your syrup is before adding sweetener, you can stir this in at the end and simply add to taste.

Note: If you do use sweetener, adding just a small pinch of salt can help bring out the sweetness even further without adding more sweetener. Just a very small amount. Less than an eighth of a teaspoon.

How To Make Blueberry Syrup For Waffles

A metal strainer filled with washed blueberries.

Wash your berries well.

A white bowl sits with a small whisk in a small puddle of slurry.

Measure your water as called for. Then use 2 tbsp. of that measured water to make a slurry with the arrowroot powder (or cornstarch). Whisk well and set aside. (You’ll have to whisk it again just before adding it to the syrup.)

All the ingredients for this Blueberry Syrup Recipe in a pot.

Combine the water, blueberries, vanilla extract, and starch slurry in a small to medium pot.

The thickened blueberry syrup in a pot.

Cook over low to medium heat until all the water is cooked down about halfway. The sauce will thicken.

The finished blueberry syrup in a white pitcher. A few fresh blueberries lay to the side of the pitcher.

Allow to cool and transfer to a serving dish or storage container. Mason jars or any glass jar with a tight lid is a great way to store this! As long as it’s an airtight container, it will work fine.

For a smooth syrup, run the mixture through a blender, adding water until you get your desired consistency.

Store in refrigerator for up to two weeks. Serve chilled, warmed, or at room temperature.

Need Recipe Supplies?

This post may contain affiliate links which won’t increase your price but will share some commission.

More Healthy Pancake Syrup Recipes

Blueberry Syrup Recipe

Copyright button.
A single white pitcher filled with Blueberry Syrup. A bit of syrup has spilled over the edge of the pitcher and is dripping down the front.

Homemade Blueberry Syrup

This delicious syrup is perfect over pancakes or waffles. It's thick, sweet and all natural. Please note that you do not need to use the sweetener. But if you do, it can be added during cooking or after to taste if needed.
Print Pin Rate
Course: Breakfast, Condiments
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1 batch
Calories: 315kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • 1 cup water (to start, add more as needed, if needed)
  • 2 ½ cups fresh blueberries
  • 1 tsp. pure vanilla extract
  • 1 tbsp. honey (or 2 tbsp. maple syrup and ONLY if your berries aren’t sweet. This can be made without any added sweetener at all.)
  • 2 tsp. arrowroot powder (or cornstarch)

Instructions

  • Wash your berries well.
    A metal strainer filled with washed blueberries.
  • Measure your water as called for. Then use 2 tbsp. of that measured water to make a slurry with the arrowroot powder (or cornstarch). Whisk well and set aside. (You'll have to whisk it again just before adding it to the syrup.)
    A white bowl sits with a small whisk in a small puddle of slurry.
  • Combine the water, blueberries, vanilla extract, and starch slurry in a small to medium pot.
    All the ingredients for this Blueberry Syrup Recipe in a pot.
  • Cook over low to medium heat until all the water is cooked down about halfway. The sauce will thicken.
    The thickened blueberry syrup in a pot.
  • Allow to cool and transfer to a serving dish or storage container. Mason jars or any glass jar with a tight lid is a great way to store this! As long as it's an airtight container, it will work fine.
    For a smooth syrup, run the mixture through a blender, adding water until you get your desired consistency.
    Store in refrigerator for up to two weeks. Serve chilled, warmed, or at room temperature.
    The finished blueberry syrup in a white pitcher. A few fresh blueberries lay to the side of the pitcher.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible. The data is also for the entire batch. Exact yield will vary.

Nutrition

Serving: 1entire recipe | Calories: 315kcal | Carbohydrates: 78g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 303mg | Fiber: 9g | Sugar: 55g | Vitamin A: 200IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 12/20/13.

Similar Posts

17 Comments

  1. Christina says:

    Hi!
    Sounds yummy! How much water do you add in the beginning? You added an additional 3T when blending to reach desired consistency, right?

    Thank so much!

    1. The Gracious Pantry says:

      Christina – Sorry about that, about 1 cup.

  2. Melissa Shultz says:

    This sounds yummy! I am looking forward to making some of this during my week off between Christmas and New Years. It will be a perfect treat. I bet this would be good with some granola and Greek yogurt. Thanks!

    1. The Gracious Pantry says:

      Melissa – My pleasure!

  3. I was wondering you think it would freeze well? It would be nice to have some on hand!

    1. The Gracious Pantry says:

      Julie – I haven’t tried freezing it. In theory, it should be fine. But I’ll have to try it myself first to know for sure.

  4. If I substitute the blue berries with other berries like mulberry, will I be able to use the same recipe to make a sauce.

    1. The Gracious Pantry says:

      Al Tan – I’m not sure as I haven’t tried it. But in theory, it should work just fine.

  5. How many servings is this recipe?

    1. The Gracious Pantry says:

      Cindy – I don’t have servings for this one. The data is for the entire recipe, so you would need to divide by how much (how many servings) you use.

  6. Hi- this looks SO yummy, I think I’ll try making it next time I get some blueberries! Curious though about all the clean eating pancake recipes I’ve seen… why is no one just putting maple syrup on them?! It’s clean, right?

  7. Oops, scratch that comment- I see in your paragraph above the reason for not using maple syrup all the time! 🙂 Thanks for all the awesome recipes!

    1. The Gracious Pantry says:

      Grace – No worries. I hope you enjoy it! 🙂

  8. I tried this with frozen mixed berries & it turned out great. Thanks, Tiffany for all your hard work, I love your website.

    1. The Gracious Pantry says:

      Celeste – My pleasure! 😀

  9. One cup was to much water for mine . super runny. I cdnt get it to thicken. Even added more berries.

    1. The Gracious Pantry says:

      Cara – You need to boil it down further. The water will cook out.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.