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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!
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
- Coconut sugar
- Monk fruit
What To Do With Blueberry Syrup
So what can you serve this with? Here are some ideas:
- 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)
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
Wash your berries well.
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.)
Combine the water, blueberries, vanilla extract, and starch slurry in a small to medium pot.
Cook over low to medium heat until all the water is cooked down about halfway. The sauce will thicken.
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.
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More Healthy Pancake Syrup Recipes
Blueberry Syrup Recipe
Homemade Blueberry Syrup
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- 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)
- Wash your berries well.
- 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.)
- Combine the water, blueberries, vanilla extract, and starch slurry in a small to medium pot.
- Cook over low to medium heat until all the water is cooked down about halfway. The sauce will thicken.
- 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.
Recipe from the Gracious Pantry® archives, originally posted 12/20/13.