Go Back
–+ servings
Blueberry Pancake Syrup

Delicious Blueberry Pancake Syrup in Just 20 Minutes

A quick and delightful blueberry pancake syrup recipe perfect for breakfast, made with fresh or frozen blueberries.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup
  • 1 cup blueberries Fresh or frozen
  • 0.5 cup granulated sugar Can substitute with coconut sugar
  • 0.5 cup water
  • 2 tablespoons lemon juice Freshly squeezed
  • 1 teaspoon vanilla extract Optional

Equipment

  • medium-sized saucepan
  • potato masher

Method
 

Step-by-Step Instructions for Blueberry Pancake Syrup
  1. In a medium-sized saucepan, combine blueberries, granulated sugar, water, and lemon juice. Lightly crush the blueberries to release juices.
  2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
  3. Reduce heat to a simmer and cook for 15 minutes, stirring every few minutes until the syrup thickens.
  4. Remove from heat and stir in vanilla extract. Let cool for about 5-10 minutes before serving.

Nutrition

Serving: 1tablespoonCalories: 60kcalCarbohydrates: 15gPotassium: 30mgSugar: 13gVitamin C: 8mg

Notes

Store in an airtight container in the fridge for up to two weeks or freeze for up to one year.

Tried this recipe?

Let us know how it was!