Print

Old Fashioned Blueberry Pancake Syrup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic old fashioned blueberry pancake syrup made on the stovetop with fresh or frozen blueberries, sugar, lemon juice, and a pinch of cinnamon. Thick, glossy, and bursting with sweet-tart berry flavor, it comes together in about 20 minutes and is perfect over pancakes, waffles, French toast, oatmeal, or ice cream.

Ingredients

  • 2 cups fresh or frozen blueberries (about 10 oz / 285 g)
  • 3/4 cup granulated sugar
  • 3/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Optional Thickener:

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For Serving:

  • Pancakes, waffles, or French toast
  • A pat of butter
  • Extra fresh blueberries

Instructions

  1. In a medium saucepan, combine the blueberries, sugar, water, lemon juice, cinnamon, and salt. If using frozen blueberries, there is no need to thaw them.
  2. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves.
  3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, gently mashing about half of the berries with the back of a spoon to release their juices.
  4. For a thicker syrup, stir the cornstarch slurry into the simmering mixture and cook for 1 to 2 minutes, until glossy and slightly thickened.
  5. Remove from the heat and stir in the vanilla extract and lemon zest, if using.
  6. For a smooth syrup, press the mixture through a fine-mesh sieve. For a chunky syrup, leave the berries as they are.
  7. Let cool for 5 minutes. The syrup will thicken as it cools. Serve warm over pancakes, waffles, or French toast.

Notes

  • Fresh or frozen: Both work equally well. Frozen berries may need 2 to 3 extra minutes of simmering.
  • Thickness: The syrup thickens as it cools. For a thinner syrup, simmer a bit less or add a splash of water. For a thicker syrup, use the cornstarch or simmer longer.
  • Smooth or chunky: Strain for a classic smooth syrup, or leave the berries in for a more rustic, jammy topping.
  • Sweetness: Taste and adjust the sugar or lemon juice depending on how tart your berries are. Honey or maple syrup can replace part of the sugar.
  • Flavor variations: Add a strip of orange zest, a pinch of nutmeg, or a splash of maple extract.
  • Storage: Cool completely, then refrigerate in an airtight jar for up to 2 weeks.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and rewarm gently.
  • Reheating: Warm in the microwave for 20 to 30 seconds or in a small saucepan over low heat.
  • Vegan and gluten-free as written.

Nutrition

Find it online: https://thefamilycooking.com/old-fashioned-blueberry-pancake-syrup/