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–+ servings
Homemade Blueberry Pancake Syrup

Delicious Homemade Blueberry Pancake Syrup

This Homemade Blueberry Pancake Syrup is a quick and easy way to elevate your breakfast with sweet and tangy berry goodness.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Sauces
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Syrup Base
  • 2 cups Blueberries Fresh or high-quality frozen
  • 1 cup Granulated Sugar Adjust sweetness to taste
  • 1/2 cup Water For syrup consistency
  • 2 tablespoons Lemon Juice Adds acidity
Optional Flavor Enhancer
  • 1 teaspoon Vanilla Extract Omit for a pure berry flavor

Equipment

  • small saucepan

Method
 

Step-by-Step Instructions
  1. Start by rinsing the blueberries under cool running water, removing stems or debris.
  2. In a small saucepan, add the prepared blueberries, sugar, water, and lemon juice. Stir gently to combine.
  3. Mash the blueberries gently with a potato masher to release their juices.
  4. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer and cook for about 15 minutes.
  5. Remove from heat. If using, stir in vanilla extract and let cool for about 10 minutes.
  6. Transfer the syrup to an airtight container once cooled.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12gVitamin C: 5mg

Notes

Store in the refrigerator for up to two weeks. Freeze for long-term storage. Reheat before serving.

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