Blueberry Pancake Syrup Recipe

Elevate your pancakes, waffles, and even ice cream with this luscious homemade blueberry syrup! Bursting with fresh blueberry flavor and a touch of zesty lemon, this recipe is incredibly easy to make and yields a richly flavorful syrup that's perfect for drizzling or storing for later. Plus, we've heard it works wonders with raspberries – a delicious adventure awaits!

Prep Time 15 mins

Cook Time 86 mins

Calories 1329.7 kcal

Protein 4g

Rating Be the first

103

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blueberry Pancake Syrup

2 cups fresh blueberries
3 cups water
Lemons, Rind Of
2 cups granulated sugar
1-2 tablespoons fresh lemon juice

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How to Make Blueberry Pancake Syrup

Gently crush 2 cups of fresh blueberries in a saucepan using a potato masher or wooden spoon. Leave some small pieces for texture.
Add 1 cup of water and the zest of 1 lemon (about 1 tablespoon) to the saucepan. Bring to a gentle simmer over medium heat.
Reduce heat to low and simmer for 5 minutes, allowing the blueberries to soften and release their juices.
Line a fine-mesh sieve with two layers of cheesecloth and place it over a bowl. Pour the blueberry mixture into the sieve.
Gently press the pulp to extract as much juice as possible (you should have about 2 cups). Discard the pulp.
In a small saucepan, combine 2 cups of water and 2 cups of granulated sugar.
Bring the sugar and water mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves completely and the mixture becomes clear.
Use a pastry brush to wash down any sugar crystals from the sides of the pan.
Continue to boil the sugar syrup, without stirring, until it reaches 260°F (127°C) on a candy thermometer. This indicates the soft-ball stage.
Remove from heat and carefully stir in the 2 cups of blueberry juice.
Return the mixture to a boil and boil for 1 minute.
Remove from heat and let the syrup cool completely.
Stir in 1-2 tablespoons of fresh lemon juice to taste.
For short-term storage (a month or two), pour the syrup into two pint jars and refrigerate.
For canning: Pour into sterilized canning jars, leaving 1/2 inch headspace. Process in a boiling water bath for 30 minutes.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

1315g

Fat

Carbs

114g

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Breakfast & Brunch Sweets & Sides Desserts Side Dishes The Americas American Southern Vegetarian Gluten Free Summer Recipes Baking

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Frequently Asked Questions

How long does it take to make Blueberry Pancake Syrup?

Blueberry Pancake Syrup takes about 101 minutes from start to finish — roughly 15 minutes to prepare and 86 minutes to cook.

How many calories are in Blueberry Pancake Syrup?

Blueberry Pancake Syrup has approximately 1329.7 calories per serving, with about 4 g protein, 114 g carbohydrates and 1 g fat.

What ingredients do I need for Blueberry Pancake Syrup?

The key ingredients for Blueberry Pancake Syrup are Blueberries, Water, Lemons, Rind Of, Sugar, Lemon Juice. See the full list with measurements above.