Looking to make your breakfast ROCK? This easy blueberry syrup recipe will bump your pancakes and waffles up from classic, to fantastic in minutes!
I don’t know why, other than that we had quite a bit of fruit that we were canning and making jam with. Maybe she was just trying to make something interesting for breakfast instead of the same ol’ pancakes.
But one day, when I was in my early teens, my mom decided to make blueberry pancakes, with blueberry syrup. It was an instant hit – we all loved it! – and it quickly became my dad’s favorite right up until mom also started making strawberry syrup – then the blueberry became second.
I’ll always have a soft spot in my heart for both.
But I can’t pick a favorite. I’m glad that strawberries and blueberries come into season at different times so i can enjoy them individually.
Right now, we’re coming to the end of blueberry season, so there are still some great sales, and u-pick farms happening, but it won’t be long until we’re back to shipped or frozen bluebs, so we better enjoy it while it lasts!
What I love about making homemade fruity syrups, is that I get to control the ingredients from start to finish.
More sugar, less sugar. Experiment with using stevia, or not. Thicker, or thinner. More fruit, or less fruit.
Simple, clean, real food ingredients.
I don’t have to look on the label for high fructose corn syrup, or artificial colors and flavorings.
It’s just food, and it’s a beautiful thing.
When we’re having an indulgent breakfast like pancakes, I honestly have a hard time feeling guilty when we’re using quality real food in recipes like coconut flour pancakes, or 3-ingredient banana pancakes – or if I”m feeling really indulgent, gluten-free Belgian waffles.
Sure, we’ll serve some breakfast sausage with ‘em to balance out the protein/carb ratio.
But otherwise? I have no problem mixing up our carb source with a little fruit and cane or coconut sugar.
It’s homemade, farm fresh breakfast food!Print
Blueberry Syrup Recipe
- 2 Cups fresh or frozen Blueberries
- 1/2 cup cane sugar (to taste)
- 1/4 cup cornstarch
- 2–3 Tablespoons lemon juice (also to taste – some blueberries have more flavor than others)
- 3 Cups water
- Combine sugar and cornstarch
- Pour water into a sauce pan, and stir sugar/starch mixture in until there are no lumps
- Add blueberries
- Cook over medium heat, stirring, until syrup thickens and turns clear.
- Serve on pancakes or waffles