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Fresh Blueberry Syrup for Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 137 reviews
  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade blueberry syrup is a sweet and tangy topping made from fresh blueberries, sugar, and a touch of cornstarch for thickness. Perfect for drizzling over pancakes, waffles, ice cream, or cheesecake, this syrup is simple to make and adds a fresh burst of blueberry flavor to your favorite dishes.

Ingredients

Scale

Thickening Agent

  • 1 tbsp corn starch
  • 2 tbsp cold water

Blueberry Syrup

  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/2 cup water

Instructions

  1. Prepare the Cornstarch Slurry: In a small bowl, mix 1 tablespoon of corn starch with 2 tablespoons of cold water until fully dissolved. This slurry will be used later to thicken the syrup.
  2. Simmer Blueberries and Sugar: In a medium saucepan, combine 1 cup of fresh blueberries, 1/2 cup sugar, and 1/2 cup water. Place the pan over medium-low heat and simmer gently. Avoid bringing the mixture to a full boil as you want to slowly soften the berries and dissolve the sugar.
  3. Add the Cornstarch Mixture: Once the blueberries have softened and the liquid begins to thicken slightly, stir the cornstarch slurry into the saucepan, mixing thoroughly to incorporate.
  4. Cook to Syrupy Consistency: Continue to cook the mixture for about 20 minutes in total, stirring occasionally, until the liquid reaches a syrupy consistency. This ensures the syrup thickens nicely.
  5. Cool the Syrup: Remove the saucepan from the heat and let the syrup cool for about five minutes. The syrup will thicken further as it cools, developing the perfect texture for dripping over your favorite dishes.
  6. Serve: Pour the blueberry syrup over waffles, pancakes, ice cream, or cheesecake and enjoy the fresh, sweet flavor.

Notes

  • This syrup is excellent not only on pancakes and waffles but also as a decadent dessert sauce for ice cream and cheesecake.
  • Store any leftover syrup in the refrigerator for up to a week. Reheat gently before serving.
  • For a smoother syrup, strain the mixture through a fine mesh sieve to remove blueberry skins if desired.
  • Adjust sweetness by adding more or less sugar according to your taste preferences.

Nutrition

  • Serving Size: 2 tablespoons (30ml)
  • Calories: 50
  • Sugar: 12g
  • Sodium: 1mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/fresh-blueberry-syrup-for-pancakes-recipe/