This blueberry syrup recipe is a simple and easy way to to take ordinary pancakes over the edge! Serve it on top of anything to really amp up breakfast.
There’s nothing more delicious than a simple-made blueberry syrup. Blueberry syrup offers that fantastic mix of flavor between sweet and sour. It can go well on practically anything including waffles and pancakes.
While stores would like you to overpay for processed blueberry syrup in a bottle, you can make it yourself at home with just a few minutes and for cheaper!
The best part is that you know exactly what ingredients went into the blueberry syrup recipe so you can feel great about this healthier alternative.
How to make blueberry syrup
To make this blueberry syrup you will only need 5 ingredients. Blueberries, water, sugar, lemon juice, and vanilla extract.
Mix the blueberries, water, and sugar in a small pot on your stove. Heat it until the mixture is bubbling and the blueberries are practically exploding.
While they aren’t really exploding, they are bursting and making your job of mashing them that much easier. It should take about 10 minutes to reach this stage.
Then mash the berries by holding the back of a spoon against the side of the pot, or with a potato masher if you have one handy.
Remove your pot from the heat and stir in the lemon juice and vanilla extract.
Let it cool for a few minutes. This is also a great way to let it thicken up a little more as it sets.
This is sort of similar to how after stirring instant pudding it’s runny, but when you let it sit for 5 minutes it thickens.
How long does blueberry syrup last?
While eating blueberry syrup after it’s been freshly made gives you that incredible warm drizzle over your waffles that just cannot be beaten, you may not use it all in one sitting.
After going through all the work of making such a delicious treat, it would be a waste to simply toss it out. So what can you do?
Believe it or not, the syrup has a pretty long shelf life thanks to the high sugar content. That being said, this blueberry syrup recipe doesn’t contain preservatives and may not be as high in sugar as traditional maple syrups.
It’s best to keep it stored in your fridge in a closed container for a few days. You may even be able to freeze it indefinitely, but the mixture might be more watery once it is thawed out.
If this happens, you can cook it down in a pot over the stove until it is thicker and most of the water has evaporated out.
Check out these other great breakfast recipes!
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- Lemon Ricotta Pancakes
- The Best Homemade Bread Recipe
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- How to Make Fluffy Scrambled Eggs
- How to Make Over Easy Eggs
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- Butter Maple Syrup
- Maple Flavored Syrup Recipe
- Homemade Butter Syrup
- 2 cups blueberries
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract
- Combine blueberries, sugar, and water.
- Mash and bring to a simmer.
- Simmer 10 minutes, mashing periodically.
- Off the heat, add the lemon juice and vanilla.
- Let cool.