Is there anything better than homemade blueberry syrup for pancakes, waffles, French toast or crepes? I think not, so I'm excited to share this recipe with you today.
It doesn't take any fancy equipment to make this recipe. A medium saucepan (affiliate link) should do it.
This recipe uses only 5 simple ingredients. You can use either fresh or frozen blueberries. If you do use frozen, be sure to thaw them out first. Because there were so many beautiful fresh blueberries in the store when I made this recipe, I decided to use fresh. Also, be sure to use unsweetened apple juice so that your final product doesn't end up too sweet.
- Blueberries fresh or frozen (thaw first if using frozen)
- Unsweetened apple juice
- Granulated sugar
- Agave syrup
- Lemon juice
This recipe really only takes two steps if you count cooling as a step. 😉 You literally just dump everything into a saucepan and bring it to boiling while stirring. So easy.
I love the idea of keeping some of the blueberries whole, so I didn't run it through a strainer after cooking it. I think it gives it more of a homemade look and feel. If you prefer a syrup with no pulp, for instance to flavor coffee or other beverage, you can run it through a strainer to remove the pulp.
Step 1. In a medium saucepan over high heat, combine blueberries, apple juice, sugar, agave syrup and lemon juice. Bring mixture to a boil, stirring continuously.
Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it's hot.
Step 2. Allow syrup to cool for 15-20 minutes. It will thicken as it cools. Serve with your favorite pancakes, waffles or French toast.
🥞 More Syrup Recipes
Hopefully this post has shown you how easy it is to diy your own pancake syrup at home. Now that you know how easy it is, we have many more syrup recipes for you to try that are just as quick and easy.
❓ Frequently Asked Questions
Two tablespoons of butter added to your saucepan while cooking this syrup will thicken it nicely. I don't recommend anything like cornstarch because it can thicken too much and end up more like a pie filling. Please bear in mind that this syrup will thicken as it cools. However, if it is still too thin for your liking, you can add butter as suggested above.
It will last in your refrigerator for up to a month and up to a year in your freezer.
Yes you can. To freeze, be sure to allow the syrup to cool then pour it into a mason jar and cover with lid, leaving at least one inch at the top to allow for expansion during freezing. It will keep in the freezer for up to a year. Thaw out in the refrigerator and then keep it refrigerated once opened.
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Homemade Blueberry Syrup
- 2 cups blueberries fresh or frozen (thaw first if using frozen)
- ½ cup unsweetened apple juice
- ⅓ cup granulated sugar
- ⅓ cup agave syrup
- 2 teaspoons lemon juice
- In a medium saucepan over high heat, combine blueberries, apple juice, sugar, agave syrup and lemon juice. Bring mixture to a boil, stirring continuously.Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it's hot.
- Allow syrup to cool for 15-20 minutes. It will thicken as it cools. Serve with your favorite pancakes, waffles or French toast.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
References: Washington State University Extension "Preserving Berry Syrups at Home"