This quick and easy Blueberry Syrup is a fresh and fruity topping for pancakes and so much more!
Hi everyone! It’s me again! I hope you all are having a fantastic summer.
Summer is my favorite time of year especially as July rolls around because that means my birthday is getting close. Yay!
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One of my all time favorite meals is pancakes with fruit syrup! On my blog I’ve talked about my ridiculous love of IHOP and have recreated many of my favorites- from their special fluffy eggs to their double chocolate pancakes.
It was even my restaurant of choice when I completed my last final exam in college after having my oldest child and moving cross country. Some people might have chosen a fancier place but I wanted my IHOP!
I also happen to adore IHOP’s Rooty Tooty Fresh and Fruity with either strawberries or blueberries.
I felt a little silly that I never made it at home when I was experimenting in the kitchen one day with some strawberries that were on the verge of going bad. They needed to be used quickly and my husband suggested trying to make a sauce. Well it came out fantastic and now that strawberry sauce is a staple when we do our big breakfasts.
So it was a natural jump to make blueberry syrup when we had a ton of blueberries to use up. And with summer comes great deals on blueberries and strawberries so we always have a ton! So snag a couple extra baskets the next time you are at the grocery store and whip up some blueberry syrup!
So what is your breakfast syrup of choice? Blueberry, strawberry, butter pecan, or maple?
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Here are some other recipes you may like:
Lemon Pancakes with Blueberry Sauce
Whole Wheat Apple Cinnamon Pancakes
Chocolate Peanut Butter Pancakes
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Blueberry Syrup
Blueberry Syrup
Ingredients
- 4 cups fresh or frozen blueberries
- 1/2 cup water
- 2 Tbsp sugar
- 2 Tbsp lemon juice
- zest of 1 lemon - or 1 drop lemon essential oil
- 1/2 Tbsp cornstarch
- 1/4 cup cold water
Instructions
- In a small saucepan, add blueberries, ½ cup water, and 2 Tbsp sugar, lemon juice, and lemon zest or lemon oil and heat to a boil. Reduce heat to a simmer and cook for 6-7 minutes.
- In a small bowl combine ½ Tbsp cornstarch and ¼ cold water till well mixed together. Add cornstarch mixture to blueberry mixture and simmer for 3-4 minutes or until desired thickness.
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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
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- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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