Homemade blueberry syrup on pancakes or waffles is one of my favorite "breakfast for dinner" meals (since I rarely eat anything but fruit, nuts and oatmeal for breakfast).
But it can't be phony, store-bought blueberry syrup, in which blueberries are a distant third on the ingredient list, after high fructose corn syrup and corn syrup. I can't remember the last time I ingested either of those things. Not being a food snob, just trying to take care of my health.
Which is why I also do not use artificial sweeteners and limit my intake of sugar and other natural sweeteners, such as honey and maple syrup. I use just 2 tablespoons of real maple syrup to make 1 cup of blueberry syrup. A cup of the blueberry syrup is enough for 12 5-inch pancakes.
So, to do the math (which I always do, in order to stay within my daily sugar allowance): 1/4 cup of my homemade blueberry syrup, perfect for 3 5-inch pancakes, contains just 1 1/2 teaspoons of real maple syrup (sugar).
To read how I, a comfort food blogger and frequent baker, handle sugar in a way that is realistic for me and doable for the long term, read Sugar - Toxin or Treat? And here are my recipes for Pancakes, Gluten-Free Pancakes, and Waffles. You can also use this as a sauce on desserts.
What do you like to put on pancakes and waffles?
Don't forget to Pin it!
Blueberry Syrup or Sauce
(Makes 1 cup, enough for 12 5-inch pancakes)
6 ounces (170 grams/about 1 1/4 cups) fresh blueberries
2 tablespoons (1 fluid ounce/30 ml) real maple syrup
4 tablespoons (2 fluid ounces/59 ml) water, divided
Tiny pinch of salt
1 1/2 teaspoons non-GMO cornstarch
1 teaspoon freshly squeezed lemon juice
1 Put washed blueberries in 1-quart saucepan. Add maple syrup, 3 tablespoons of water and tiny pinch of salt (don't overdo it!). Bring to boil over medium heat; lower heat and simmer for 8 minutes.
2 Stir cornstarch into remaining 1 tablespoon water, and stir into blueberries. Simmer for a minute or two. Remove from heat and stir in lemon juice.
YUM! I should make a batch too. They are so good with pancakes.
ReplyDeleteThanks, Angie. I think you'll really like this syrup - all fruit, no fake!
ReplyDeleteDear Food Guru – OK, I drank the cup of blueberry syrup and then I ate the 12 pancakes. Loved the BB syrup, but the pancakes tasted awful. Needed some maple syrup. What do I put on pancakes? It’s what I put in them that matters, i.e. pecans and corn. THEN comes the BUTTER. Butter makes batter better, right? Anyway, the blueberry syrup gets 5 cleavers.
ReplyDeleteYes, Sully, I love putting pecans in pancakes. You can do all sorts of great add-ins, but ... the butter is the most important. "Butter makes batter better" says it all! Thanks for granting my blueberry syrup the coveted 5-cleaver award!
ReplyDeleteWhat a tempting recipe, Dearest One !!!
ReplyDeleteI'm taking note !!!
Wishing you a most wonderful remainder of your week,
I'm sending my dearest love to you
XOXO Dany
This looks delicious and I'm always trying to find ways to cut down on my sugar intake as well. Thanks for sharing, I will be saving this to try! Have a wonderful day!
ReplyDeleteBlessings,
Jill
Daniela dear, thank you. I hope you are not working too hard!
ReplyDeleteThank you, Jill! I'm so glad this was helpful to you. Have a great weekend!
ReplyDeleteLOVE blueberries!! I like the addition of maple to the berries; I've always used vanilla but I'm about to switch it up to give your version a try.
ReplyDeleteThanks, Mrs Shoes! Let me know how you like it. We love that little hint of maple flavor and that the sweetening is all natural and minimal.
ReplyDeleteJean,this look delicious!!Xoxo.
ReplyDeleteThank you, Maristella. (You are up late!)
ReplyDeleteYumborama! Blueberry season hits here big in August -- guess who is going to buy a lot!
ReplyDeleteWe've been cutting carbs, so of course those pancakes and syrup are making me drool. There's nothing like homemade pancakes. I have to be honest, I haven't made my own syrup but I don't like it that much either.
ReplyDeleteI'm going to bookmark this one since I'm always looking for things to do with the blueberries from our bushes. Thank you!
ReplyDeleteJeanie, cool word, "Yumborama!" I cannot get enough fresh blueberries!
ReplyDeleteSugar, I've never been a fan of store-bought syrup. What I like about my own blueberry (or other fruit) syrup is that it's almost ALL fruit, just those 2 little tablespoons of real maple syrup.
ReplyDeleteBet it would taste delightful on French vanilla ice cream...🌑
ReplyDeleteEllen, now you're just making me envious! You have blueberry bushes?!
ReplyDeleteYes, Vee, I can tell you - it does!
ReplyDeleteNaturally, this Canadian prefers maple syrup on her pancakes...although I'm willing to try your blueberry syrup!
ReplyDeleteJean, this would be the perfect syrup on my pancakes. I'm not a big fan of just plain maple syrup so I often just use a little butter and some stewed fruit. By the way, I made your spoon rolls last week and they received rave reviews from my husband and grandsons. ♥
ReplyDeleteMargie, I love pure Canadian maple syrup, too! That's why I use it in instead of sugar in my blueberry syrup - adds just a hint of flavor.
ReplyDeleteThen you would definitely like this syrup, Martha! I'm so glad you all liked the spoon rolls. Thanks for letting me know.
ReplyDeleteSounds delicious. I might like this on a little frozen custard, or just eat it with a spoon. Not a fan of pancakes or waffles.
ReplyDeleteYour blueberry syrup sounds (and looks!) delicious! I make my own blueberry topping for pancakes too, but mine is more of a sauce. I think I would like the addition of maple syrup. (And then I wouldn't have to choose between blueberry sauce and maple syrup, right? Win-win!)
ReplyDeleteThanks, Judy. Yes, it is delicious on frozen custard, frozen yogurt, etc.
ReplyDeleteCheryl, thank you. I like that: "win-win!"
ReplyDeleteI also watch my sugar intake closely . Your blueberry syrup looks delicious. I will try it with some frozen blueberries I have in the freezer.
ReplyDeleteIt looks delicious Jean.It might be just the thing for me. You mention Maple Syrup and Honey as sweeteners. I have cut out the use of overtly using refined sugars and artificial sugars. We don't tend to use Maple Syrup over here very often. I think its a cultural, historical thing but I do eat honey on bread or toast. I notice honey does not have any saturates. It appears to be pure energy. I go running still, at my age!! I imagine honey fuels my daily runs. Maybe, I am, just imagining it. Ha! Ha!
ReplyDeleteI have a friend of mine who lives in Manchester. He has taken up bee keeping in his back garden in recent years. He is a passionate advocate of using honey. If you want a British source of honey, making a cross atlantic trade agreement of your own, I can put you into contact with Michael!! ( Only joking of course.)
After reading your post I'm craving pancakes. It's been years (since our grandson spent the night) since I've had a pancake. I'm pinning the blueberry syrup recipe -- I think I'll make some crepes and pour some of that delicious sauce on top. Or -- how about ice cream? I can think of lots of possibilities. Thank you!! Have a great weekend.
ReplyDeleteGerlinde, I'm glad to hear you also watch your sugar intake! I hope you'll like this recipe. I use frozen blueberries sometimes, too.
ReplyDeleteTony, I'm glad you're still enjoying running "at your age!" How nice that you have a personal source for honey. There is lots of fraud in honey these days, so it's recommended that you know your source. I buy my honey from local beekeepers. This recipe can easily be made with 2 tablespoons of honey instead of maple syrup.
ReplyDeleteThank you, Marisa! Yes, it is wonderful on crepes. And ice cream. Let me know how you like it!
ReplyDeleteThis looks scrummy and very easy, thank you!
ReplyDeleteI recently came across a recipe which struck me as highly unusual, to make a blueberry sauce to serve with salmon. It was surprisingly tasty...
Thanks, Pauline! Wow! I don't think I'm ready for blueberry sauce on my salmon - I'm strictly a dill sauce kinda gal!
ReplyDeleteHi Jean,
ReplyDeleteYour sauce looks amazing! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thanks, Miz Helen! Hope you have a wonderful weekend, too.
ReplyDeleteOoh that looks really delicious and those pancakes look amazing too! I love the way that you deal with sugar and I think you have a great balance. Thanks for linking up Jean x
ReplyDeleteThanks so much, Dawn! (Readers, go see Dawn's site for parenting tips, great poems and general hilariousness!)
ReplyDeleteI always make a banana cake for 4th of July (chocolate always seems to heavy when it's hot). The recipe calls for a cup of buttermilk and with the remainder I make pancakes (of course). This year Ill also have to make this super-tasty-sounding blueberry sauce too!!!
ReplyDeleteThanks, Richard. I hope you both like it and have a wonderful weekend! (I made more today and am having pancakes for dinner this evening!)
ReplyDeleteI am so craving this blueberry syrup, Jean, and will try this when I get back to Texas. I am in Ohio visiting my sweet mom who celebrated her 88th birthday yesterday. Pancakes with your syrup will be on my agenda next week! Happy 4th, Jean!
ReplyDeleteKitty, thank you! And how wonderful that you are visiting your sweet mom! Give her my regards and tell her I think she raised a wonderful daughter!
ReplyDeleteI can see using this on so many foods - yogurt, plain cake, etc.
ReplyDeleteThanks, Carol! I haven't tried it on yogurt yet, but I think it would be perfect with my favorite organic plain yogurt.
ReplyDeleteThese look lovely and blueberry sauce sounds really delicious- especially on pancakes! #MMBC
ReplyDeleteThanks so much, Kate!
ReplyDeleteOnce I gave my mom a cute little Hartstone pitcher decorated with painted blueberries. I think I ordered it from LL Bean. You need one for that delicious syrup!
ReplyDeleteThank you, Karen! I might just have to order that one of these days!
ReplyDeleteWe have lots of blueberries at the moment so I'm going to try making this sauce. Thank you for sharing the recipe, I would never have thought to add maple syrup!
ReplyDelete#MMBC
Thank you, Catherine. And just two tablespoons!
ReplyDeleteYum! I always make homemade maple syrup I can't wait to try this.
ReplyDeleteThank you, Lindsay. Hope you like it as much as we do!
ReplyDeleteThere is nothing better on a summer morning than pancakes with real blueberry syrup! Yum! I actually have all the ingredients to make this - a special treat for me and the Mr. as he is off work right now. Thank you for sharing! Hope you are having a lovely week. xx Karen
ReplyDeleteThis looks delicious! I pinned it right away. Found you via the "Over the Moon" party! I have a whole "Stop Buying, Start Making" section on my website- I've done spices and dressings, but haven't ventured into syrups yet.
ReplyDeleteThank you, Karen. I hope you and the Mr enjoy it! :-)
ReplyDeleteJennie, thanks. I'll check out that section. I make, rather than buy, everything.
ReplyDeleteOoh we are growing blueberries in our garden and I've been wondering what to do with them beside muffins :) #MMBC
ReplyDeleteLaura, you're going to love it - and it won't be giving the kids a load of sugar!
ReplyDeleteOH this looks so good and SO easy! How long would you say this sauce would keep in the fridge (although I guess since it's a smaller amount -- I wouldn't have to worry about that!). I'm trying to cut back on the sugar so I'm a new follower and will be checking out your recipes!
ReplyDeleteThanks, Lauren. I'm not sure how long it would keep safely in the refrigerator. I just make it as needed and have never kept any in the fridge for longer than three days. It isn't like the fake stuff that's mostly sugar - *that* lasts a long time because (a) all that sugar acts as a preservative, and (b) I wouldn't be eating it! :D
ReplyDeletePS, Lauren: Thank you for following me! Much appreciated. I hope you'll find lots of things you like here at Delightful Repast.
ReplyDeleteHi Jean,
ReplyDeleteYour blueberry sauce looks so delish! Thank you for sharing! Blessings, Karen
Karen, thank you so much!
ReplyDeleteOh my goodness, this blueberry sauce looks sooooo good. There are so many foods that you can pour this on, and pancakes is certainly one of them. Thanks for sharing, Jean.
ReplyDelete~Sheri
Sheri, thank you! It's something I'm eating a lot of this blueberry season.
ReplyDeleteOoh yum. I bet the vanilla and cinnamon make it really tasty. I actually live in "The Rhubarb Triangle" that you mention in West Yorkshire. I really should eat more of it and this looks like a good place to start! Thanks for linking up Jean x
ReplyDeleteYour blueberry syrup looks delicious Jean! I am now going to have to make some pancakes just to try this out :)
ReplyDeleteThanks so much for sharing with #MMBC. Have a lovely weekend and hopefully see you Monday x
Thank you, Jayne! I hope you like it as much as we do!
ReplyDeleteDawn, your comment popped up here instead of on the rhubarb post, so I'm going to cut and paste over there.
ReplyDeleteI love how you have used the natural sweetness of the blueberries to make a much healthier (but still very, very tasty) blueberry syrup or sauce, Jean. This is a wonderful recipe for those of us who want to eat healthily but still enjoy a treat from time to time. Tweeting and also sharing on the Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul.
ReplyDeleteThank you, April. I'm a real believer in enjoying my treats while, at the same time, limiting my sugar intake. Your social media shares are much appreciated.
ReplyDeleteYum Jean! Sounds like it would be good as a 'glaze' over pork!
ReplyDeleteThanks, Sue. What a great idea!
ReplyDeleteHi Jean, I totally agree that homemade is the best. Shop bought syrups and sauces contain all sorts of rubbish. This 'sauce' sounds like it would work well as a cheesecake or ice cream topping.
ReplyDeletexx
Thanks, Debbie! Love it on cheesecake. Just made a batch a few minutes ago to use on breakfast-for-dinner pancakes this evening.
ReplyDeleteyum, this looks delicious!
ReplyDeletei wanted to thank you for your visit to my blog, and for leaving such a thoughtful comment! as i haven't blogged in quite some time (but i still visit, and comment on many) i was surprised to see a comment, let alone one so encouraging. you really lifted my spirit up and i can't thank you enough. i feel really proud that you enjoyed my writing enough to take the time to let me know. thank you so much!
b
Thank you, and thank you for letting me know you got my comment, B. I meant every word of it! I hope you'll be letting me know soon that you've just put up another post!
ReplyDelete