While it’s definitely easiest to just drizzle a little maple syrup over pancakes or waffles in the morning, sometimes it’s nice to jazz up your hot cakes with a fresh fruit syrup.
{Pancakes with Peach Syrup – bookmark/pin this for when peaches are back in season!}
A fresh blueberry syrup is simple to pull together and will transform your next batch of pancakes.
Here’s how it looks…
- Over medium heat, add water, blueberries and sugar to small saucepan. Stir often.
- Once bubbling, switch to low heat.
- Blueberries will start to burst. Don’t rush them, let the low heat do it’s job.
- Juices will run and begin to thicken.
- Stir often, to help syrup form.
- Pour over hot, buttered pancakes or waffles.
- Devour.
You can use whatever sweetener you’d like. I generally use white sugar, but you could use brown sugar, sugar substitute, or maple syrup. Err on the ‘less’ side when trying a different sweetener, then add more to taste after it’s thickened. You don’t want to be eating dessert for breakfast (or maybe you do???).
Also, I’ve included cardamom in the list of ingredients as optional. It’s the perfect complement to blueberries, but isn’t necessary to include if you don’t have it on hand. Don’t buy it just for this recipe. đŸ˜‰
Hope you enjoy these ‘dressed up’ pancakes or waffles!
Homemade Blueberry Syrup
Ingredients
- 2 cups blueberries
- 1 cup water
- 1/2 cup sugar
- Splash of lemon juice
- Dash of cinnamon
- Dash of cardamom, optional
- Butter
- Favorite pancake/waffle mix or recipe
Instructions
- Add the blueberries, water, sugar and splash of lemon juice to small saucepan and bring to bubbling over medium heat, then turn down to low. Let simmer for a few minutes, while the blueberries pop and juices run and thicken. Add a dash of cinnamon and cardamom (optional). Remove from heat to keep from burning.
- Prepare and butter pancakes or waffles.
- Serve Homemade Blueberry Syrup over hot, buttered pancakes or waffles.