Best 4 Blueberry Pancake Syrup Recipes
Indulge in the sweet and tangy goodness of blueberry pancake syrup, a delectable topping that elevates your breakfast experience to new heights. Bursting with the natural flavors of plump blueberries, this homemade syrup adds a burst of flavor to your fluffy pancakes, waffles, or french toast. With its vibrant blue hue and irresistible aroma, blueberry pancake syrup is sure to become a family favorite, enjoyed by people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY PANCAKE SYRUP
I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!
Provided by Linda Johansen
Categories Sauces
Time 1h26m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- Add 1 cup of water and strips of lemon peel and bring to a simmer.
- Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- Twist the cloth to extract all the juice; there should be about 2 cups.
- Discard the berry pulp.
- Combine the remaining 2 cups water with the sugar in a small saucepan.
- Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
- Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
- Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
- To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
- Cool.
BLUEBERRY PANCAKE SYRUP - LOW CARB
This recipe uses powdered stevia as the sweetener. It has whole blueberries and looks nice on top of pancakes. This is modified from one I found on the web. I made this mildly sweet, but if you prefer a much sweeter syrup, then you may want to add a bit more stevia powder or maybe add a low carb flavored syrup.
Provided by EasternCook
Categories Breakfast
Time 10m
Yield 1 3/4 cup of syrup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 4 ingredients in sauce pan.
- Bring to a boil, using a whisk to mix.
- Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
- Mix until thickened.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 0.5, Sugar 1.9, Protein 0.1
HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP
This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 15 pancakes of about 3-inches in diameter
Number Of Ingredients 8
Steps:
- Mix the above ingredients together and store in a jar.;
- For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
- Heat a flat griddle or pan over medium-high heat.
- Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
WEIGHT WATCHERS BLUEBERRY PANCAKE/WAFFLE SYRUP (0 WW POINTS!)
This is a really simple recipe for a low-point breakfast. I serve this warm on top of Nutra-Grain Low-Fat waffles. yum! For more tart syrup, start with 3/4 cup splenda and add more if necessary.
Provided by Melanie2590
Categories Breakfast
Time 8m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve cornstarch in water.
- Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
- Serve or refrigerate immediately.
Tips:
- Use fresh blueberries: Fresh blueberries will give your syrup the best flavor. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them completely before using.
- Use pure maple syrup: Pure maple syrup is the best choice for blueberry pancake syrup. It has a rich, delicious flavor that will complement the blueberries perfectly.
- Add a little lemon juice: A little lemon juice will help to brighten up the flavor of the syrup and prevent it from becoming too sweet.
- Don't overcook the blueberries: Overcooked blueberries will lose their flavor and color. Cook them just until they are softened and begin to burst.
- Store the syrup in a jar or bottle: Blueberry pancake syrup can be stored in a jar or bottle in the refrigerator for up to two weeks.
Conclusion:
Blueberry pancake syrup is a delicious and easy-to-make condiment that will add a touch of sweetness and flavor to your pancakes, waffles, or French toast. With just a few simple ingredients, you can make a batch of blueberry pancake syrup that will be enjoyed by the whole family. So next time you're making pancakes, be sure to give this recipe a try.
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