Best 4 Blueberry Pancake Syrup Recipes
Indulge in a delightful culinary journey with our irresistible Blueberry Pancake Syrup recipes! These delectable syrups are the perfect complement to your fluffy pancakes, waffles, or French toast. From the classic and simple Blueberry Syrup to the tantalizing Blueberry Lemon Syrup and the unique Blueberry Maple Syrup, our collection offers a variety of flavors to satisfy every palate. Each recipe is crafted with fresh blueberries, ensuring a burst of sweetness and a vibrant purple hue. Whether you prefer a smooth and silky texture or a slightly chunky syrup with bursts of blueberry goodness, we have a recipe that will satisfy your cravings. So, grab your apron and let's embark on a flavor-filled adventure!
Let's cook with our recipes!
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 or frozen blueberries: Fresh blueberries are ideal for this syrup, but frozen blueberries can also be used. If using frozen blueberries, thaw them completely before using.
- Choose a good quality maple syrup: The quality of the maple syrup you use will have a big impact on the flavor of the syrup. Look for a pure maple syrup that is dark and flavorful.
- Don't overcook the blueberries: The blueberries should be cooked until they are soft and juicy, but not mushy. Overcooking the blueberries will make the syrup bitter.
- Let the syrup cool completely before storing: The syrup will thicken as it cools. Let it cool completely before storing it in a jar or container.
Conclusion:
This blueberry pancake syrup is a delicious and easy-to-make topping for pancakes, waffles, and French toast. It's also great on ice cream, yogurt, and oatmeal. With its sweet and tangy flavor, this syrup is sure to be a hit with everyone who tries it.
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