How to Make a Healthy Pancake Syrup

Spoon and blueberries in jar on blue cloth
Vitamin-packed blueberries can be used to make a delicious pancake syrup. (Image: Martin Poole/Digital Vision/Getty Images)

Homemade blueberry syrup is a delicious, nutrient-rich topping for pancakes. Blueberries are rich in potassium, vitamins C and K and manganese. In contrast, maple syrup -- a traditional pancake topping -- contains more sugar and calories and has only trace amounts of vitamins. Non-maple pancake syrups often include high fructose corn syrup and many artificial ingredients and preservatives. Preparation of a berry-based pancake syrup at home is relatively easy, and it results in a flavorful, healthful alternative to conventional syrups.

Prepare the Syrup

Step 1

Rinse and dry 2 cups of fresh blueberries, taking care to remove any stems that are still attached to the berries. Discard any berries that are green or overripe.

Step 2

Place the blueberries and 3/4 cup of water in a medium saucepan and crush most of the berries with a potato masher. Allow some berries to remain whole to add to the syrup's texture.

Step 3

Add 1/2 cup of honey and the juice from half a lemon to the the blueberries and water. Stir with a spoon to combine the ingredients. Bring the mixture to a boil.

Step 4

Simmer the blueberry mixture for 10 minutes, stirring frequently. The syrup will darken and thicken slightly as it cooks.

Step 5

Pour the blueberry syrup into a serving pitcher and drizzle over pancakes. Refrigerate leftover syrup in a covered container for up to one week.

Things You'll Need

  • 2 cups fresh blueberries

  • 3/4 cup water

  • Medium saucepan

  • Potato masher

  • 1/2 cup honey

  • Juice from half a lemon

  • Spoon

  • Serving pitcher

  • Sieve (optional)

Tip

Strain the blueberry syrup through a sieve prior to pouring it into the pitcher if a smoother-textured syrup is preferred. Reserve the blueberry chunks left in the sieve for other recipes.

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