January 24, 2026
INGREDIENTS
Yield: 16 servings (2 cups)
- 2 cups blueberries, fresh or frozen
- ½ cup monk fruit, or honey
- 1 cup + 2 Tablespoons water, divided
- 1 Tablespoon cornstarch
This blueberry pancake syrup can be made with fresh or frozen berries.Use a small two quart pot. Best sweetener for blueberry syrup is monk fruit or honey, whichever one you have on hand to the pot.
Add 1 cup + 2 Tablespoons water, then monk fruit or honey. Give them a quick stir and bring them to a boil. When you see the liquid bubbling and boiling, reduce the heat to medium low so it doesn't boil over and you don't burn your syrup. From time to time, come back to your blueberry syrup and give it a stir. As the blueberries cook down, the skin starts to separate and peel off. They're starting to get soft and juicy, and this is when your blueberry syrup really gets going. After 10 minutes, you'll notice that the liquid has reduced significantly in the pot and the blueberries are soft and very wrinkly.
The final step is to take a small dish with some water and some corn starch and make a slurry. Mix it separately, and then take that slurry and add it to a syrup and give it a good stir so it all mixes in really well.Turn off heat and let it sit for about five minutes.
If you want to make a smooth blueberry syrup without the berry tidbits, you can pour it into a blender and blend it up until it's nice and smooth.
Transfer that into a jar or storage container and use it right away. Once blueberry syrup has cooled down, you can store it in the fridge for up to a week.