With blueberry season in full swing, I am always looking for fun ways to use my blueberries. This blueberry pancake syrup couldn’t be easier to whip up or to eat and is a fun way to put those blueberries to work in your kitchen.
It is amazing how sugar, water, a little vanilla, and fresh berries make such an incredible difference on a plain old waffle, but this blueberry pancake syrup proves that simple ingredients can create something outstanding.
The burst of flavor, the happy dance in my mouth, and the smacking of lips at the table make me so incredibly joyful when we eat this syrup over our waffles. The berries coat the waffle perfectly and add a little sweetness to my waffles without a sugary overkill.
This is really and truly a fantastic indulgence that takes about the same amount of time to cook as it does to make up a batch of waffles. Fast and delicious!
Each year we make an annual trip out to the Blueberry Ranch to pick our berries. This year was extra special because my best friend of 25 years came in town to pick with us. I am the luckiest girl in the world to still have her in my life. It was such a special day doing that with our kids!
If you have been picking like me, you might be hunting for some ideas for what to do with those berries! Be sure to check out this post for 8 easy recipe for the blueberry season, including a new way to freeze those berries!
- 1 pint (or two cups) fresh blueberries
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ cup water
- Place all ingredients in a saucepan.
- Cook over medium heat and stir to dissolve the sugar.
- Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup.
- This syrup can be served warm or you can serve the syrup cooled.