Fresh from the garden blueberries are the best. Really they are delicious!
This year we had a great blueberry year and my freezer is now stocked with blueberries for us to enjoy this fall and winter. And not only is my freezer well stocked, we have also been enjoying them in all kinds of salads and desserts.
When I got back from vacation last week we had quite a few blueberries still coming from the garden. The advantage to planting several varieties is that blueberry season lasts for at least a month, sometimes longer.
Because I was trying to catch up on things last week I kept the meals pretty simple. One morning though I knew I wanted to incorporate some blueberries into the meal, but I still wanted to keep it quick and easy. I decided blueberry syrup over pancakes would be perfect.
Pancakes with fruit or fruit syrup are a summer favorite at our house, so when I realized that I had never shared homemade blueberry syrup with you, I knew I needed to fix that and share it while it was still blueberry season.
If you love blueberries and have never had blueberry pancake syrup this is a must try. It takes pancakes to a whole new level of deliciousness.
Blueberry Pancake Syrup
- 2 cups fresh or frozen blueberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla
- In a pan combine blueberries, water, sugar, and cornstarch.
- Cook over medium heat for 7-8 minutes or until sugar is dissolved and blueberries start to break open. Stir and mash berries often to break up the berries.
- Remove from heat and add vanilla.
- Run sauce through a fine mesh strainer.
- Serve over pancakes or waffles.
- For a chunky sauce only slightly mash the berries while cooking and skip the step of straining.
- Refrigerate any leftovers and reheat for serving.