Summertime is my favorite time to whip up a batch of our favorite Old Fashioned Homemade Pancakes. There are so many blueberries at my local farm market that I added them to the mixand made a delicious Blueberry Syrup to pour over top!

This delicious Blueberry Syrup starts with fresh blueberries and sugar, but the addition of Meyer Lemon Juice makes it taste unlike any store bought syrup.

The Blueberry Pancakes are light and fluffy and the fresh blueberries pop when you eat them.  When choosing blueberries, look for Berries that are dry, plump, round and free of dents and bruises. Blueberries should have a soft, hazy white coating, which is called “bloom.” Bloom is a completely natural part of the berries’ defense mechanism and helps protect them from the harsh rays of the sun. Avoid blueberries that are shriveled or lack bloom.

Did you know that with just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits? And they are delicious too!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Blueberry Syrup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The burst of blueberry flavor and hint of lemons is perfect in this syrup. Great on Pancakes or Ice Cream. Recipe from

  • Total Time: 45 minutes
  • Yield: 3 cups 1x


  • 2 1/2 cups blueberries, fresh or frozen
  • 2 cups water
  • 1 cup sugar
  • Juice of 1 Meyer Lemon – about 1 1/2 tablespoons
  • 1 inch slice of lemon peel (use a vegetable peeler)


  1. In a saucepan, combine the blueberries with 1/2 cup of the water
  2. Smash the berries with a potato masher and bring to a simmer
  3. Simmer over low heat for 15 minutes
  4. Strain the juice into a heatproof measuring cup, pressing hard on the solids, discard the solids.
  5. Rinse out the saucepan, add the sugar, lemon peel and the remaining 1 1/2 cups of water, bring to a boil, stirring to dissolve the sugar.
  6. Boil the syrup over moderate heat until it eaches 225° on a candy thermometer, about 20 minutes
  7. Add the blueberry juice and lemon juice and boil over high heat for 1 minute.
  8. Let the syrup cool, then discard the lemon zest.
  9. Pour the syrup into clean glass bottles or jars.
  10. Seal and refrigerate for up to 6 months.
  11. Use on Homemade Pancakes or Ice Cream


Recipe adapted from Food & Wine

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes




  1. I made both the blueberry syrup and the homemade pancakes. Both are delicious! The syrup is a little thinner consistency than what you would buy in the store but by far better tasting! I am making both for Christmas giving and a big batch for me too.:-)

Write A Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star