Blackberry Syrup for Pancakes
Looking to take your pancakes to the next level? This delicious homemade Blackberry Syrup for Pancakes is just what you need! Bursting with fresh blackberries’ sweet, natural flavor, this syrup is a perfect addition to any stack of pancakes!
Mix up a batch of my pancakes with self rising flour to drizzle this syrup all over!
Living in New England, we are always surrounded by the best quality maple syrup, and don't get me wrong! I LOVE maple syrup! But sometimes, you want a little berry blast on your pancake stack instead of maple syrup.
This easy blackberry syrup recipe is a game-changer and a must make syrup to keep in your refrigerator! It’s packed with made with fresh blackberries that are sweet yet perfectly tart! And it’s not just for pancakes – try it on waffles or French toast too!
Keep this tasty blackberry syrup in the fridge and use it all summer long! It’s perfect with gluten free crepes, Bisquick pancakes without eggs, malted waffles, pancakes without milk, or even a quick single-serve Bisquick pancake recipe for one.
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Ingredients to Gather
- Blackberries. We'll be using 2 cups of blackberries. They should be washed and cleaned. Make sure there are no bad blackberries.
- Sugar. Granulated sugar is great because blackberries can be quite tart.
- Water. This helps make the syrup thinner and more pourable.
- Lemon. To add a bit of tang to the syrup.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Fresh or Frozen Berries
If you don't have fresh blackberries when you want to make this syrup, no worries! Frozen berries are frozen at peak ripeness, so they are just as good as fresh berries.
You will need to cook the berries a little longer if you are cooking them from frozen. Thawing them is a great idea to cut down on the cooking time of the syrup.
How To Make Blackberry Syrup for Pancakes
Step 1: Add all the ingredients to a small saucepan. Over medium heat, simmer the ingredients until the blackberries break down, about 10 minutes.
Step 2: If you would like to thicken the sauce, now is the time. Mix together one tablespoon of cornstarch with one tablespoon of water. Pour it into the saucepan and let it simmer for 2-3 more minutes.
Step 3: Allow the sauce to cool slightly before serving. You can serve it as is or you can strain the syrup.
Lynn's Tip!
You can leave this syrup chunky or you can strain it through a fine mesh sieve. Straining it will get rid of all the seeds. You can also blend it in a blender if that works better for you.
Variations
- Add some flavors! You can add vanilla extract, mint leaves, or your favorite citrus, like orange or lime.
- Make it mixed! I love a mixed berry jam, so if you have some raspberries or blueberries add those into the saucepan.
- Add spices! Nutmeg, cinnamon, or pumpkin pie spice are all great options to add to this syrup.
- Make it boozy! You can make a boozy blackberry syrup by adding a splash of your favorite liquor. Most of the alcohol will burn off as the blackberry syrup cooks.
- Change the sugar! Instead of granulated sugar, you can use coconut sugar or date sugar. Honey or maple syrup would both be great choices too.
Tips and Tricks
- Taste the syrup and see how you like the sweetness. You can also add more sugar to make it sweeter.
- Before you cook the berries, make sure to wash them well. I like to add berries to a large bowl, run water over them along with a splash of white vinegar. Let them sit for a few minutes and then rinse them off.
- If you prefer a thicker sauce, mix together 1 tablespoon of cornstarch with 1 tablespoon of water. Add it to the berry mixture and cook for a few minutes to thicken then syrup.
Storage Info
Let the blackberry syrup cool to room temperature. This prevents condensation and keeps it fresh longer then transfer it to an airtight container. I like using mason jars because they are easy to clean and I always have a ton on hand!
This is a great syrup to freeze for a later date too! After you cook the syrup, let the syrup cool completely before freezing. Pour the syrup into a freezer-safe container, leaving a little space at the top for expansion. You can also use freezer bags if you have some on hand.
Serving Suggestions
This syrup is so versatile, you can serve it with lots of different recipes! Here are just a few ideas:
- Waffles with self rising flour
- Pancakes with cake flour
- Instant Pot steel cut oatmeal
- Swirled into vanilla Greek yogurt
- On top of your favorite ice cream
Frequently Asked Questions
I'm not a canning expert, so I would go with a syrup recipe specifically tested for canning.
If the syrup is too thick, add a little water or juice and stir until it reaches the desired consistency. If it's too thin, mix more cornstarch with water and add it to the syrup while simmering until it thickens.
Reduce the amount of sugar or use a combination of sweeteners to balance the sweetness. Sweeteners like maple syrup or honey are not quite as sweet as granulated sugar.
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📖 Recipe
Blackberry Syrup for Pancakes
Equipment
Ingredients
- 2 cups Blackberries Fresh or frozen
- 1 cup Sugar
- ½ cup Water
- 1 Lemon Juiced
Instructions
- Add all the ingredients to a small saucepan. Over medium heat, cook all the ingredients for 8-10 minutes or until the syrup reduces slightly.
- If you would like to thicken the sauce, mix together one tablespoon of cornstarch with one tablespoon of water. Pour it into the saucepan and let it simmer for 2-3 more minutes.
Notes
- You can keep this syrup chunky or strain it through a fine mesh sieve to remove all the seeds. If you prefer, you can also blend it in a blender for a smoother texture.
- Make sure to wash the berries well and remove any berries that do not look like they are in their prime.
