Blueberry Sauce for Pancakes
After years of testing breakfast recipes for my family and readers, this Homemade Blueberry Sauce for Pancakes has become one of my go-to morning add-ons. It comes together with simple ingredients and lets the natural sweetness of fresh blueberries shine, no artificial flavors, just real fruit and bright flavor. Whether you're topping a tall stack of fluffy pancakes, waffles, or French toast, this blueberry sauce instantly makes breakfast feel special and homemade.
If you need a change from maple syrup on your pancakes, this easy blueberry sauce recipe is for you! It's full of sweet blueberries and tart lemon to offset the sweetness of the sugar and blueberries. It's not just for pancakes either! Serve this sauce over homemade waffles too!
Keep this delicious blueberry sauce in the refrigerator and use it throughout the Summer! It goes perfectly with Bisquick pancakes without eggs, pancakes without milk or pancake recipe for one for a quick and delicious breakfast!
Make sure to check out this Instant Pot Blueberry Jam to serve with your blueberry pancakes and this delicious homemade blueberry sauce!
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Why You'll Love This Blueberry Pancake Sauce
- It's easy to make! You won't believe how fast and easy this homemade blueberry syrup is to make! Everything comes together in one small saucepan and then is stored right in your refrigerator until you are ready to use it!
- It's a great use for Summer berries! If you are able to go blueberry picking and pick fresh blueberries right off the bush, this is a great way to use them! This is also a great way to use up those blueberries in the refrigerator that are looking a little mushy.
- It's great for meal prep! This fruit sauce is great for pancakes like these almond milk pancakes, but it's the perfect topping for vanilla ice cream, swirled into oatmeal, topped on blueberry bagels with cream cheese, or on your favorite foods! Make a big batch on the weekend and enjoy it throughout the week!
Blueberry Sauce Recipe Ingredients
You only need a few simple ingredients for this delicious sauce!
- Blueberries. You can use fresh juicy blueberries or frozen blueberries. If you are using frozen blueberries, do not defrost them. You can cook them right from frozen.
- Sugar. Just granulated white sugar is all you need. You can use a combination or maple syrup and sugar, or honey and sugar if you would prefer.
- Cold water. We are going to mix a little water with the cornstarch to thicken the sauce.
- Cornstarch. A little bit of cornstarch is the thickening agent that will help thicken this sauce into the perfect blueberry topping.
How to Make Blueberry Sauce for Pancakes
Step 1: In a small bowl, mix together ¼ cup water and½ tablespoon cornstarch. Set that aside.
Step 2: Combine blueberries, sugar, and lemon juice to a small saucepan. Cook the mixture over medium-low heat to medium heat.
Step 3: Cook the mixture for 4-5 minutes or until it gets bubbly and comes to a low boil.
Step 4: Turn the heat to off and add the cornstarch mixture. Mix well and add the lemon zest to the mixture. Serve immediately or let it cool slightly.
Blueberry Pancake Sauce Variations
The best part about this recipe is that it's really versatile, not to mention super easy!
- Reduce the amount of sugar. If you like a more tart blueberry sauce, reduce the sugar to ¼ cup.
- Change up the berries! This is a great blueberry sauce, but you can also make a strawberry sauce with the same amount of ingredients!
- Serve it as a dessert! If you need a sweet treat, serve this blueberry sauce over cheesecake or vanilla ice cream.
How to Use this Blueberry Topping for Pancakes
- As a delicious topping to pancakes with self-rising flour, silver dollar pancakes, blueberry oatmeal pancakes, or your favorite pancake recipe like sourdough banana pancakes or even mini pancake skewers!
- Add this blueberry topping to your favorite angel food cake.
- Drizzled on waffles with self-rising flour or gluten-free waffles.
- As a sauce for your favorite French toast recipe or drizzled on Blueberry French Toast Casserole.
- Swirled into oatmeal or spread on English muffins or sourdough bagels.
Storing Blueberry Pancake Sauce
Once this homemade blueberry sauce recipe has cooled to room temperature or has cooled a bit, place it in an airtight container. My favorite way to store it is in glass jars, such as a Ball mason jar.
You can also freeze this sauce! Make sure to pour the sauce into a freezer safe container and then freeze it for up to 3 months. When you are ready to serve it, place it in the refrigerator 24 hours before you need it. It will defrost and then you can heat it up on the stove top slightly before serving.
Recipe FAQs
I am not a canning expert, so I would not give advice on how to can this. It freezes well though, so if you want to make extra and place it in the freezer, that's a great way to store it.
Sure! If you do not have lemons, you can use orange juice or lime juice instead of lemons. You can also use vanilla extract instead of lemon juice in this blueberry sauce.
If you would like to make this blueberry sauce smooth, puree it with a food processor or a hand mixer after your put in the cornstarch mixture.
More Breakfast Food Recipes
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📖 Recipe
Blueberry Topping for Pancakes
Ingredients
- 2 cups Fresh Blueberries
- ½ cup Sugar
- ¼ cup Water
- ½ tablespoon Cornstarch
- 1 tablespoon Lemon juice
Instructions
- In a small bowl, mix together the water and the cornstarch. Set that aside.
- Add the blueberries, lemon juice, and sugar to the saucepan. Cook of medium-low to medium heat for 4-5 minutes until the mixture comes to a low boil.
- Turn the heat off and add the cornstarch mixture. Mix well. Serve immediately or let it cool and store it in a mason jar.
Notes
- To make this a smoother mixture, puree the mixture in a food processor, blender, or hand blender until you reach the texture you desire.
- Store the blueberry sauce in mason jars in the refrigerator for up to 2 weeks.
- For more lemon flavor, zest the lemon zest into the mixture with the cornstarch mixture.
This is the best on pancakes! I messed up and cooked everything at the same time instead of adding the water and cornstarch after you cook the blueberries, it still turned out amazing! lol