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Blueberry Syrup for Pancakes Recipe

Blueberry Syrup for Pancakes

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Average Rating:

Total Reviews: 14

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  • on February 20, 2012

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    I just made this blueberry syrup i did add in a little vanilla extract into the pot.Yes i will make it again i like it a lot.

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  • on December 03, 2011

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    I make this fairly often to use on my pancakes and waffles. This is easy and good. I use fresh blueberries and make a rounded measuring cup. The one time that I used frozen blueberries, the syrup came out watery.

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  • on April 26, 2011

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    Incredible and lovely. This is just pure joy. I called my mom and told her about this recipe because she cannot eat the skins of blueberries and misses having them. I was able to press this through a strainer and get a nice, thick blueberry syrup without skins -- which is good for very young children as well. However, it's wonderful with the whole berries too. I have yet to try the leftovers on toast as Nigella suggested on this show but look forward to it. I'll be using this recipe often. Thanks so much Nigella.

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  • on November 14, 2010

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    Easy. Simple. Tasty. I would make it again.

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  • on September 05, 2010

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    This is the easiest thing to ever make, but it is so good for a Sunday morning breakfast. My kids ask for it instead of regular syrup.

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  • on July 05, 2010

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    Loved the taste. Could use blackberries, raspberries or blueberries. Delicious!

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  • on April 26, 2010

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    Made this over the weekend and was thrilled w/ it. Very tasty and quick to do. Can't wait to try making it w/ raspberries, strawberries and later w/ peaches. Perfect w/ her pancakes!

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  • on March 21, 2010

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    This is a great way to make "homemade" blueberry syrup. I used frozen blueberries. My family loved it!

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  • on January 16, 2010

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    My sister really enjoyed the sauce !!!!!

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  • on August 01, 2009

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    I've made this dozens of times now and it's always a no-fail, sure-fire hit! The sweetness of the maple syrup mellows against the tart blueberries. This is excellent on it's own, but also shines when paired with lemon curd on regular pancakes. And Nigella's also right about it thickening slightly into a soft-set jam. It's wonderful on biscuits and toast!

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