Blueberry Pancake Syrup

Preparation info
  • Makes about

    2 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

For this favorite American pancake or waffle syrup, we’ve gotten the most out of the blueberry flavor by cooking the fruit the shortest time possible over low heat. Full body is added by the sugar syrup, cooked to a high temperature (the soft-crack stage, or 260 degrees). Be sure to let the blueberry syrup cool before you taste it and add the lemon juice, as tartness varies considerably in blueberries and is difficult to judge in a hot syrup.

If you want to can the syrup for indefin