I just recently began eating blueberries. I’m always worried about texture and feared they might be too squishy for me. They aren’t, however, and I love them. When I started thinking of breakfast ideas, I knew I wanted to incorporate blueberries somewhere. I’ve seen dozens upon dozens of blueberry pancakes floating around but I wanted to stray from that. I wanted something different.
I used an overabundance of blueberries to throw together this blueberry pancake syrup instead. It goes well with so many different types of pancakes, including lemon buttermilk, classic plain, chocolate chip or any other pancakes you can imagine. It is also really simple to make, so you won’t be spending all morning in the kitchen. A perfect addition to your Mother’s Day Brunch table.
- 5 cups blueberries, fresh or frozen
- 1 cup sugar
- 1 cup water
- 1 vanilla bean, split lengthwise
- Combine blueberries and sugar in a sauce pan. Toss gently.
- Add in the vanilla bean. Add water and bring to a boil over high heat, stirring frequently.
- Reduce heat and simmer for 15 minutes. Strain through a fine mesh strainer to remove the blueberries and any pieces.
- Return strained syrup to the sauce pan and simmer for 10 more minutes until thickened. Serve warm.