Fresh homemade blueberry pancake syrup is a real treat, and one you can easily make at home and can yourself! Use fresh or frozen berries for this breakfast must have!

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Like just about everyone else I suspect, we are all trying to figure out our new normals. We are learning new things, bread baking seems to be a favorite, and checking off those to-do lists that never seem to ever be to-done. Between working at home, and having Emmett home full time, I have tried to tick off a few things on the list, and one of them is cleaning out and reorganizing my fridge, pantry, freezer, and closet. One by one they will get done. I started off quarantine like a mad woman, but have slowed my roll to a more steady pace with it all.

This homemade blueberry syrup was one of the first things I tackled during my time at home, but with the kid and work duking it out for my focus, I’m only now getting a chance to post it! Whoops.

We had a bit of a mishap with our stand freezer a couple of months ago and it go left slightly open overnight. Thankfully that thing is a workhorse, and only a couple bags of vegetables were victims to my accident. But enough frost had built up, that it demanded attention. I started scouring through it to find what I could utilize right away, and start paring down the supplies so that it would make defrosting it and reorganizing easier. The blueberries for this homemade blueberry pancake syrup were first on the list!

Ingredients for Blueberry Pancake Syrup

The recipe list is so simple it’s shocking isn’t it?! That’s one of the things I love about this recipe. You can use fresh or frozen blueberries, which makes it even better to use what stock you have on hand. But it is best to use bottled lemon juice to ensure that it has a consistent pH for canning. Fresh lemons don’t always have the right consistency for proper canning. It’s a safety precaution, but not a requirement.

  • Blueberries – fresh or frozen
  • Water
  • Cheesecloth
  • Sugar
  • Lemon Juice – USE BOTTLED

The best part about this recipe is that is a two-fer! Not only will you get homemade blueberry pancake syrup out of this, but the leftovers from the blueberries can be made into blueberry butter! You know, like apple butter? But with blueberries! This is a virtually NO WASTE recipe!

If you’re new to canning, don’t let this all sound intimidating. Canning is one of my favorite past times, and it can be done safely with just a few tips and tricks. If you’re nervous, I recommend investing in a couple of canning books to learn more about it. The tried and true Ball Canning books are great. But I have come to find that the recipes are outdated, and somewhat lackluster compared to some newer ones I have made from books like America’s Test Kitchen Foolproof Preserving, or Rebecca Lindamood’s Not Your Mama’s Canning, for inventive recipes that are simple to follow and pack a punch of flavors. While I have done quite a bit of canning, I am also very aware of the safety requirements needed to make it successful process, so I tend not to do as much full development myself, and lean on resources that I know are tried and true. This recipe is based on Ball’s Canning Year Round magazine.

If you want more canning recipes, I’ve got a whole canning category available. And as always, if you have questions, also leave a comment!

Try More Inspired Homemade Canning Recipes

Apple Pie Spiced Apple Sauce

Grilled Onion and Pepper Pasta Sauce

Pineapple Apricot Sunshine Jam

Homemade Blueberry Butter

Smoky Roasted Salsa

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Homemade Blueberry Pancake Syrup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Megan Keno
  • Prep Time: 10 Minutes
  • Processing Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 Half Pints 1x
  • Category: Canning
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


Fresh homemade blueberry pancake syrup is a real treat, and one you can easily make at home and can yourself! Use fresh or frozen berries for this breakfast must have!


Units Scale
  • 4 1/4 pounds Blueberries (fresh or frozen)
  • 4 cups Water, divided
  • Cheesecloth
  • 3 cups Sugar
  • 1 1/2 Tbsp Lemon Juice – USE BOTTLED


  1. Wash and drain blueberries. In a large stainless steel pot, or enameled dutch oven (6 quart minimum), bring the blueberries and 2 cups water to a boil, crushing them with a potato masher. Simmer them for about 10-12 minutes, and stir occasionally.
  2. Line a mesh food strainer with several layers of cheesecloth, about 3. Place the strainer over a large, deep bowl, and pour the blueberries into the strainer. DO NOT press the blueberries, this will create a cloudy syrup. Let the blueberries rest for 30 minutes, until until you get at least 2 1/2 cups of blueberry juice. SAVE the blueberry pulp if you want to make blueberry butter.
  3. Combine sugar, and 2 cups of water to the stainless steel saucepan, or dutch oven. Bring this to a boil, and stir until sugar dissolves, Boil this syrup, uncovered, for about 20 minutes, or until the mixture registers 220 Degrees. Stir in the blueberry juice, and lemon juice. Bring this to a boil, and then reduce it to a simmer, allowing it to bubble for 5 minutes. Remove it from the heat, and skim off any foam that has developed.
  4. Ladle syrup into hot jars, leaving 1/4″ of headspace at the top of the jar, to allow for expansion of the syrup while processing. Wip the rim of the jar, and seal the jar with a lid and ring. Repeat this with the other jars. Place the sealed jars in a boiling water bath canner, and process for 10 minutes. All the jars to sit in the water bath, uncovered and with the heat off for 5 minutes before removing from the water. Place on a towel on a counter, and allow to cool and seal completely.


From Ball Canning Year Round Magazine