I usually prefer to make my own pancakes, especially with all the different add-ins you can include to make traditional pancakes in a variety of ways with so much flavor. But I had one store bought blueberry waffle left that I thought would make a good breakfast one morning, plus I had some fresh blueberries from the Farmer’s Market that needed to be used. Instead of just adding some fresh blueberries to a blueberry waffle (the store bought kind does not have near enough blueberries for me) I had a great idea to make some blueberry syrup!
I adapted this recipe from The Whole Life Nutrition Kitchen which had a great and easy recipe with no unnecessary added sugar. I cut this recipe in half since I was only making the syrup for one waffle and I still have extra stored in the fridge. Here’s the recipe I used:
- 1/2 cup fresh or frozen blueberries
- 1/2 cup water
- 1 tablespoon maple syrup
- 1 tablespoon arrowroot powder
- Place all ingredients in blender and blend until smooth.
- Pour the mixture into a small saucepan and heat over medium heat until bubbles begin to form.
- Slightly reduce the heat and continue to cook while whisking the entire time until the syrup becomes thick, about 3-5 minutes.
This syrup tastes so fresh and would be great over waffles or pancakes, or even maybe a great topping for a muffin, cupcake, or ice cream!