This Blackberry Syrup is not only easy to make but also delicious! With its rich, fruity taste and smooth consistency, this syrup is a heavenly addition to your breakfast pancakes or French toast. It’s sweet, slightly tart, and subtly spiced with cinnamon for the best blackberry syrup for pancakes!
This blackberry syrup recipe for pancakes will give you the best pancake syrup you’ve ever tasted! And what’s even better is that it also goes beautifully with waffles, cheesecake, or even pound cake!
Making it at home is easy and rewarding, allowing you to control the sweetness and enjoy the fresh, natural taste of blackberries at their best. Try it with some strawberry waffles for a delicious berry combo the whole family will love!
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Why I Love This Recipe
I was looking for something to put on our pancakes, so I adapted my favorite sauce from my cherry pie recipe and it came out perfect! Here’s a few reasons why I know you’re going to love this recipe too.
Family Favorite: The sweet and tangy taste of this syrup is a surefire hit with kids and adults alike. Whether you’re serving it over buttermilk pancakes for a weekend brunch or stirring it into lemonade for a refreshing drink, this syrup is guaranteed to please the whole family.
Better Than Store-Bought: There is just nothing that beats the flavor of this homemade blackberry syrup for pancakes! The tart and sweet flavors are better than any store-bought version you’ll ever find!
Versatile: This syrup isn’t just for pancakes – it’s incredibly versatile. You can serve it warm over waffles, French toast, or even ice cream. It can also be used as a delicious topping for a pound cake or a cheesecake. The possibilities are endless!
Frozen Blackberries: These are the star of our delicious blackberry syrup recipe. Using frozen blackberries helps them break down faster when boiling, releasing their vibrant color and sweet-tart flavor.
Granulated Sugar: This sweetens our syrup and balances the tartness of the blackberries. Remember, the right amount of sugar will make the syrup taste perfect.
Ground Cinnamon: A hint of cinnamon brings a warm, spicy depth to the flavor of the syrup. It’s subtle but makes a noticeable difference.
Cornstarch: This is our thickening agent. It helps transform the blackberry and sugar mixture into a syrup consistency.
Water: A little bit of water is used to dissolve the cornstarch and helps in creating a smooth syrup.
Stockpot – A stockpot is crucial for this recipe as it is used to mix and boil the blackberries, sugar, and ground cinnamon. It provides ample space for the berries to be crushed and for the syrup to be thoroughly stirred.
Fine Mesh Strainer – Once the blackberry mixture is ready, a fine mesh strainer is used to remove any seeds and excess pulp, leaving you with a smooth and delicious blackberry syrup.
Small Bowl – You’ll need this to mix your cornstarch and water. This mixture will be added to your boiling blackberries to thicken the syrup.
Half Pint Jar – This is where you’ll store your leftover syrup. Make sure it has a tight-fitting lid to keep your syrup fresh in the fridge.
Potato Masher – This is an optional tool for crushing the blackberries in the stockpot until the seeds have been released. If you don’t have a potato masher, you can use the back of a large spoon, but a masher will make the job easier and more efficient.
How to Make Blackberry Syrup
Before starting this delicious blackberry syrup recipe, gather all your ingredients. You’ll need a stockpot, a small bowl, a fine mesh strainer, and a half-pint jar for storing the leftover syrup. Make sure your blackberries are thawed as well.
Step 1 – Mix Ingredients in Stockpot
In your stockpot, combine the thawed blackberries, sugar, and ground cinnamon. This sweet and spicy mixture will form the flavor foundation for our delicious blackberry syrup.
Step 2 – Bring to a Boil
Next, bring your berry mixture to a boil over medium heat. As it heats up, use a potato masher to crush the berries until their seeds are released. This is an important step as it helps to extract maximum flavor from the berries.
Step 3 – Thicken the Mixture
While your berries are boiling, mix water and cornstarch in a small bowl. This will act as a thickening agent for your syrup. Pour this mixture into the boiling blackberries and stir continuously for about a minute or until the syrup has thickened. Once it’s reached the desired consistency, remove your stockpot from the heat.
Step 4 – Strain the Blackberry Mixture
Now, it’s time to remove the seeds and pulp from your syrup. Carefully pour the hot blackberry mixture through a fine mesh strainer into a large bowl. Be sure to stir and press the mixture with a spoon to get all the syrup out.
Step 5 – Serve and Store
Your homemade blackberry syrup is ready! It’s perfect for pouring over pancakes, waffles, or even vanilla ice cream. For immediate use, serve it warm. If you have leftovers, pour the syrup into half-pint jars and store them in the refrigerator.
Use Frozen Blackberries: Opt for frozen blackberries in your homemade blackberry syrup. They break down faster when boiling, speeding up your cooking process and intensifying the flavors. If all you have is fresh blackberries, you can use them. It will just take a bit more time to break them up over heat.
Combine Water and Cornstarch: Before adding to the boiling blackberries, mix your water and cornstarch in a separate bowl. This helps to prevent clumping and ensures a smooth, thick syrup.
Strain While Hot: Press the blackberry mixture through a fine mesh strainer while it’s still hot. This makes it easier to separate the syrup from the pulp and seeds.
Serve Warm: This syrup tastes best when served warm. Pour it over pancakes, waffles, or even vanilla ice cream for a delicious treat.
Reheat Before Use: When you’re ready to enjoy your blackberry syrup again, warm it in the microwave for about thirty seconds. This will bring back the warm, comforting flavors that make this syrup unique.
Don’t Strain It: If you prefer a more natural syrup that resembles more of a sauce, simply skip the straining step. Leaving the blackberry seeds in the syrup will give it a thicker texture and a more robust berry flavor.
Infuse with Lemon: If you’re a fan of tangy flavors, this variation is for you. Simply add the juice of one lemon to the blackberry mixture before bringing it to a boil. The lemon juice will give the syrup a refreshing citrus twist that pairs perfectly with pancakes or waffles.
Try a Berry Mix: If you’re a fan of mixed berries, substitute half of the blackberries with a mixture of raspberries and blueberries. This will give your syrup a unique, multi-berry flavor that’s perfect for topping pancakes, French toast, or even a slice of pound cake.
What to Serve With
- Kickstart your day with a delicious breakfast of fluffy pancakes or crispy waffles drizzled with this delicious blackberry syrup. The tartness of the berries perfectly balances the sweetness of the syrup, making for a tasty morning treat.
- Looking for a new twist on an old favorite? Try drizzling this homemade blackberry syrup over a slice of warm pound cake. The syrup adds a luscious, fruity element that takes the cake to a whole new level.
- For a refreshing summer treat, add a spoonful of this blackberry syrup to your lemonade. The syrup will give your lemonade a beautiful purple hue and a beautiful berry flavor.
- This blackberry syrup also makes an excellent topping for cheesecake. It adds a burst of fruitiness that balances out the richness of the cheesecake.
To achieve a smooth consistency, press the hot blackberries through a fine mesh strainer. This will help release the syrup and remove any seeds or chunky bits.
If you prefer a sauce-like consistency, simply skip the straining part. This will leave the blackberry seeds in the syrup, giving it a more natural texture and flavor.
To extract the maximum amount of syrup, press the boiled blackberries through a fine mesh strainer while they are still hot. This will make it easier to release the syrup.
Certainly! Feel free to experiment with flavors. Adding a splash of vanilla extract or a squeeze of fresh lemon juice can add an interesting twist to your homemade blackberry syrup.
Storing and Reheating
Refrigerate: After enjoying your delicious blackberry syrup over pancakes or waffles, any leftovers can be stored right in the fridge. Simply pour the syrup into a jar, cover it, and place it in the refrigerator. It can be kept fresh for up to two weeks.
Reheat Instructions: When you’re ready to enjoy your homemade blackberry syrup again, warm it up in the microwave for about thirty seconds. Make sure to stir the syrup before serving to ensure an even distribution of flavors.
Freezing: I recommend making it fresh. However, if you choose to freeze it, store in airtight container for up to three months. When ready to enjoy, let thaw in the refrigerator. The texture may change a little, but warming it up will help it become smooth again.
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What to Expect: This recipe will give you approximately one to one and a half cups of blackberry syrup. The exact yield may vary depending on how much liquid is extracted from the blackberry and how thick you prefer the syrup.
How to Scale: If you want to make more than one to one and a half cups of syrup, you can double the recipe and follow the instructions as directed. Make sure you use a larger stockpot to mix and crush the berries.
- 16 oz frozen blackberries thawed
- ½ Cup granulated sugar
- ⅛ teaspoon ground cinnamon
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- In a stockpot, mix the thawed blackberries, sugar, and ground cinnamon. Bring to a boil and crush until the seeds have been released from the berries.
- In a small bowl, mix together the water and cornstarch. Add to the boiling blackberries and stir for one minute or until thick. Remove from heat.
- Carefully strain the blackberry mixture through a mesh strainer. Serve immediately over pancakes. Store the leftover syrup in a ½ pint jar and keep covered until ready to enjoy.