No pancake is complete without a delicious sweet syrup. This tart and zesty Blueberry Balsamic Syrup is a great way to sneak some fruit into your kid’s diet and up your Sunday brunch game with ease.
I don’t know about you but come Sunday I am ready for some rest and relaxation. Unfortunately, being a parent doesn’t allow a full day of curling up reading a new book, and enjoying the sunshine.
Chores do have to be done and errands that need to be taken care of. However, I always make time Sunday mornings for a simple brunch with the kids. Pancakes have turned into one of my family’s favorite brunch dishes. Oh, and bonus, leftovers can be toasted in the toaster for quick breakfast during the school week!
And what goes better on pancakes than a yummy fruity syrup?
The Blueberry Balsamic Syrup recipe was developed the same way as most of the recipes on this site. I had blueberries about to go bad, so I turned them into syrup, then over time more flavors got added to the mixture of brown and granulated sugar and eventually, the recipe took form.
How to make Blueberry Balsamic Syrup
- In a saucepot, combine blueberries cook over medium heat until blueberries start to burst open. This takes a good 3-5 minutes
- Once they start to burst, add water, sugars, balsamic vinegar, and nutmeg in with the blueberries. Stir constantly for two minutes. If you don’t the sugars may burn to the bottom of the pot.
- When the syrup starts to slightly thicken it will begin to look glossy. It will also lightly coat the spoon.
- Allow to cool slightly and serve, or place in the refrigerator for up to 3 days and warm before serving.
The combination of the sweet buttery Banana Bread Pancakes paired with the tart and zesty Blueberry Balsamic Syrup is the perfect marriage for any brunch gathering! My favorite part about this syrup is it can be made in advance and refrigerated until ready to use.
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FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can I use a different berry?
Yes blackberries and rasberries are also great in this recipe. - Can I not include the nutmeg?
Yes if you do not like nutmeg or simply don’t have it on hand it is okay not to include it but keep in mind the flavor may be different. - How long will the syrup keep in the fridge and can it be frozen?
This syrup can last 3-4 days in the fridge. If you would like to freeze it I recommend using a silicone ice cube tray and freezing it in portions. It will last up to 2-3 months in the freezer.
Recipe for Blueberry Balsamic Syrup
Blueberry Balsamic Syrup
Equipment
- 1 sauce pan
Ingredients
- 2 cups fresh blueberries
- ½ cups water
- ¼ cup granulated sugar
- ¼ cup dark brown sugar packed
- 1 ½ tbsp balsamic vinegar
- ½ tsp fresh ground nutmeg
Instructions
- In a saucepot, combine blueberries cook over medium heat until blueberries start to burst open. This takes a good 3-5 minutes
- Once they start to burst, add water, sugars, balsamic vinegar, and nutmeg in with the blueberries. Stir constantly for two minutes. If you don’t the sugars may burn to the bottom of the pot.
- When the syrup starts to slightly thicken it will begin to look glossy. It will also lightly coat the spoon.
- Allow to cool slightly and serve, or place in the refrigerator for up to 3 days and warm before serving.
Nutrition
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