An easy sauce to lift your pancake game is this fresh blueberry maple sauce. This blueberry sauce for pancakes is ready in under five minutes.
This post was originally published on Nov 30, 2018. It has been updated with some improved photographs, clearer writing, and some updates to the recipe.
I remember in the time BC, weekend breakfasts were a very relaxed affair. Waking up, grabbing a warm mug of coffee and reading the news or latest magazine before tucking into a lovely plate of food. These days, Things 1 and 2 don’t yet seem to appreciate the concept of a relaxed morning. However, one thing that does work is when we make pancakes. My boys love them, and on a Saturday morning, it is a great way to have everyone sit down together to eat. It brings me back to my childhood, doing something similar with my parents and sister.
One difference, though, is the country we are in. As of writing, we still live in the UK rather than across the pond in my beloved Nova Scotia. Every time either I go back, or a family member comes over I use the opportunity to stock up on North American food that is hard to get in the UK. Ok, this isn’t exactly true. We are actually talking about food items that reminded me of my childhood. In bulk.
Being a child of the late ’80s and ’90s, when I walk through the aisles of the local Walmart Supercentre I stock up on boxes of Jello, chocolate Jello pudding, and kraft dinner. In my defense, and this is very flimsy, you can’t get these in the UK easily. And I want to share some of the mass-produced goodness with my kids. For the record, they loved the jello and jello pudding. Kraft Dinner doesn’t go down well, I think I’ve spoiled them with real mac and cheese so the powdered stuff is always met with derision.
Blueberry sauce for pancakes
One item I always purchase is some replacement maple syrup. Now, you can get this over in the UK. However, it is both eye-wateringly expensive, and also seems like a poorer quality. Makes sense, you would keep the best stuff for yourself!
When I arrived home after my last trip back, being both exhausted from the flight, being thrown right into dad mode and feeling a bit homesick, I decided I needed to make some breakfast comfort food. Rummaging through the fridge I discovered some blueberries. Being inspired, I ran upstairs and rummaged through my suitcase to find some of the maple syrup. Tossing both into a pan with some water and cornstarch, and bingo bango we got delicious Blueberry Maple Sauce.
Honestly, the blueberry sauce went down a treat with Thing 1 and 2 along with some fresh pancakes. Plus, as an added bonus, not only were they easy to make it was also a cinch to clean up.
What do you need to make blueberry maple sauce
Making the blueberry sauce is so easy, it only takes a few ingredients.
- Maple Syrup
- Lemon juice
- Vanilla extract
How to make blueberry sauce
- This sauce is so easy to make, all you need is a good pot and a spoon. P Place the blueberries and water into a pan on low/medium heat. Let it bubble away for 3-4 minutes until the berries just start to break down. If it looks too dry, do add a bit more water.
- Take off the heat and stir in the maple syrup, cornflour, lemon juice, and vanilla extract to and stir until silky smooth. Serve hot over pancakes.
Variations of blueberry sauce
While this sauce is great on pancakes and waffles, it is also great with other baked goods (like scones and donuts). Also, with try it with some vanilla ice cream.
If you want to use it with a savoury dish (like roast pork loin), take away the vanilla extract so you have a sharper flavour.
What goes with blueberry maple sauce?
Drinks – Coffee. Always coffee.
Music – Get yourself some Stan Rogers on Spotify/Apple Music.
Blueberry Maple Sauce
- 250 g Blueberry
- 50 g Grade A Maple Syrup
- 25 g Water
- 1/2 tsp Cornflour
- 1 tsp Lemon juice
- 1/2 tsp Vanilla extract
- Place the blueberries and water into a pan on low/medium heat. Let it bubble away for 3-4 minutes until the berries just start to break down. If it looks too dry, do add a bit more water.
- Take off the heat and stir in the maple syrup, corn flour, lemon juice, and vanilla extract to and stir until silky smooth. Serve hot over pancakes!
Southern Food Junkie says
Yummy! I love Blueberries and that looks every so good! I came across your post on Fiesta Friday! Care if I share on my Facebook with my Southern Food Junkie Page?
Sure, go ahead!
Southern Food Junkie says
I do the same every time I go back to Italy. Some of the real, good stuff, is hard to find here in Alberta. We had pumpkin pancakes this morning, but saw your post only after. Well, we have some leftovers and tomorrow they’ll be dressed with this gorgeous blueberry (frozen) maple (the real deal) sauce!! Yum!
Such lovely colors and yummy. Really good. Thanks for this Fiesta Friday treat. Happy Holiday!
David @ Spiced says
I hear ya on maple syrup, Matt! I grew up on the fake stuff, but once I discovered real maple syrup, I’ve never looked back. I can’t imagine what I would do if I couldn’t get it. These pancakes sound like an excellent way to use some of that liquid gold! I love the blueberry addition here!
YES! I did wonder if maple syrup is overly expensive here. At least the decent branded stuff anyway and not the supermarket own label (although even that is quite pricey too). Lynne and I treat maple syrup like liquid gold. Next time my old school mate comes back to Scotland to visit (he’s in Ontartio) I’ll ask him to being me some maple syrup. This sauce looks amzing for pancakes. Great photographs too Matt!
Thank Neil, and yes get him to bring you back a can of good stuff from Quebec. You can easily find it in any grocery store!
Katherine | Love In My Oven says
I was also a child of the 80’s and I too have fond memories of the Jello products and KD!! My kids happen to love all of it, even though I wish they preferred my homemade versions, haha! I just know this sauce would go over WELL with them for breakfast, on pancakes!!
David @ Spiced says
I’m a child of the 80’s as well, Matt, and I totally get the love for all of our favorite childhood eats. The problem is some of it just doesn’t taste as good anymore. Thing 1 and Thing 2 knew what was up there! (I don’t know if the recipes have changed over the years, or if we just didn’t care that much as kids.) Either way, maple syrup is a staple in our house, too. Fortunately, we can get it very easily here. But adding in the blueberries? Genius. This is going to show up soon in our house!
Dawn - Girl Heart Food says
I can never say no to blueberries so I know I’d love this. This would be a lovely addition to this weekend’s brunch…with plenty of coffee, of course 😉
This is a deliciously simple combo of two of the best local ingredients, and I’m for sure going to make this for the next pancake day at our house.
Love this Matt! I make something similar and swirl it in yogurt to make blueberry frozen yogurt bars! But you can’t beat it as a topping for pancakes or waffles. Now this is what I’m craving for my lazy Saturday morning breakfast tomorrow!
Ben @ Havocinthekitchen says
I guess, you’re 100% Canadian when you incorporate maple syrup into everything haha. And blueberries? Yup, you’re certainly from Nova Scotia! Joking apart, I love to experiment with maple syrup, particularly with fruit and berries. It adds those subtle yet earthy and delightful notes. The combo of blueberries and maple? Yes please!
Maple and blueberry are truly a match made in heaven! Can’t wait to eat this on everything from yogurt to waffles – YUM!
Fouzia Husainy says
Love your blue berry maple sauce, looks so delicous! Just couldn’t take my eyes off these beautiful gorgeous pictures, so professional! Next weekend when I make pancakes I am going to try your blueberry sauce. Thanks for sharing.
I grew up on fake maple syrup, real maple syrup was a total game changer! This looks so good, Matt! Love the combo of maple and blueberry.
Is cornflour supposed to be cornstarch? I don’t wanna sub if it’s not…
Ah, apparently in the UK cornflour and cornstarch are the same, but in the US it would be cornstarch.