Berry Maple Syrup will have you wanting to make pancakes and waffles more often.
Seriously, this berry syrup makes a wonderful and tasty Summer treat while berries are so plentiful (and cheap!). You can also make this syrup in the wintertime using frozen berries -- it makes for a wonderful addition to a holiday and special occasion breakfast.
Sweet, jammy, maple-y goodness.
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Looking for pancakes to go along with this? Check out my Gluten Free Buttermilk Pancakes.
To make Seed-Free:
More of a jelly person than you are a jam person? That's okay!
To make my berry syrup free of seeds: Simply use berries that don't have any sizeable seeds, such as blueberries or strawberries. Currants may also work, but I don't have access to them anywhere by me.
How to Make Homemade Berry Maple Syrup:
Part of what makes this recipe so great is how easy and fast it is to make.
Get it simmering on the stove top just before you start pan-frying your pancakes (or making waffles) and let it sit on low or warm until ready to be served.
Pictured, I used a combination of fresh raspberries and blueberries my fiancée and I picked ourselves, as well as some blackberries we picked up from the store. You may use any combination of berries you'd like, including frozen mixes.
- Step One: Rinse berries, if using fresh. Place in a small saucepan.
- Step Two: Add in sugar and maple syrup. Optional: Add in some lemon zest.
- Step Three: Simmer berries over medium-heat, stirring occasionally. Cook 7-10 minutes, or until blueberries burst and raspberries and blackberries break down. Once done, serve or set burner to low or warm until ready. Don't leave on too long or else the mixture will cook down too much.
Notes on Homemade Berry Maple Syrup:
- This recipe is incredibly versatile. Use fresh or frozen berries, use one type of berry or a mixture of all sorts!
- For a seedless version of this berry maple syrup; use only blueberries or currants.
- Please use only pure maple syrup. Other pancake syrup's on the market don't even contain a lick of real maple syrup in them! While it is cheaper, you are filling your body with unnecessary and terrible-for-you ingredients such as: (the following is taken from Mrs. Butterworth, her cheap self) High-fructose corn syrup, corn syrup, caramel color, artificial flavors, preservatives, and more. Buy a large container of pure maple syrup from a wholesale club such as Sam's Club for extra savings. I've had the same giant container in my fridge for six months now!
- Store leftovers in a glass jar or container in the refrigerator. Eat within 3-4 days.
Try my other gluten free breakfast recipes:
Gluten Free Banana Nut Muffins – healthy breakfast
Amish Baked Oatmeal – Classic Vanilla, Gluten Free
Gluten Free Chocolate Chunk Zucchini Bread
Oatmeal Pancakes with Cinnamon and Vanilla – Fluffy, Gluten Free
Gluten Free Buckwheat Pancakes, One Bowl Buttermilk Pancakes
Gluten Free Buttermilk Pancakes – Thick and Fluffy
Homemade Berry Maple Syrup
Ingredients
- 1 pint fresh or frozen berries (or 2 cups worth) (I used a mixture of blueberries, blackberries, and raspberries)
- ½ cup pure maple syrup
- 1 teaspoon granulated white sugar
- pinch of lemon zest (optional)
Instructions
- Rinse berries if using fresh. Place in a small saucepan over medium-heat.
- Add sugar, maple syrup, and (optional) lemon zest. Stir to combine.
- Cook 7-10 minutes, stirring occasionally, until blueberries burst and other berries start to break down. You'll know you're getting close when the berries become very vibrant. Keep warm for serving overtop pancakes. Store leftovers in a mason jar in the refrigerator. Consume within 2-3 days.
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