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    HOME » Recipes » Sauce & Condiments

    Published: Jul 2, 2022 · Modified: Mar 20, 2023· This website generates income via ads ·

    Blackberry Syrup Recipe for Pancakes

    Jump to Recipe Print Recipe Pin Recipe

    It is peak blackberry season here in Northern California. Yesterday I went berry picking at Amber Oaks Berry Farm where they have endless rows of gorgeous thornless blackberry plants. I grabbed a box of little green berry baskets and headed out. Barely 20 minutes passed and I was back at the packing shed with 6 pounds of gorgeous blackberries. Fresh blackberries always taste better than store-bought, but for my Blackberry Syrup Recipe for Pancakes (store-bought will work just fine. This easy blackberry syrup recipe is perfect for the Instant Pot but if you prefer, use just a large pot on the stovetop.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Variations
    • Recipe FAQ'S
    • Looking for More Berry Recipes?
    • Equipment
    • Food Storage Tips
    • Expert Tips
    • Perfect Pairings
    • Recipe

    Why You'll Love This Recipe

    • Blackberry Syrup, like most fresh fruit syrups, is not just for pancakes and waffles. This simple syrup recipe is great on pancakes, French toast, and golden brown waffles. This versatile recipe for homemade blackberry syrup can be used in many tasty ways.
    • It makes a wonderful ice cream topping, great on dessert crepes, and as syrup for beverages, both alcoholic and non-alcoholic. While writing, I am sipping a blackberry iced tea!
    • You can make a small batch of blackberry syrup and keep it in the refrigerator. This recipe is NOT a canned blackberry syrup. If you want a shelf-stable blackberry syrup, there are plenty of great recipes to choose from online.
    • In-season blackberries are plump, juicy and just bursting with flavor. My fingers are still purple from my berry picking adventure.
    • One of the best things about making homemade fresh fruit syrups is that they do not have weird ingredients or preservatives.

    Ingredients

    Picture of ingredients for Blackberry Syrup Recipe for Pancakes. Blackberries sugar and lemons.
    • Blackberries, fresh picked, store-bought, or frozen (thawed) will do.
    • Granulated sugar. I like to use the extra fine granulated for this as it melts faster. Regular granulated is fine as well.
    • Lemons to add some acidity and aid in the thickening of the syrup. Lemons, especially the seeds contain a lot of pectin, which helps to thicken this syrup without having to use cornstarch.
    • Water for thinning the syrup.

    Full list & measurements provided in the printable recipe card.

    Step-by-Step Instructions

    Image of lemon peels with the insides cut out and sharp knife.

    Cut out the pulp and seeds from the lemon. Use the middle part not the peel.

    Instant Pot bowl with blackberries lemons and sugar.

    Add the blackberries, lemons and sugar to the Instant Pot.

    Image of ingredients mixed in Instant Pot bowl.

    Stir to distribute the sugar evenly from the booth to top of berries.

    Image of blackberries being crushed with a potato masher.

    Use a potato masher to crush the berries. Pressure cook for 15 minutes.

    Image of cooked blackberries after opening pressure cooker.

    Allow the pressure to release before opening the lid of the Instant Pot.

    Wooden spoon being used to stir the blackberry/sugar mixture.

    Stir the berries with a wooden spoon to mix liquid and blackberry pulp.

    Image of the cooked syrup and blackberry pulp.

    When thoroughly mixed remove the container from the Instant Pot. Cool.

    Image of the mixture being drained through a sieve over a bowl.

    Place a fine-mesh sieve over a medium bowl. Strain berries and liquid though.

    Image of the blackberry pulp being forced through the sieve with a wooden spoon.

    Use a wooden spoon to mash the berries releasing the juice into the bowl.

    Image of the juice coming out through the bottom of the sieve.

    Continue to drain thoroughly. Discard the pulp and save the syrup.

    Final Step - Allow the hot syrup to cool at room temperature. Pour the syrup into glass jars or plastic containers. If freezing, verify that the container is safe for freezing, and leave at least ¾" of headspace to allow for expansion.

    Image of a countertop with jars of Blackberry Syrup Recipe for Pancakes. Also shows a spoon with syrup spilled onto countertop and frozen blackberries strewn about.

    Variations

    • Some cooks like to add vanilla extract to their blackberry jams and berry syrups. It does add a subtle flavor change.
    • I love blackberry flavor and lemon so I might add extra lemon juice to mine. If I were to add lemon zest, I would do so after the syrup was cooked.
    • I use blackberry jam to make a blackberry barbecue sauce. I imagine this syrup would be perfect in a barbecue sauce recipe.
    • For gift giving, package the syrup in cute little jars with the recipe attached.

    Recipe FAQ'S

    Will blackberries ripen after they are picked?

    Blackberries are in season from about May through October. They only get sweet while ripening on the vine, and can end up quite bitter when picked unripe. Unlike some other types of fruit, blackberries do not continue to ripen after being picked. It's important to only pick ripe fruit for eating soon or storing.

    How do you know when a fruit syrup is ready?

    When the syrup starts to run off a spoon in a sheet or a stream, then it's almost ready. It will also start to look more like syrup and less like juice. If you think the syrup is done, take it off the heat and let it cool a bit. As it cools, it thickens and becomes syrup.

    Should blackberries be washed?

    Blackberries are delicate and should still be washed carefully to keep them intact. You can gently rinse blackberries under the cold water faucet. You can rinse them by placing them in a large bowl of cold water and agitating them gently with your hand.

    Looking for More Berry Recipes?

    These two recipes using strawberries, blueberries, and pichuberries, plus many more berry recipes, are on the website.

    Image of a slice of Pichuberry and blueberry tart.

    Pichuberry and Blueberry Flaugnarde

    Blueberry Pie

    Equipment

    • Instant Pot (optional)
    • Large bowl
    • Medium bowl
    • Wooden spoons ( pick the ones that you don't mind getting purple)
    • Large fine-mesh sieve

    Food Storage Tips

    • This method of cooking blackberry syrup does not involve canning. Your Blackberry Syrup for Pancakes will keep for one-two weeks in an airtight container in the refrigerator, and several months in the freezer.
    • You could use quart jars, but I like one pint for the freezer and a half pint for the fridge. Re-heat to a gentle boil on the stove in a small saucepan over low heat.
    • Regarding freezing: Syrups made without cornstarch freeze and maintain their consistency better than those made with cornstarch. Syrups made with my Blackberry Syrup Recipe for Pancakes does not contain cornstarch as written.

    Expert Tips

    • The farmer at the berry farm where I picked my blackberries gave me these tips for picking the right berries:
      • Look up under the leaves for big berries that have gone unnoticed by others.
      • Find berries that gave a dull surface. Shiny berries are prettier, but they are under-ripe.
      • Pull gently on the berry. If it comes loose, it's ripe. If it resists your attempt to pull it, move on. It is not ready yet.
    • My top tip is to wear an apron while making this recipe. Don't make me show you my shirt. Next time I am wearing an apron!
    • Using the inner part of the lemon including the seeds is the secret to getting the sauce to thicken. The seeds contain pectin, a natural thicken agent. Don't be tempted to throw the peels into. The cooking will bring out the bitterness of the pith.
    • If you find that your syrup is not thick enough, you can mix a teaspoon of cornstarch to a teaspoon of water. Heat the syrup in a medium saucepan over medium heat and add the cornstarch gradually, whisking constantly, until you get the consistency you like. My Blackberry Syrup Recipe for Pancakes results in a medium thick syrup, more like maple syrup than molasses.

    Perfect Pairings

    The perfect pairing for this simple blackberry syrup is to pour it over slices of my Meyer Lemon Pound Cake topped with a scoop of vanilla ice cream and freshly whipped cream.

    Recipe

    Blackberry Syrup Recipe for Pancakes

    Baskets of plump summer-sun-ripened blackberries team up with other simple ingredients in a delicious homemade blackberry syrup. Not just for pancakes!
    4.99 from 51 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Cooling time 20 mins
    Total Time 50 mins
    Course
    Breakfast
    ,
    Brunch
    Servings 12

    Equipment

    • Instant Pot (optional) 
    • Large pot for stove (if not using Instant Pot)
    • Large bowl
    • Medium bowl
    •  Wooden spoons (pick the ones that you don't mind turning purple)
    • Large fine-mesh sieve

    Ingredients
      

    • 2.5 cups sugar white granulated sugar (not tested with brown sugar)
    • 3 pounds blackberries approx. 4 plastic berry baskets or 9-10 cups
    • 2 lemons

    Instructions
     

    • Using a small sharp knife, cut out the pulp and seeds from the lemons. Use this part of the lemon, not the peel. Discard the peel or use for something else.
    • Add the blackberries, lemons and sugar to the Instant Pot. (If not using an Instant Pot, use a large, heavy bottomed pot with lid)
    • Stir to distribute the sugar evenly from the bottom to top of berries.
    • Use a potato masher to crush the berries. Pressure cook for 15 minutes. (If not using an Instant Pot, bring the berries to a gentle boil over medium-high heat. Reduce the heat to low and cook covered for 30 minutes, stirring frequently)
    • Allow the pressure to release before opening the lid of the Instant Pot. Follow the manufacturer's instructions for your pressure cooker.
    • Stir the berries with a wooden spoon to mix the liquid and blackberry pulp.
    • When thoroughly mixed, remove the container from the Instant Pot. Cool to room temperature.
    • Place a fine-mesh sieve over a medium bowl. Strain berries and liquid though the sieve.
    • Use a wooden spoon to mash the berries releasing the juice into the bowl. Use a rubber spatula to scrape the underside of the side to remove any syrup that might be stuck.
    • Continue to drain thoroughly. Discard the pulp and save the syrup.
    • Allow the hot syrup to cool to room temperature. Pour the syrup into glass jars or plastic containers. If freezing, verify that the container is safe for freezing, and leave at least ¾" of headspace to allow for expansion. Syrup will thicken as it cools.

    Notes

    Serving size approximately ¼ cup.
    Yield is +/- one quart depending on how much liquid you get from your berries. Choose big plump ripe berries for the most juice.

    Nutrition

    Calories: 214kcalCarbohydrates: 54gProtein: 2gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 209mgFiber: 7gSugar: 48gVitamin A: 247IUVitamin C: 33mgCalcium: 38mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Serving size approximately ¼ cup.
    Yield is +/- one quart depending on how much liquid you get from your berries. Choose big plump ripe berries for the most juice.
    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Bernice says

      July 05, 2022 at 8:13 pm

      5 stars
      Thornless blackberries?! That sounds luxurious. You get all the goodness of blackberries and none of the ouch. This syrup was so easy and it was tasty too. My favourite kind of recipe!

      Reply
      • Mary says

        July 10, 2022 at 6:06 pm

        I would not have gone if they weren't thornless. 🙂

        Reply
    2. Jean says

      July 05, 2022 at 7:47 pm

      5 stars
      This blackberry syrup is a great alternative to our usual maple syrup for pancakes. We got the blackberries from a local store.

      Reply
      • Mary says

        July 10, 2022 at 6:06 pm

        That works too. Thanks for commenting.

        Reply
    3. Andrea says

      July 05, 2022 at 7:21 pm

      5 stars
      love how simple this syrup is to make! perfect for pancakes and waffles!

      Reply
      • Mary says

        July 10, 2022 at 6:06 pm

        Glad you liked it.

        Reply
    4. Gloria says

      July 05, 2022 at 6:36 pm

      5 stars
      I love blackberries. This syrup is perfect for pancakes and waffles. It would make a great food gift too.

      Reply
      • Mary says

        July 10, 2022 at 6:07 pm

        You read my mind. I already have printed out labels for the jars!

        Reply
    5. Marysa says

      July 05, 2022 at 6:04 pm

      5 stars
      This looks delicious! This would be a great summertime recipe for when we pick fresh blackberries. Great on waffles too!

      Reply
      • Mary says

        July 10, 2022 at 6:07 pm

        Let me know if you try it!

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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