Instant Pot Blueberry Pancake Syrup

Instant Pot Blueberry Pancake Syrup — Do you love blueberry pancakes but hate all of the time it takes to make them from scratch? Well, with this easy Instant Pot recipe for blueberry pancake syrup, you can have your pancakes and eat them too! Just a few simple ingredients come together to create a delicious and crave-worthy syrup that is perfect on top of fluffy pancakes, waffles, or even ice cream. So what are you waiting for? Try out this Instant Pot blueberry pancake syrup today!

Do you love pancakes but dread the time it takes to make them from scratch? Well, with an Instant Pot, you can have delicious and fluffy pancakes in no time at all! And if you’re looking for a delicious topping to add to your pancake stack, look no further than this easy recipe for Blueberry Pancake Syrup. It’s made with just a few simple ingredients and takes about five minutes to cook. So why not give it a try today? Your breakfast guests will be impressed!

Ingredients Needed For Blueberry Pancake Syrup

• Frozen Blueberries
• Granulated Sugar
• Lemon Juice
• Cornstarch
• Water

How To Make Instant Pot Blueberry Pancake Syrup

Place the frozen blueberies into the Instant Pot. Add the sugar and lemon juice to the frozen blueberries, mix well.

Set manual high pressure for 3 minutes

This is what you get when it’s done cooking. And naturally released.

After mixing in the cornstarch and water. Plate, serve, and enjoy!

How To Serve:

If you love blueberries, then you’re going to love this easy recipe for blueberry syrup. It’s perfect on pancakes, waffles, oatmeal, or just about anything else. Plus, it’s a great way to use up those extra blueberries you have lying around. So what are you waiting for? Give it a try!

How To Store:

Let the blueberry syrup cool to room temperarue and place into an airtight container. This will last in the refrigerator for 2 to 3 days.

Reheat the blueberry pancake syrup in the microwave right before serving. 

More Instant Pot Recipes:

• INSTANT POT SPINACH AND ARTICHOKE DIP

• INSTANT POT BLT PASTA SALAD

• EASY INSTANT POT PEPPERMINT MOCHA COFFEE CREAMER

• INSTANT POT DUTCH OVEN BOLOGNESE SAUCE

• INSTANT POT BBQ BABY BACK RIBS

• EASY INSTANT POT SWEDISH MEATBALLS AND EGG NOODLES

Don’t Forget To Pin:

Instant Pot Blueberry Pancake Syrup

5 from 3 votes

Author: Fork To Spoon

Prep Time: 5 minutes mins

Cook Time: 8 minutes mins

0 minutes mins

Total Time: 13 minutes mins

Servings: 4 Servings

Print

Description

If you love blueberry syrup on your pancakes, French toast, or waffles, you're going to love this easy recipe. It's simple to make and perfect for those times when you want a little something extra on your breakfast dish. Plus, it's a great way to use up any leftover blueberries from previous recipes. So why not give it a try? You might be pleasantly surprised!

Ingredients 

• 3 cups frozen blueberries
• 3/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

• In your Instant Pot place the blueberries, then add the sugar and lemon juice. Mix well.
• Add the lid and set the manual high pressure for 3 minutes.
• Let it naturally release when the timer is up.
• Then add the water and cornstarch in a small bowl and mix well, then add it to the blueberry mixture and mix well.
• Press the saute function, and bring to a boil.
  

Equipment

• Instant Pot

Nutrition

Serving: 1gCalories: 218kcalCarbohydrates: 56gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 94mgFiber: 3gSugar: 49gVitamin A: 60IUVitamin C: 14mgCalcium: 8mgIron: 1mg