This Instant Pot Blueberry Pancake Syrup is sweet, tangy, and bursting with fresh blueberry flavor. Ready in minutes, it’s perfect for drizzling over pancakes, waffles, or French toast for a homemade breakfast treat.

Homemade blueberry pancake syrup in a glass jar, ready to pour over pancakes
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Bring a burst of fresh blueberry flavor to your breakfast with this Instant Pot Blueberry Pancake Syrup.

Sweet, tangy, and perfectly smooth, it’s ready in just minutes and takes your pancakes, waffles, or French toast to the next level.

Made with simple ingredients and no fuss, this homemade syrup is a quick way to impress your family or add a special touch to weekend brunch.

Instant Pot Blueberry Pancake Syrup poured over a stack of fluffy pancakes, garnished with fresh blueberries.

Why You Will Love This Recipe!

  • Bursting with fresh blueberry flavor that brightens any breakfast.
  • Quick and easy to make in the Instant Pot with minimal effort.
  • Smooth, pourable texture perfect for pancakes, waffles, or French toast.
  • Made with simple ingredients you likely already have at home.
  • Can be stored and enjoyed for multiple breakfasts or brunches.

Ingredients Needed

Ingredients needed for Instant Pot Blueberry Pancake Syrup on kitchen table.
  • Frozen Blueberries – Sweet and juicy blueberries, frozen for easy use.
  • Granulated Sugar – Adds natural sweetness to balance the tart berries.
  • Lemon Juice – Freshly squeezed lemon juice for bright, tangy flavor.
  • Cornstarch – Thickens syrup for a smooth, glossy consistency.
  • Water – Helps dissolve sugar and create pourable syrup.

How To Make Instant Pot Blueberry Pancake Syrup

Blueberries, sugar, and lemon juice added to Instant Pot and mixed.

Step One: Add the frozen blueberries to the bottom of the Instant Pot Bowl. Slowly mix in the granulated sugar, and lemon juice.

Mix well, coating the blueberries.

Step Two: Mix well.

Step Three: Set manual high pressure for 3 minutes, then mix in the cornstarch and water.

Homemade blueberry pancake syrup cooking in an Instant Pot, rich and glossy.

Instant Pot Blueberry Pancake Syrup Recipe Tips

  • Use fresh or frozen blueberries: Both work well, but frozen makes it convenient year-round.
  • Adjust sweetness to taste: Add more or less sugar depending on your preference.
  • Stir frequently after adding cornstarch: Prevents lumps and ensures a smooth syrup.
  • Optional flavor boost: Pinch of cinnamon or a splash of vanilla extract adds depth.
  • Serve warm: The syrup is best immediately on pancakes, waffles, or French toast.

Storing Instructions

  • Let the syrup cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 2 weeks.
  • Reheat gently on the stovetop or in the microwave before serving.
  • Stir well after reheating, the syrup may thicken slightly when chilled.
Instant Pot Blueberry Pancake Syrup in a glass jar, rich and vibrant, ready to pour over pancakes.

Instant Pot Blueberry Pancake Syrup Recipe Faqs

Can I use fresh blueberries instead of frozen? Yes! Fresh blueberries work perfectly. Just adjust the cooking time slightly if needed, as frozen berries may release more liquid.

How do I thicken the syrup? If your syrup is too thin, mix a small amount of cornstarch with cold water and stir it in. Cook on sauté for a few minutes until it thickens.

How long does this syrup last? Stored in an airtight container in the refrigerator, it lasts up to 1–2 weeks.

Can I make this syrup sugar-free? Yes! Substitute sugar with your preferred sweetener, such as erythritol or monk fruit, adjusting the amount to taste.

Can I freeze the syrup? Absolutely. Pour the syrup into a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before use.

Can I use this syrup for desserts other than pancakes? Definitely! It’s perfect for waffles, French toast, ice cream, yogurt, oatmeal, or drizzling over cakes.

Can I double the recipe? Yes! You can double or even triple the ingredients. Just make sure your Instant Pot isn’t more than two-thirds full.

More Easy Instant Pot Recipes

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Instant Pot Blueberry Pancake Syrup

Instant Pot Blueberry Pancake Syrup

5 from 3 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 Servings
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Description

Make the best Instant Pot Blueberry Pancake Syrup in minutes! Sweet, fruity, and perfectly thick, this homemade syrup is ideal for pancakes, waffles, or French toast.

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 3 cups frozen blueberries then add the 3/4 cup granulated sugar and 2 tablespoons 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 1 tablespoon water and 1 tablespoon 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.
    Instant Pot Blueberry Pancake Syrup

Equipment

  • Instant Pot
  • Spoon

Nutrition

Serving: 1ServingCalories: 217kcalCarbohydrates: 56gProtein: 1gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 94mgFiber: 3gSugar: 49gVitamin A: 60IUVitamin C: 14mgCalcium: 8mgIron: 0.3mg

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