If you’re wondering how to make pancake syrup from scratch, I’ve got you covered. This healthy pancake syrup recipe is made with blueberries and cherries, and sweetened with apple juice and stevia. If you don’t care for stevia, use a tablespoon of honey or maple syrup and it will be just as delicious.
Growing up I loved blueberry pancake syrup. Of course, in the old days the stuff we ate was packed with sugar and preservatives, hardly a real food. This homemade pancake syrup is made with real fruit and is especially healthy because it contains super food blueberries. Blueberries are not only delicious, they’re low on the glycemic index, contain loads of fiber, and are packed with plant phenols and antioxidants.
You can pepare this berry syrup in advance, so that it has time to thicken, and then serve it with my Paleo Pancakes or with Paleo Crepes.
- 10 ounces frozen cherries
- 8 ounces frozen blueberries
- 1 cup apple juice
- ⅛ teaspoon stevia
- 1 tablespoon arrowroot powder
- ¼ cup water
- In a saucepan over medium heat, bring the cherries, blueberries, apple juice, and stevia to a boil
- Lower the heat and simmer for about 10 minutes, until fruit is soft
- In a small bowl, dissolve arrowroot powder in water, stirring until thoroughly combined
- Raise heat to high, add arrowroot mixture to fruit, and cook, whisking constantly, until the mixture thickens and becomes glossy, about 1 minute
- Let sauce cool and thicken for 10 minutes before serving
- Use right away or store in a glass jar in the refrigerator for up to 3 days
This Cherry Berry Pancake Syrup is another wonderfully satisfying recipe that I am sharing from my third book, Paleo Cooking from Elana’s Pantry. My boys gobble up this Paleo pancake syrup recipe on top of my Paleo Pancakes and sometimes I simply serve it for dessert with a heaping dollop of fresh homemade whipped cream. I also like to serve this syrup over my paleo crepe recipe along with a nice helping of Coconut Whipped Cream. This combination makes for a fantastic Paleo Christmas brunch, or a wonderful Paleo Easter brunch!
I am particularly fond of this pancake syrup recipe because it replaces high glycemic pancake syrup with a lower-carb, healthier version full of fruit and good fiber! The best part? No compromise on taste, and of course, it’s quick and easy to make.
Michelle says
Hello Elana’s,
I’m trying to find a paleo cherry pie recipe. Do you think that this cherry berry syrup would work? With your almond pasty crust.
Thanks so much, Michelle
Elana says
Michelle, I haven’t tried that so not sure :-)
Elizabeth says
Hi, Elana! Thanks for this recipe. I did it the first time with the berries on the recipe but I halfed it. It turned out pretty good! However, the second time I tried it, I substituted the cherries with raspberries. The taste was a bit bitter. I also used vanilla stevia instead of unflavored stevia. What do you think caused the bitterness? Could it be that the raspberries do not do well with the blueberries? What do you think?
Elana says
Elizabeth, I haven’t tried that so not sure :-)
Crystal says
Is there a particular brand or type of apple juice you use in your recipes? Aren’t most apple juices full of sugar? Thanks
Elana says
Crystal, if you click on the green text that says “apple juice” in the ingredients portion of the recipe you will be taken to the one I use. It is purely fruit sweetened and organic :-)
Tina says
Can you substitute honey or coconut sugar for the Stevia? I cannot stand the taste of Stevia? Thanks! :)
Tina says
Okay, I just went to the blog page and it answered my question in the first sentence! Sorry & thanks! :)
Elana says
Tina, no problem :-)
Elana says
Yes!
Bobbi Kennedy says
I’m going to try taking out the arrowroot powder and add chia instead.
Aimee says
Can you substitute something for the apple juice? Any not fruit juice?
Elana says
Hi Aimee, I haven’t tried that so not sure. If you experiment please let us know how it turns out!
Susan says
can this be made into a jam?
Tam says
I have an extremely picky 11-month old and we’re introducing solids to him. I tried giving him the cherry berry syrup on some whole milk Greek yogurt and that kid loves it! I love it! I was a little worried that I made too much initially but now before the three day mark, it’s practically gone! Great recipe!
Sandra Roberts says
Can this filling be used for Paleo cakes, tarts etc, or even muffin centres?
Minnie@thelady8home says
Absolutely awesome, looks so delicious and yummm!!!
Lori Swardstrom says
Can this be canned to last longer?
Uros G. says
Oh wow! This looks really delicious, and so refreshing too! Excited to try it!
Tom @ Raise Your Garden says
This is a new sauce for me. Growing up my mom also made the blueberry sauce but not cherry. This will be a nice change up.
Rachel Metts says
This looks absolutely delish! Can’t wait to try it!
Diane says
We live in Costa Rica where frozen cherries are a thing we could only wish for. Could you substitute frozen strawberries with a similar result?
Elana Amsterdam says
Hi Diane,
Although I haven’t tried that I imagine it would be delicious :-)
Elana
Nora (A Clean Bake) says
This is a wonderful recipe that I look forward to using in my home often. I love how it is naturally sweetened!
Eleanor Snyder says
Gonna try making this with our poha berries, a kind of ground cherry.