Blueberry and Raspberry Pancake Topping Recipe -
Blueberry and Raspberry Pancake Topping Recipe
  • READY IN 20 mins

Blueberry and Raspberry Pancake Topping

Recipe by  

"Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2010

I halved this as it was just my daughter and I, and I used only blueberries since I didn't have any raspberries. I can only imagine how great this is with them! With just blueberries it was lovely. I love how quickly this comes together too. Thanks!

Most Helpful Critical Review
May 09, 2012

This was awesome. I used a combination of blackberries and raspberries because that's what I had on hand. I also followed the advise of another reviewer and added 1 T. of lemon juice and 1 T. of cornstarch disolved in 2T. of water. The only thing that detracted was all of the seeds. Next time I will run the syrum through a strainer at the end. Definately will be making often!

Aug 23, 2010

I used 3/4 cup each blackberries/half raspberries (that's what I had on hand), 1/4 cup of Splenda, a little more water than called for (as I wanted it a little thinner) and I added a tablespoon of lemon juice. This was just sweet enough and made an excellent topping for fat free frozen yogurt.

Aug 02, 2010

good recipe.. I did have to tweak it a little because it wasn't thickening. I added some cornstarch to some cold water and threw that in. It thickened and was very yummy!!

Jun 17, 2011

We love topping our pancakes with fruit syrups and light whipped creme. This is almost perfect-but missing a few simple ingredients. It needs a tsp. of lemon juice and 1 TBSP. cornstarch added to 2 TBSP. water. Add to the rest of the ingredient list, blend then heat the syrup and it will thicken. It will be a syrup more in keeping for pancakes, ice cream topping, etc. Otherwise you have a fruit topping that is absorbed by your pancakes rather than laying on top of them. If you don't like seeds, mash, then strain the seeds, (that's a lot of work though...) Easy, Tasty, winner recipe. Thanks!

Jun 22, 2010

MMMMMMM!! This was a wonderful topping!! Makes those pancakes POW!

Nov 22, 2010

This was a great recipe! I enjoy eating fruit syrups with my breakfast foods, but they can cost so much, and usually very limited in variety; this was a great save for my breakfast. I used mixed-berries and cherries in mine since that was what I had on hand, and it was delicious! I had to mash the cherries down because they were large, but I'm definitly adding this to my regularly used book.

Jul 19, 2010

This was easy and delicious. I served it with homeade pancakes and whipped topping. My family was floored. Thanks for the recipe. I used fresh berries and am now ready to try all kind of fruit.


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  • Calories
  • 47 kcal
  • 2%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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