Thank you to Krusteaz for providing product for this post. All opinions are, of course, my own.
You know what I love? Things that take minimal time and effort, but make me look like a rockstar mom and wife. Breakfast for dinner is one of those things at our house. My husband and my daughter basically live for breakfast, so nights when I’m in a pinch and don’t really want to mess with cooking, breakfast is always a win with them and takes very little effort on my part. As a matter of fact, it’s like zero effort, because my husband considers himself the expert pancake-maker in the house, so he usually takes over. Here’s an interesting fact for you, my family is not alone in our love of breakfast, because a recent survey by Krusteaz found that nine out of ten Americans say that they eat breakfast for dinner. We’re a breakfast loving nation, huh?? So, since so many of us are fans of good old breakfast for dinner, today I thought I’d share a way to elevate yourself to rock star status and mix up the usual breakfast fare: Easy Homemade Berry Pancake Syrup.
Fruit syrups were my favorite part of going out to breakfast when I was a kid, it was always a treat and I will choose it over maple syrup any day of the week. BUT, it seemed difficult to make, so I never attempted it, and for some reason, I just don’t really buy it. BUT, it’s National Hot Breakfast Month–did you know that? Who comes up with this stuff? I don’t know, but I figured it would be the perfect time to try my hand at kicking our run of the mill breakfast for dinner up a bit. And guess what? This stuff is like CRAZY easy to make and SOOOOO much better than the store bought stuff anyway.
The thing about this recipe is that you don’t even need fresh berries. How many of us have frozen berries in our freezer these days for smoothies and stuff anyway? I just used a bag of mixed blueberries, blackberries, and raspberries straight out of the freezer, so just grab what you’ve got. Strawberries, blueberries, the mix…whatever.
I love this recipe because it all just hangs out in a pot together while you’re cooking your pancakes anyway. There’s not really any extra work and you get to look like Martha Stewart. Seriously, when my husband saw the finished product, I made him praise me for like a good 10 minutes about how amazing I am and how great this tasted
So, here’s the rundown of how to make your own (printable recipe is at the end of the post):
EASY HOMEMADE BERRY SYRUP:
2 cups fresh or frozen berries
1 cup sugar
Juice and zest of 1 lemon
Combine berries, sugar, and lemon juice in a large sauce pan over medium heat.
Let it heat up and get nice and bubbly–stirring frequently so that it doesn’t burn.
Stir in the lemon zest a little at a time. If you don’t want the lemon flavor, you can leave that part out, but I think it gives it a nice little twist. Once you’ve turned it into a nice, bubbly liquid, you can either strain the chunks out with a fine wire strainer (you’ll have to kind of press it around), or leave it chunky like mine. I like the chunks and those raspberry seeds in there–they remind me of my grandma’s homemade raspberry jam.
And nothing fancy for the pancakes, breakfast night is supposed to be easy, right?! I just used Krusteaz buttermilk pancake mix, which I love because you just have to add water, so that makes things extra easy–I swear I’m always out of milk and eggs, so they solve that problem for me. And that’s it! Sit back like the and enjoy! You get a great dinner that required minimal effort, but you look like a rock star because it tastes like you spent all day making homemade syrup. Double win!
What’s your favorite breakfast for dinner? You can share and find other ideas using #BreakfastNight. You can also find a coupon for $0.50 off any pancake or waffle mix here, so go grab yourself a box and give yourself a mom break from dinner for a night!!
- 2 cups fresh or frozen berries
- 1 cup sugar
- zest and juice of 1 lemon
- In a saucepan over medium heat, combine berries, sugar, and lemon juice. Stir together and bring to a slow boil and allow to simmer for about 10 minutes, stirring frequently. Once mixture has come to a thick, syrup consistency, add the lemon zest a little at a time, to taste. Serve as is, or strain through a fine, wire strainer to get a more traditional syrup-like consistency.