Blueberry and Raspberry Pancake Topping

Blueberry and Raspberry Pancake Topping

thr33things 2

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

Ingredients 20 m {{adjustedServings}} servings 47 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Ready In

  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 66

  1. 82 Ratings

Amy F.

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!

Sarah Jo

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.


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!!