makes about two cups 
I know, I know. “Pancake sauce” doesn’t roll off the tongue quite as nicely as “pancake syrup” does, but hear me out. Maple syrup is lovely, but sometimes you just need to mix it up on the pancake front. This homemade fruit sauce does exactly that. You can use this same technique to make fruit syrup—the difference is that for syrup the solids are strained out before serving. I prefer to leave the solids in this sauce for a thicker finished result, but if you do strain them out, add them to smoothies or spoon them over biscuits or toast.
2 cups fresh or frozen berries of your choice
⅓ cup sugar, preferably organic whole cane sugar
1 teaspoon vanilla extract
In a medium saucepan, combine the berries, sugar, and 1 cup water. Bring to a boil over medium heat and simmer for 10 to 15 minutes, stirring occasionally, until thickened.
Remove the saucepan from the heat, stir in the vanilla, and puree the berries with an immersion blender or in a regular blender with the lid slightly ajar to allow steam to escape.
Serve the warm sauce over pancakes or waffles, mix it into plain yogurt (here), or stir it into Creamy Wheat Porridge, or cool and store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
kitchen notes • This sauce would be heavenly over ice cream. Just throwing that out there.
I’m partial to blueberries here, but raspberries, strawberries, or a combination of the three would be pretty tasty too.