Iced Blueberry Pancake Maple Latte

This Iced Blueberry Pancake Maple Latte is bright, slightly sweet, and perfectly balanced with a homemade blueberry maple syrup. The blueberries add a subtle fruitiness, while the maple syrup brings a warm sweetness that pairs well with espresso. It’s refreshing, unique, and incredibly easy to make. It’s a real treat that comes together in minutes.

Why This is Delish

This latte hits that perfect sweet spot between a coffee drink and something extra. The blueberry maple syrup is the real star — jammy, bright, and just sweet enough — and it works so well with bold espresso and cold milk. It’s something you’d pay $9 for at a trendy café, but you can make it at home! Plus, that syrup is incredibly versatile, so you’ll want to keep a jar of it in your fridge all week.

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How to Make an Iced Blueberry Pancake Maple Latte

1. Make the Blueberry Maple Syrup

Add the frozen blueberries, lemon juice, maple syrup, and a pinch of salt to a small saucepan.

Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens into a syrup.

For a smoother syrup, strain through a fine mesh sieve to remove the skins, pressing gently to extract the juices. Let cool completely.

2. Brew the Espresso

Brew 2 shots of espresso using your espresso machine or coffee maker. Set aside.

3. Assemble the Latte

Add the blueberry maple syrup to the bottom of a glass. Fill the glass with ice, then pour in the milk. Slowly pour the espresso over the top.

4. Serve

Stir well to combine and enjoy immediately.

Variations That Spice an Iced Blueberry Pancake Maple Latte Up

• Swap the milk for oat milk or coconut milk for a dairy-free, slightly sweeter version.
• Add a splash of vanilla extract to the syrup for a more dessert-like flavor.
• Use cold brew concentrate instead of espresso for a smoother, less acidic coffee base.

Substitutions For Your Dietary Needs

• Use a dairy-free milk like oat, almond, or coconut milk to make this fully dairy-free.
• Swap maple syrup for agave or honey if that’s what you have on hand.
• Use decaf espresso if you’re sensitive to caffeine but still want that coffee flavor.

Recipe Hacks & Tips

• Make a double or triple batch of the blueberry maple syrup and store it in a jar in the fridge for up to 1 week
• Let the espresso cool slightly before pouring to keep the ice from melting too fast
• Pour the espresso slowly over the back of a spoon for a gorgeous layered look
• The syrup is also incredible drizzled over pancakes, yogurt, or oatmeal

Sip These Delicious Drinks Next

• Cookies & Cream Latte Recipe
• Matcha Lemonade
• Iced Strawberry Mocha with Strawberry Cold Foam

How to Store Leftovers

The blueberry maple syrup stores great in an airtight jar in the fridge for up to 1 week. The assembled latte is best enjoyed immediately, as the ice will dilute it over time. If you want to prep ahead, just keep the syrup and espresso shots ready to go and assemble when you’re ready to drink.

Common Questions

Iced Blueberry Pancake Maple Latte

This Iced Blueberry Pancake Maple Latte features a homemade blueberry maple syrup that's jammy, bright, and perfectly sweet. Paired with bold espresso and cold milk, it's a café-worthy drink you can make at home in minutes.

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5 from 1 Review

Prep Time:15 minutes mins

Yields: 2

Video

Ingredients

BLUEBERRY MAPLE SYRUP

• 1 Cup Frozen Blueberries
• ½ Lemon juiced
• ⅓ Cup Maple Syrup
• 1 Pinch Salt

COFFEE

• 1 Cup Milk
• 1 Cup Ice
• 2 Shots Espresso
• 2-3 Tablespoons Blueberry Maple Syrup

Equipment

• Small Saucepan
• Spatula
• Iced Coffee Glasses or mason jars
• Espresso Machine or coffee maker
• Espresso Cup
• Glass Straw

Instructions

• Add the frozen blueberries, lemon juice, maple syrup, and a pinch of salt to a small saucepan.
• Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens into a syrup.
• For a smoother syrup, strain through a fine mesh sieve to remove the skins, pressing gently to extract the juices. Let cool completely.
• Brew 2 shots of espresso using your espresso machine or coffee maker. Set aside.
• Add the blueberry maple syrup to the bottom of a glass. Fill the glass with ice, then pour in the milk. Slowly pour the espresso over the top.
• Stir well to combine and enjoy immediately.