Whether you call them pancakes, griddle cakes, hotcakes or flap jacks, everybody loves a warm, fluffy stack of pancakes slathered with butter and drenched in syrup. There is no better way to start the day.

On those mornings when you want to switch it up a bit, however, and take a break from the usual syrup, whipped cream, sliced fruit or any combination thereof, you can try plenty of other pancake topping options.

These recipes offer exactly what you need to add some jazz to your pancakes. You may have had blueberry syrup before, but the kind you get at the store does not compare to the homemade variety. Simple mixed fruit salads and fruit compotes also make excellent pancake toppers and can be made in no time.

Blueberry Syrup
Ingredients You Will Need:
1 cup water
1 cup sugar
1 ½ pints ripe blueberries
2 tablespoons honey
1 lemon, juiced
¼ teaspoon salt

Pour the water and sugar into a small pot over medium heat. Bring to a boil, and then add the blueberries. Let simmer for a few minutes until they begin to burst. Add the rest of the ingredients, and simmer for a few more minutes. You can either mash the berries with a potato masher and strain the sauce, or serve as is, depending on which texture you would prefer. Serve slightly warmed or at room temperature.

Mixed Berry and Mint Salad
Ingredients You Will Need:
½ pint blueberries
½ pint blackberries
½ pint raspberries
½ pint strawberries, tops removed and sliced
4 tablespoons sugar
¼ teaspoon salt
1 tablespoon honey
5 sprigs mint, leaves removed and ripped apart

Mix the berries together in a large bowl. Toss with the sugar and salt, and let sit on the counter for about half an hour. Stir in the honey and mint leaves, and spoon over hot fresh pancakes.

Stone Fruit Compote
Ingredients You Will Need:
1 cup apple juice
1 orange, juiced and zested
2 tablespoons honey
1 stick cinnamon
4 plums, pit removed
4 peaches, peeled and pit removed

Pour the apple juice, orange juice and zest, honey and cinnamon into a pot over medium heat, and bring to a boil. Meanwhile, roughly chop the fruit. Once the mixture has come to a boil, add the fruit to the pot and allow to simmer until it reaches roughly the consistency of apple sauce, about 15 minutes. Remove the cinnamon stick, and serve either warm or at room temperature.