If you’re on the lookout for a weekend brunch game-changer, let me introduce you to this fan-freaking-tastic Blueberry Baked Pancake with Cherry Syrup Recipe. It’s the kind of dish that feels cozy and comforting but still fancy enough to impress your family or guests. Fluffy, bursting with juicy blueberries, and topped with warm, sweet cherry syrup — this recipe quickly became a staple in my kitchen, and I know you’ll love it just as much as I do.

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Why You’ll Love This Recipe

Effortlessly Delicious: The batter comes together fast, and baking means you’re hands-off while it works its magic in the oven.
Berrylicious Flavor: Fresh blueberries mixed into the pancake and the cherry syrup add a beautiful balance of sweet and tart.
Perfect for Any Occasion: Whether for breakfast, brunch, or a cozy dessert, this recipe always hits the spot.
Family Favorite: My kids adore this, and it’s a guaranteed crowd-pleaser.

Two white plates with blue and teal patterned rims hold square pieces of blueberry cake topped with a bright red cherry sauce. Each cake square is light brown with visible blueberries baked inside. The thick cherry sauce pools around the cake pieces and has whole cherries sitting on top. The plates rest on a wooden surface scattered with fresh blueberries around them. The lighting is soft and natural, making the fruit colors pop. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Blueberry Baked Pancake with Cherry Syrup Recipe come together to create that irresistible fluffy texture and tangy-sweet syrup that’ll have everyone coming back for seconds. I’ve found that using a good quality vanilla bean paste and fresh berries really makes a difference.

All-purpose flour: It’s the base that gives structure; I always sift mine to avoid lumps.
Granulated sugar: Adds just the right amount of sweetness without overpowering.
Kosher salt: A small pinch enhances all the flavors beautifully.
Baking soda & baking powder: Both for proper rise and fluffiness.
Large eggs: Helps bind and adds richness.
Milk (any kind you like): I personally use almond coconut milk for a subtle creaminess.
Vanilla bean paste: Real vanilla flavor is a must here — it’s my secret little upgrade!
Olive oil: Keeps the pancake moist with a slight fruitiness.
Lemon juice: Adds a touch of brightness to balance the sweetness.
Blueberries: The star fruit, fresh or frozen works great.
Cinnamon: Warming spice for the topping.
Light brown sugar: Adds a lovely caramel depth to the crust.
Pure maple syrup: Base for the luscious cherry syrup.
Fresh cherries: I like mixing Bing and Rainier for a good balance of flavor and color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Blueberry Baked Pancake with Cherry Syrup Recipe is really adaptable. Over the years, I’ve played around with mix-ins and toppings to fit different tastes and dietary needs, so feel free to make it your own!

Gluten-Free: Substitute a gluten-free all-purpose flour blend; I’ve done this with success and no loss of fluffiness.
Vegan-Friendly: Swap eggs with flax eggs and use your favorite plant-based milk; the maple syrup and fruit do most of the sweetness.
Berry Swaps: Try raspberries or blackberries if you want a slightly tart twist; just be gentle folding them in to avoid crushing.
Nutty Topping: Add chopped toasted almonds or walnuts to the cinnamon topping for extra crunch.

How to Make Blueberry Baked Pancake with Cherry Syrup Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) and lightly oil a 9×13-inch baking pan. I always pick olive oil for a subtle fruity note that pairs nicely with the blueberries and cherries. This step ensures your pancake won’t stick and helps the edges crisp up perfectly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, granulated sugar, kosher salt, baking soda, and baking powder. I like giving these a good stir to evenly distribute the leavening agents, so your pancake rises consistently.

Step 3: Add the Wet Ingredients and Blueberries

Now, create a little well in your dry mix and add the eggs, milk, vanilla bean paste, olive oil, and lemon juice. Stir gently until just combined — don’t overmix; a few lumps are totally okay. Then fold in the blueberries gently so they stay whole and juicy instead of bleeding blue into your batter.

Step 4: Pour and Prepare the Topping

Pour the batter into your prepared baking pan, spreading it evenly. For the topping, stir together flour, cinnamon, granulated and brown sugars, then add olive oil until clumps form — this crumbly topping is what makes the pancake so special, creating a gently crunchy, cinnamon-sweet crust.

Step 5: Bake Until Golden and Set

Bake for about 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. This timing gives you a fluffy interior with just enough moisture to keep every bite tender and satisfying.

Step 6: Make the Cherry Syrup

While your pancake bakes, combine the pure maple syrup and cherries in a small saucepan over medium heat. Bring to a boil and let it bubble, stirring constantly for about 5 minutes until slightly thickened. Stir in the vanilla bean paste for an extra layer of flavor. This syrup is like the cherry on top — literally!

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Pro Tips for Making Blueberry Baked Pancake with Cherry Syrup Recipe

Don’t Overmix the Batter: Keeping a few lumps ensures the pancake stays light and fluffy, not dense.
Use Fresh Berries When Possible: Frozen berries work too, but fresh ones add a vibrant burst of flavor and texture.
Topping Texture: Make sure the topping forms clumps before sprinkling to create that perfect crispness on top.
Watch Bake Time Closely: Ovens vary; check at 25 minutes to avoid overbaking, which can dry out the pancake.

How to Serve Blueberry Baked Pancake with Cherry Syrup Recipe

A white plate holds a square slice of blueberry dessert with clear layers visible: a crumbly beige top layer with a rough texture, a thick middle cream layer, and a deep purple-blue bottom layer filled with blueberries. On top of the dessert are whole dark red and bright red cherries covered in a shiny, thick red sauce that pools around the block on the plate. A blurred second plate with the same dessert and cherries is seen in the background, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of powdered sugar right before serving for a pretty snowy effect, plus a few fresh whole blueberries or halved cherries on top. A dollop of whipped cream or a spoonful of Greek yogurt also pairs beautifully if you want a creamy contrast.

Side Dishes

To keep things balanced, I usually serve this baked pancake with crispy bacon or turkey sausage on the side. For a lighter combo, a fresh green smoothie or simple mixed greens dressed with lemon vinaigrette complements the sweetness perfectly.

Creative Ways to Present

For special occasions, I like slicing the pancake into neat squares and serving individually with mini jars of cherry syrup on the side — it invites everyone to customize their portion. Pairing it with pretty fresh flowers and a colorful tablecloth amps up the brunch vibes, too!

Make Ahead and Storage

Storing Leftovers

After it cools, I store any leftovers in an airtight container at room temperature for up to 3 days. I find this pancake keeps its texture surprisingly well without getting soggy, which is great for quick breakfasts during the week.

Freezing

I often freeze slices wrapped tightly in parchment paper and then aluminum foil, placed in a freezer bag. This way, they stay fresh for up to 3 months and make grab-and-go breakfasts a breeze. Just remember to cool fully before wrapping!

Reheating

I like reheating leftovers in the microwave for about a minute or popping a slice in a preheated oven at 350°F for 8-10 minutes to keep that lovely crispness. Then I drizzle with warm cherry syrup — it tastes just like fresh-baked.

FAQs

Can I use frozen blueberries instead of fresh for this recipe?

Absolutely! Frozen blueberries work just fine, but make sure to fold them gently and avoid thawing completely before adding—they can color your batter blue if overmixed. Using fresh berries gives a brighter color and slightly firmer texture, but frozen works well year-round.
Is this recipe suitable for dairy-free or vegan diets?

Yes! For dairy-free, you can swap regular milk with any plant-based milk of your choice, like almond, oat, or coconut milk (which I love). To make it vegan, substitute eggs with flax or chia eggs (1 tablespoon ground seeds + 3 tablespoons water per egg) and ensure your sweeteners and syrup are vegan-friendly.
Can I prepare the cherry syrup ahead of time?

You can! Cherry syrup stores well in an airtight jar in the fridge for up to a week. Just gently reheat it before serving — a quick zap in the microwave or a warm stovetop stir, and it’s ready to drizzle.
What if I don’t have vanilla bean paste on hand?

No worries! You can substitute with pure vanilla extract, just use about half the amount since vanilla bean paste has a more concentrated flavor and tiny vanilla flecks. Or skip it entirely; the berries and syrup will still shine.

Final Thoughts

This Blueberry Baked Pancake with Cherry Syrup Recipe holds a special place in my heart because it turns an ordinary morning into a celebration. Every time I bake it, the scent of cinnamon, berries, and vanilla fills the kitchen, pulling people in before it even hits the table. Give this recipe a try — I promise you’ll find yourself making it again and again, and your loved ones will be happily asking for the secret.