Description
This Baked Blueberry Pancake with Cherry Syrup is a delightful twist on classic pancakes, baked to a golden perfection with juicy blueberries and topped with a sweet cinnamon crumble. Finished with a homemade cherry syrup made from fresh cherries and pure maple syrup, this recipe offers a comforting and delicious breakfast or brunch option that’s easy to prepare and sure to impress.
Ingredients
Scale
Blueberry Pancake
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 2 ½ cups milk (almond coconut milk recommended or your choice)
- 1 tablespoon vanilla bean paste
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 2 heaping cups blueberries
Topping
- ½ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons granulated sugar
- 3 tablespoons packed light brown sugar
- 3 tablespoons olive oil
Cherry Syrup
- ½ cup pure maple syrup
- 2 cups cherries (mixture of Bing and Rainier recommended)
- 2 teaspoons vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly oil a 9×13 inch baking pan to prevent sticking.
- Make the Pancake Batter: In a large bowl, combine the flour, granulated sugar, kosher salt, baking soda, and baking powder. Add the eggs, milk, vanilla bean paste, olive oil, and lemon juice. Stir just until combined; it’s okay to have a few lumps. Gently fold in the blueberries to evenly distribute them in the batter. Pour the batter into the prepared baking pan.
- Prepare the Topping: In a small bowl, mix together the flour, cinnamon, granulated sugar, and brown sugar. Add the olive oil and stir until clumps form. Evenly sprinkle this crumbly topping over the batter in the pan.
- Bake the Pancake: Bake in the preheated oven for about 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from the oven and either serve warm or allow to cool completely in the pan.
- Make the Cherry Syrup: In a small saucepan over medium heat, combine the pure maple syrup and cherries. Bring to a boil, stirring constantly, and allow to boil for about 5 minutes or until the syrup thickens slightly. Remove from heat and stir in the vanilla bean paste for added depth of flavor.
- Serve and Store: Serve slices of the baked pancake topped with the warm cherry syrup. Store the pancake in an airtight container at room temperature for up to 3 days or freeze wrapped in parchment and foil inside a zipper bag for up to 3 months. Thaw and reheat in the microwave for about 1 minute. Store the cherry syrup in the refrigerator for up to 1 week and reheat before serving.
Notes
- Use fresh or frozen blueberries as desired; if using frozen, do not thaw before adding to batter.
- Almond coconut milk adds a subtle flavor, but you may substitute with any milk preference, including dairy milk.
- For a vegan version, substitute eggs with flax eggs and ensure vanilla bean paste and sugar are vegan-friendly.
- The cherry syrup can be made ahead and stored refrigerated to save time on serving day.
- Adjust sugar quantities based on your sweetness preference or dietary needs.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
