Blueberry Baked Pancake with Cherry Syrup Recipe

If you’re anything like me, mornings deserve something a little special—and that’s exactly why I’m excited to share this Blueberry Baked Pancake with Cherry Syrup Recipe with you. It’s fruity, comforting, and so easy to pull together, making it perfect for lazy weekend breakfasts or when you want to impress a few brunch guests. I absolutely love how the baked pancake’s custardy texture pairs with the vibrant cherry syrup—trust me, you’re going to want to make this your new go-to breakfast treat.

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Ingredients You’ll Need

This recipe is a beautiful balance of pantry staples and fresh fruit that come together to create a magical baked pancake. Using a mix of baking powder and baking soda gives it a lovely lift, while the olive oil keeps it tender. Choosing your favorite milk can subtly change the flavor, so don’t be afraid to experiment with almond or coconut milk like I often do!

• All-purpose flour: The backbone of the pancake; choose fresh, good-quality flour for best results.
• Granulated sugar: Adds just a touch of sweetness to the batter and topping.
• Kosher salt: Enhances all the flavors—you won’t want to skip this.
• Baking soda and baking powder: Both work in tandem to achieve that perfect rise and light texture.
• Eggs: Bind everything and give richness to the pancake.
• Milk: I love using almond coconut milk, but use whichever you prefer; whole milk works beautifully too.
• Vanilla bean paste: Adds depth and a beautiful aroma—totally worth seeking out.
• Olive oil: Keeps the pancake moist and tender; don’t swap it for butter here, unless you want a denser texture.
• Lemon juice: Brightens the batter and activates the baking soda for that fluffy rise.
• Blueberries: You want these bursting with flavor; fresh or frozen works fine, but fresh is best when in season.
• Ground cinnamon: Brings warmth to the topping and complements the fruit beautifully.
• Light brown sugar: Adds a subtle caramel note to the crunchy topping.
• Pure maple syrup: The base of the luscious cherry syrup—and absolutely key to its sweetness.
• Cherries: I like using a mix of Bing and Rainier cherries for a good balance of tart and sweet in the syrup.

Variations

One of my favorite things about this Blueberry Baked Pancake with Cherry Syrup Recipe is how easy it is to put your own spin on it. Whether you want to tweak the fruit, swap sweeteners, or turn it into a more indulgent treat, there’s room for creativity here.

• Berry Mix: I’ve swapped blueberries for raspberries or blackberries when I want a slightly tart punch, and it’s been fantastic every time.
• Gluten-Free Option: Using a gluten-free flour blend works well; just be sure to check your baking powder is gluten-free too.
• Maple-Free Syrup: Try a honey-based syrup if you prefer a different type of sweetness in your cherry topping.
• Extra Crunch: Adding chopped nuts like pecans to the topping gives a lovely texture contrast—my family goes crazy for this twist.

How to Make Blueberry Baked Pancake with Cherry Syrup Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 350°F (175°C) and lightly oil a 9×13 inch baking pan. I use olive oil here to keep flavors consistent, and a non-stick spray works just as well. Getting this ready before you start mixing saves you from scrambling once the batter’s done.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the all-purpose flour, sugar, kosher salt, baking soda, and baking powder. This is key for even rising—make sure everything is nicely combined before moving on to the wet ingredients.

Step 3: Add the Wet Ingredients and Blueberries

Now crack in the eggs and pour in the milk, vanilla bean paste, olive oil, and lemon juice. Stir gently until everything’s just combined—you’ll want a few lumps here and there to keep it tender. Fold in the blueberries carefully so they don’t all burst and turn your batter purple (unless you’re into that style!).

Step 4: Make the Topping

In a separate small bowl, stir together the flour, cinnamon, granulated sugar, and brown sugar. Add the olive oil, then mix until clumps form, which makes for a delightfully crunchy topping once baked. Sprinkle this evenly over the batter in the pan—you’ll get that gorgeous golden crust everyone loves.

Step 5: Bake to Golden Perfection

Bake the pancake for about 30 minutes, checking with a toothpick near the end—it should come out clean or with a few moist crumbs. The top will be golden brown and smell absolutely heavenly. I like to let it rest a few minutes before serving so it sets nicely.

Step 6: Make the Cherry Syrup

While the pancake is baking, place the cherries and pure maple syrup in a small saucepan over medium heat. Bring to a boil, stirring constantly for 5 minutes until the syrup slightly thickens and the cherries soften but don’t lose all their shape. Stir in vanilla bean paste and keep warm until ready to drizzle.

How to Serve Blueberry Baked Pancake with Cherry Syrup Recipe

Garnishes

I love finishing this pancake with a generous pour of the warm cherry syrup and a light dusting of powdered sugar—it makes it look as pretty as it tastes. For extra flair, a few fresh mint leaves or a dollop of whipped cream never hurt anyone! Sometimes I pop a handful of toasted almond slices on top for crunch and flavor contrast.

Side Dishes

You’ll find that this baked pancake stands beautifully on its own, but I enjoy pairing it with crispy bacon or sausages for a savory balance. A simple side of Greek yogurt or a bowl of fresh fruit salad complements it nicely too and keeps things light.

Creative Ways to Present

For a brunch party, I’ve served this baked pancake in the parchment-lined baking pan right at the table, letting everyone dig in family-style—super cozy and inviting. Another time, I cut it into neat squares and topped each with a cherry from the syrup and a sprig of thyme for a pretty, bite-sized brunch treat. It’s easy to dress up or down depending on your mood!

Make Ahead and Storage

Storing Leftovers

I keep leftover baked pancake pieces in an airtight container at room temperature if we plan to eat them within three days. If I’m storing longer, I wrap portions tightly in parchment and foil then stash them in a freezer bag. This keeps them fresh and ready for quick breakfasts all week.

Freezing

Freezing this pancake works beautifully—just slice it first, cool completely, wrap each piece individually, and freeze. When I want a quick breakfast, I thaw a piece in the microwave for about a minute, and it’s almost as good as freshly baked.

Reheating

I find reheating in the microwave is easiest and quickest, especially if frozen. A short zap restores the pancake’s warmth without drying it out. Alternatively, a quick toast in a toaster oven crisps the topping back up nicely if you prefer some crunch on reheated slices.

FAQs

Final Thoughts

Honestly, this Blueberry Baked Pancake with Cherry Syrup Recipe holds a special place in my weekend routine. The way the flavors bloom in the oven and the rich cherry syrup brings that extra wow factor never fails to put smiles on faces around my table. If you’re looking for an easy, crowd-pleasing breakfast that feels both indulgent and wholesome, I can’t recommend this enough. So go ahead, try it out—and I’m pretty sure it’ll become one of your favorites, too!

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