Description
This Baked Blueberry Pancake with Cherry Syrup is a delightful twist on traditional pancakes, combining a fluffy, baked blueberry-infused base with a sweet and tangy cherry syrup. Perfect for a weekend brunch or cozy breakfast, this recipe features a lightly spiced topping and a luscious syrup made from fresh cherries and pure maple syrup.
Ingredients
Scale
Baked 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 or preferred milk)
- 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)
- 2 teaspoons vanilla bean paste
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly oil a 9 by 13 inch baking pan to prevent sticking.
- Mix the Batter: In a large bowl, combine 2 ½ cups of all-purpose flour, 2 tablespoons granulated sugar, ½ teaspoon kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder. Add 2 large eggs, 2 ½ cups milk of choice, 1 tablespoon vanilla bean paste, ¼ cup olive oil, and 1 tablespoon lemon juice. Stir gently until mixed; some lumps are fine. Fold in 2 heaping cups of blueberries carefully.
- Pour and Prepare Topping: Pour the batter evenly into the prepared baking pan. In a small bowl, mix ½ cup flour, 2 teaspoons ground cinnamon, 3 tablespoons granulated sugar, and 3 tablespoons packed light brown sugar. Stir in 3 tablespoons olive oil until the mixture forms clumps. Sprinkle this topping evenly over the batter.
- Bake the Pancake: Place the pan in the preheated oven and bake for about 30 minutes. The pancake should be golden brown on top. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Remove from the oven and allow to cool slightly or serve warm.
- Make the Cherry Syrup: While the pancake bakes, prepare the syrup. In a small saucepan over medium heat, combine ½ cup pure maple syrup and 2 cups pitted cherries. Bring to a boil and continue boiling for 5 minutes, stirring constantly until the syrup slightly thickens. Remove from heat and stir in 2 teaspoons vanilla bean paste.
- Serve and Store: Serve the baked blueberry pancake warm topped with cherry syrup. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze portions wrapped well for up to 3 months. Thaw and reheat as needed. Refrigerate leftover syrup for up to 1 week.
Notes
- Use fresh or frozen blueberries as preferred; frozen should be thawed and drained to avoid excessive moisture.
- The pancake can be served warm directly from the oven or cooled to room temperature.
- The cherry syrup offers a sweet and slightly tart complement and can be made ahead and refrigerated.
- For a dairy-free version, almond or coconut milk works well as a substitute.
- Ensure cherries are pitted before cooking the syrup to avoid bites into pits.
- Properly seal leftover pancake and syrup to maintain freshness and prevent spoilage.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 290
- Sugar: 18g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
