Pancakes with Blueberries and Almond Crumble Recipe
This breakfast looks like dessert: fluffy American-style pancakes with juicy blueberries inside and a crunchy almond crumble on top. In the USA, such rich pancakes often appear on weekends, when there’s time for a relaxed, long family breakfast. The taste is a bit like a cross between pancakes, yeast cake, and a fruity crumble.
Fluffy American-style pancakes with juicy blueberries inside and a crunchy almond crumble on top turn an ordinary morning into a weekend-style brunch. The crumble adds both texture and a dessert-like feel, while the fruit keeps the pancakes moist and full of flavor.
Chef's tips
Don’t overmix the batter – a few lumps are fine and help keep the pancakes fluffy. If you’re using frozen blueberries, don’t thaw them completely and mix them in gently at the last moment to avoid coloring the whole batter blue. Keep the crumble cold so it stays crunchy when frying.
How to serve
Serve the pancakes in a stack, generously drizzled with maple syrup and topped with extra blueberries. Add a spoonful of thick yogurt or whipped cream and a few toasted almond flakes for an even more dessert-like version. They’re perfect as a lazy weekend brunch centerpiece with coffee or hot chocolate.
Ingredients
- wheat flour - 200 g
- baking powder - 8 g
- sugar - 30 g
- salt - 1 pinch
- milk - 250 ml
- egg - 1 piece
- butter - 40 g
- blueberries - 120 g
- almonds - 30 g
- sugar - 25 g
- wheat flour - 25 g
- butter - 20 g
- oil - 2 tablespoons
- maple syrup - 40 ml
Preparation
- Put 200 g of flour, baking powder, 30 g of sugar, and a pinch of salt into a bowl and mix with a spoon.
- In another bowl, whisk the egg with the milk, then pour in the melted, slightly cooled butter and mix.
- Combine the wet and dry ingredients, mixing briefly just until combined – the batter can have small lumps; the important thing is that there is no dry flour left.
- Gently fold in the blueberries with a spoon, trying not to crush them, especially if they are defrosted.
- Prepare the crumble: in a small bowl, add 25 g of flour, 25 g of brown sugar, and flaked almonds, then add cold butter cut into small cubes.
- Rub the crumble ingredients between your fingers until small clumps form, resembling wet sand with pieces of almonds; place the bowl in the fridge for 5 minutes.
- Heat a pan with a little oil over medium heat; when a drop of batter starts to sizzle lightly right away, the pan is ready.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, flattening them slightly; immediately sprinkle the top with a thin layer of crumble.
- Fry the pancakes for about 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set, then flip to the other side.
- Fry for another 2–3 minutes, until the bottom is golden and the crumble is lightly browned and crisp; transfer to a plate and keep covered.
- Serve immediately, drizzled with maple syrup and optionally sprinkled with extra blueberries.
Storage
No storage information available for this dish.
These pancakes are a great way to bring a bit of American diner atmosphere into your own kitchen. The almond crumble makes them feel special without much extra work, and kids love the crunchy topping just as much as the hidden blueberries inside.
