Pancakes with Blueberries and Nut Crumble Recipe
This breakfast looks like dessert: fluffy pancakes with blueberries, topped with a crunchy crumble made from nuts and sugar. In the USA, such indulgent pancakes often appear on weekends, when there’s time for leisurely frying and second helpings. It’s something between a pancake and a small skillet cake.
The combination of juicy blueberries inside and a crunchy nut crumble on top makes these pancakes feel like a bakery-style treat, while still being simple enough for a home kitchen.
Chef's tips
Keep the heat on the lower side once the pan is hot so the pancakes cook through without burning the crumble. If the batter thickens as it stands, stir in a little extra milk to bring it back to a pourable consistency.
How to serve
Serve stacked on a warm plate, topped with extra crumble, fresh blueberries, and a generous drizzle of maple syrup or honey. A side of strong coffee or black tea balances the sweetness.
Ingredients
- wheat flour - 180 g
- baking powder - 2 teaspoons
- sugar - 2 tablespoons
- salt - 0.25 teaspoons
- milk at room temperature - 220 ml
- egg large - 1 piece
- melted butter slightly cooled - 30 g
- fresh or frozen blueberries - 120 g
- walnuts finely chopped - 40 g
- brown sugar for the crumble - 2 tablespoons
- ground cinnamon for the crumble - 0.5 teaspoons
- butter soft, for the crumble - 20 g
- vegetable oil for frying - 1 tablespoon
- maple syrup or honey for serving
Preparation
- In a bowl, mix the flour, baking powder, sugar, and salt. In a second bowl, whisk the egg with the milk and melted butter.
- Pour the wet ingredients into the dry and briefly mix with a spoon just until combined – small lumps can remain; the important thing is not to overmix.
- If you’re using frozen blueberries, do not thaw them beforehand. Gently fold the blueberries into the batter, trying not to crush them.
- Prepare the crumble: in a small bowl, combine the chopped nuts, brown sugar, cinnamon, and soft butter. Rub together with your fingers until small clumps form.
- Heat a non-stick pan over medium heat and lightly brush it with oil. When the pan is hot, reduce the heat to medium-low.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, forming circles. Sprinkle each pancake with a teaspoon of the nut crumble on top.
- Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set. Carefully flip and cook for another 2 minutes, until the bottom is golden and the center springs back when lightly pressed.
- Keep the cooked pancakes covered (for example, under aluminum foil) in a warm oven set to 60–70°C until you’ve fried the whole batch. Serve drizzled with maple syrup or honey.
Storage
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or in the oven so the crumble stays crunchy, then add fresh fruit and syrup just before serving.
These pancakes are my favorite way to use up a handful of nuts and frozen blueberries from the freezer. They always feel a bit festive, even on an ordinary weekend.
