No Flip Blueberry Pancake With Poached Apricots

Name: No Flip Blueberry Pancake With Poached Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Poached Apricots:; 3/4 cup granulated sugar; 1 vanilla bean, split lengthwise; 12 ounces apricots (6-8 medium), halved and pitted; Pancake:; 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 teaspoon kosher salt (Diamond Crystal); 1 1/4 cups buttermilk; 2 large eggs; 3 tablespoons unsalted butter, melted, plus more room temperature for serving; 1 cup fresh blueberries, plus more for serving; 1 tablespoon vegetable oil

Servings: persons

Poached Apricots:
3/4 cup granulated sugar
1 vanilla bean, split lengthwise
12 ounces apricots (6-8 medium), halved and pitted
Pancake:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (Diamond Crystal)
1 1/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted, plus more room temperature for serving
1 cup fresh blueberries, plus more for serving
1 tablespoon vegetable oil

1
Place sugar and 2 cups water in a medium saucepan over medium-high heat. Scrape in vanilla bean seeds and add whole pod to pan. Bring to a gentle boil, stirring until sugar dissolves. Add apricots and cook until just tender and skin begins to pull away from fruit, about 2 minutes. Using a slotted spoon, lift apricots from syrup; transfer to a plate. Return syrup to a boil and cook until thickened slightly, 8 to 10 minutes. When apricots are cool enough to handle, peel away skins.
2
Preheat oven to 375u00b0F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and 2 tablespoons melted butter. Add to dry ingredients and stir until just combined with a few small lumps remaining. Stir in blueberries.
3
Heat oil and remaining 1 tablespoon butter in a medium (10-inch) nonstick skillet over medium-high. Add batter to pan; spread to edges. Cook until set around the edges but still wet in the center, about 6 minutes. Transfer to oven and bake until puffed and set, 10 to 12 minutes.
4
Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Poached Apricots:, 3/4 cup granulated sugar, 1 vanilla bean, split lengthwise, 12 ounces apricots (6-8 medium), halved and pitted, and more.

Yes, No Flip Blueberry Pancake With Poached Apricots falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!