Blueberry Crumb (Pan)cake

Part of the big-pan pancake series

Last year, I published a recipe for a yeasted/sourdough pancake baked in a big pan. It was my most popular recipe from last year, and it is indeed delicious. I still make it 1-2x a month, and have recently been trialing out fun variations on the recipe. I have three versions I’m publishing this week. The first recipe is for a blueberry crumb pancake.

This pancake is so great that I entered a pancake-induced food coma during testing. I simply can’t help myself in its presence, and I ate so much over the course of an afternoon that I had to lie down for an hour. Just like a crumb cake, the streusel is rippled throughout the center and sprinkled on top. It’s sweet, cinnamon-y, and has a touch of salt. Fairly unsweetened blueberries are then served as a compote on top, like a sweet-tart syrup soaking into each bite.

This pancake differs from a traditional crumb cake in that it’s less sweet and has some really savory and bread-y notes (it’s barely sweetened and has a yeasted/sourdough base). You also get a crispy, buttery outside and stewed berries for a bit more textural contrast.

The recipe below includes the pancake, the crumb, and the blueberry compote. You can either make 1 really big blueberry crumb pancake or 2 smaller ones. If you want to make 2 smaller pancakes with only 1 blueberry crumb version, you can find the quantity for halved ingredients at the bottom of the recipe.

P.S. If you make 1 regular pancake and 1 blueberry crumb version, you can save that regular pancake for the final recipe in this series, which will be all about repurposing those pancake leftovers into something else :)

P.P.S. Please note that if you are making the sourdough version, you have to prepare the pre-ferment the night before you make it! I recommend doing this for the yeasted version as well, but it can be made the day of, in a crunch.

Makes 1 giant pancake (10.5” pan) or 2 large pancakes (8.5” pan)