Blueberry Pancakes with Balsamic Syrup

Blueberry Pancakes with Balsamic Syrup

Jodie Fitz created this delicious recipe for the kids cooking demo held at our Saratoga Spring store. Fresh blueberries and Saratoga Olive Oil’s Wild Blueberry Balsamic make it extra delicious and easy too! Kids loved making it and sharing it with the grown ups.

Products used: Blueberry Balsamic Vinegar, Butter Olive Oil


1 cup SOOC Blueberry Balsamic Vinegar
3 Tbsp Honey
1 tsp Vanilla Extract
½ tsp Cinnamon
½ tsp Cocoa Powder
1 Egg
1 ½ cup Flour
1 cup Milk
4 oz Applesauce
3 Tbsp Honey
1 tsp Vanilla Extract
¼ tsp Cinnamon
2 cups Blueberries, fresh or frozen
SOOC Butter Infused Olive OIl


In a sauce pan, whisk together the first 5 ingredients and heat over a low heat stirring frequently. Reduce by 50%, (about 10 minutes). Remove from heat and let sit while you make pancakes. Syrup will thicken considerably as it cools.

Using a whisk, mix together egg, flour milk, applesauce, vanilla extract, baking powder, salt, honey, and cinnamon until blended. Fold in blueberries.

Heat a griddle pan to medium heat and coat with Butter Infused Olive OIl.

Using a ladle, pour batter onto griddle leaving space between cakes. (Pancakes can be made as minis for kids or larger for adults.)

Continue until all batter is used. Serve pancakes warm and drizzle with blueberry balsamic syrup.