Snow days make me long for sweet, filling breakfasts. Pancakes, crepes, waffles, muffins, bread pudding, cinnamon rolls…they all sound so delicious and oh so appropriate for a snow day. Out of all of the possible options, I generally find myself craving pancakes, especially pancakes topped with fruit. Last weekend, Lucky’s Market had grapes on sale, so I bought a few pounds of red and green grapes and started dreaming of all of the things I could do with them. One idea stood out from the rest – roasted grapes atop a bed of fluffy, homemade pancakes drizzled with a homemade syrup spiked with honey and lemon juice. I could hardly wait to make these beauties the next morning!
The roasted grapes themselves are totally irresistible. I could not stop eating them while working on the pancake and syrup portion of breakfast! I roasted both red and green grapes, and while both were delicious, the red grapes turned out to be my favorite because of their tiny size and gorgeous color after roasting. I mean, just look at them! They are adorable!
The syrup portion of this dish was created using the juice of the roasted grapes along with a little bit of honey and finished with a spritz of lemon. I’m a little bit obsessed with roasted grapes at the moment, so expect to see more of them soon! In fact, there will be a post up at the start of next week in which they are used, so make yourself some Fluffy Homemade Pancakes with Roasted Grapes this weekend and save some of the leftover roasted grapes for the next recipe!
- 2 lbs seedless red grapes, rinsed and dried
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar, lightly packed
- 2 tablespoons honey
- Spritz of fresh lemon juice
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk (I used 2%)
- 1 egg at room temperature
- 3 tablespoons unsalted butter, melted and cooled
- ½ teaspoon vanilla extract
- Grease one large or two small ovenproof baking dishes with butter. If using two baking dishes, add 1 lb seedless grapes to each and sprinkle each with 1 tablespoon of granulated sugar and 1 tablespoon of light brown sugar; otherwise, add all grapes and sugar to same dish. Roast for 25 minutes at 500 degrees, stirring occasionally .
- After 25 minutes, remove baking dish(es) from oven, transfer roasted grapes using a slotted spoon to a bowl and pour remaining juice into a small saucepan. Add 2 tablespoons of honey to saucepan and simmer over medium heat until syrupy consistency is reached. Remove saucepan from heat and transfer syrup to separate bowl. Add a spritz of lemon juice to syrup and stir. Top pancakes with roasted grapes and syrup. Serve immediately. (Note: If syrup becomes too thick after removing from heat, syrup can be reheated in the microwave using a microwave safe container. Simply reheat in 10 second increments, stirring syrup in between segments, until desired consistency is reached.)
- Sift flour, baking powder, salt, and sugar twice into a large pourable mixing cup or other mixing bowl. Make a well in the center of the dry ingredients.
- In a separate bowl, add vanilla, egg, and cooled melted butter. Beat lightly until blended. Lightly beat in milk, being careful not to overbeat the egg.
- Add the wet ingredients to the well of the dry ingredients. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium to medium high heat. Pour batter onto griddle in approximately ¼ cup increments. Lightly brown on both sides. Serve warm.