Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

A Greek Yogurt Berry Tart with Almond Crust surrounded by bottles of almond extract and almond syrup, plus fresh lemons.
This post is sponsored by Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for supporting the brands that make CaliGirl Cooking possible!

*This post contains affiliate links, which means I may make a small commission for purchases you make through them. 

If you’re like me and absolutely obsessed with the taste of marzipan, you are going to die over this Greek Yogurt Berry Tart.

If you’re obsessed with fresh berries and can think of no better way to enjoy them than in a tasty dessert, you may also die over this recipe.

And, if you have anyone in your family who is gluten-free, or just plain wish there was a slightly healthier dessert you could serve to satisfy the masses, you are most definitely going to die over this recipe.

This Greek Yogurt Berry Tart with Almond Crust is easy to make, protein-packed, and a fun way to get a few extra nutrients into your family’s diet.

Let’s dig in!

How to Prep Your Tart

While this recipe is extremely easy to make, it does require a small amount of advanced planning. The night before you’re going to make the tart, measure out and strain your yogurt to remove any excess liquid. You want that yogurt thick and creamy to make it extra-spreadable!

It’s pretty important here to use whole milk Greek yogurt, because it’s the thickest of them all. Nevertheless, it will still have some liquid. To set the yogurt up to strain, simply place a fine mesh sieve over a small mixing bowl. Line the sieve with a paper towel, then scoop in the yogurt. Cover it with plastic wrap and place it in the refrigerator overnight. The next day, you’ll see all of the liquid that strained off in the bottom of the mixing bowl.

Making a Gluten-Free Almond Crust

An overhead shot of a beautifully golden, gluten-free almond flour crust.

Once the yogurt is strained and you’re ready to “get your tart on,” you’ll want to start by making the gluten-free almond crust. This requires just a few ingredients:

Super-fine almond flour
Chilled butter
Sonoma Syrup Co. Vanilla Almond Infused Simple Syrup (or more butter!)

Combine all of these ingredients to make a crumbly dough, then press it into a greased 11-inch tart pan. Bake for 10-12 minutes (or until golden) and you’ll have a beautiful (and tasty) gluten-free tart crust on your hands!

Filling and Topping your Almond Tart

Once you’re done baking the crust, turn your oven off because this recipe requires absolutely NO additional baking. I told you it was easy!

An overhead shot of an almond tart crust filled with a zesty Greek yogurt filling.

To make the almond-flavored Greek yogurt filling, you’ll simply mix together the yogurt, some of Sonoma Syrup Co.’s delicious almond extract, a hint of lemon zest and a dash of powdered sugar. This makes for a perfectly sweet-tart base for the real showstoppers of the tart…the fresh berries!

I chose to use fresh strawberries and raspberries because (a) they’re gorgeous and (b) they pair beautifully with almonds, but you could really use any berries you like. Load up the tart with them and finish things off with a sprinkle of slivered almonds and fresh mint. Don’t skip this last step, the crunch of the almonds and freshness of the mint are both the perfect final flavors to round out this delicious dessert.

An overhead shot of a loaded Greek Yogurt Berry Tart with Almond Crust, with a piece being pulled out of it.

What You Need to Make This Greek Yogurt Berry Tart

This recipe is already easy as it is, but there are a few key pieces of kitchen equipment that will make the process even simpler:

  1. Fine mesh sieve
  2. 11-inch tart pan with removable bottom
  3. Sifter
  4. Inverted spatula
  5. Pizza sheet or large baking sheet to place the tart pan on while it bakes

I absolutely love this recipe because it has very little added sugar and is loaded with extra nutrients from the Greek yogurt, almonds and fresh berries. Something that tastes this good and also has tons of nutritional benefits?? Sign me up!

Looking down on a plate with a piece of Greek Yogurt Berry Tart on it, with the rest of the tart offset in the corner.

If you make this recipe, be sure to rate it and leave a comment below!

Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Prep Time
25 mins
Cook Time
12 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 37 mins
 

This showstopper of a tart has a tasty almond crust, a Greek yogurt filling tasting of marzipan and citrus, and is loaded up with the freshest raspberries and strawberries. It’s a family-friendly recipe that’s easy to make and requires almost no baking. It’s also gluten-free!

Course: Dessert
Cuisine: American, French
Keyword: almond, baking, berries, dessert, family-friendly, fruit, gluten-free, yogurt
Servings: 8 people
Calories: 550 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 4 cups super-fine almond flour
  • 1 tablespoon Sonoma Syrup Co. Vanilla Almond Infused Syrup
  • 1/2 cup butter, chilled and cubed (Add 1 add'l tablespoon if you don't have the simple syrup)
For the Greek yogurt filling:
  • 2 cups whole milk Greek yogurt
  • 1 teaspoon Sonoma Syrup Co. Almond Extract
  • 1 teaspoon lemon zest
  • 1/4 cup powdered sugar, sifted
For the toppings:
  • 12 ounces fresh strawberries, sliced
  • 12 ounces fresh raspberries
  • A few sprigs of mint, julienned
  • 2 tablespoons slivered almonds, toasted
Instructions
  1. The night before you plan to make the tart, place a fine mesh sieve over a small mixing bowl and line it with a paper towel. Measure out the Greek yogurt into the sieve, cover with plastic wrap, and let sit in the refrigerator overnight so all of the liquid strains out.

  2. The next day, preheat the oven to 350 degrees Fahrenheit and spray your tart pan with nonstick cooking spray. Set aside.

  3. Combine all of the crust ingredients in a large mixing bowl using your hands. Keep working it until a crumbly dough forms, then press the dough into the prepared tart pan, doing your best to keep everything even and make sure there aren’t certain parts that are thinner than others. You want the dough to extend up all the way to the top edges of the tart pan all the way around.

  4. Place tart pan on a pizza sheet or large baking sheet (to catch any butter/grease that leaks out of the pan), and bake in the oven for 10-12 minutes, or until the crust takes on a nice golden color. Remove and let cool completely.

  5. Next, dump the water that strained off of the yogurt out of the small mixing bowl and use it to make the filling. Add the strained yogurt, almond extract, lemon zest and powdered sugar and stir until well-combined.

  6. Scoop the filling out into the cooled tart shell and, using the inverted spatula, spread it around evenly.

  7. Top the tart with the strawberries and raspberries, then sprinkle on the julienned mint and slivered almonds. Serve as soon as possible and store in the refrigerator if you don’t finish it all in one sitting!

Nutrition Facts
Greek Yogurt Berry Tart with Almond Crust (Gluten-Free!)
Amount Per Serving
Calories 550
* Percent Daily Values are based on a 2000 calorie diet.

2019 Holiday Gift Guide for the Foodie In Your Life

Whether you’re a foodie yourself or have other “foodies” to do some holiday shopping for, here is a list of some of the most sought-after gifts we’re all hoping for this year. I’ll be updating this holiday gift guide with any Black Friday deals, so bookmark it and keep checking back!

2019 Holiday Gift Guide for the Foodie In Your Life
This post contains affiliate links. As always, I only share products that I truly love!

(Clockwise from top left.)

I love, love, love my reusable beeswax food wrap and use it in place of plastic wrap whenever I can. Plus, they have so many cute designs out there now!

How chic is this glass pour-over set? As the only coffee-drinker in the family, I love a good single-serving coffee maker, especially if it looks this good sitting out on my counter.

These Dansk Kobenstyle Casseroles are all the rage in the foodie world right now. Get one for your favorite foodie before they’re gone!

Have you caved in to the air fryer craze yet? I haven’t, but it’s definitely on my radar. I recently received the Ninja Foodi hot/cold blender (see below) and they’ve won me over with their appliances. In case you’re not sure what an air fryer is, it basically allows you to “fry” foods without the oil. So fun!

The Coravin is another pipe dream of mine. If you have a friend or family member who’s a wine lover and they don’t own this wine preservation system yet, consider your Christmas shopping done.

Melamine bowls with lids. These are some of those things you don’t know how much you need until you get them. I LOVE my larger bowls that come with lids for easy transfer to the fridge. And these ones are so cute!

Okay, how cute is this lunch tote? Any foodie in your life who frequently packs her own lunch for work will LOVE this stylish option.

If you haven’t already gotten into the InstantPot game, now’s the time to do so! Busy mamas, this will be the hugest lifesaver for you. It saves so much time in the kitchen!!

This adorable honey pot deserves a spot on any kitchen counter. We love our warm lemon water with honey in the morning, and I’ve been dying for a stylish honey pot like this one.

Finally, here’s the Ninja Foodi hot/cold blender I mentioned above. If you’re in the market for a new blender and are a busy mom like me, this is going to be another lifesaver for you. You can make everything from smoothies to mixed drinks to hot soups all in this one appliance. Yay for fewer dishes!

In case you missed them, be sure to check out all my other holiday gift guides as well!

2019 Holiday Gift Guide for the Moms In Your Life

2019 Holiday Gift Guide for the Older Toddler

2019 Holiday Gift Guide for the Young Toddler

30-Minute Cranberry Sauce with Orange and Cinnamon

This 30-Minute Cranberry Sauce with Orange and Cinnamon is an easy from-scratch recipe that will fool people into thinking you spent hours slaving away over a hot stove. It’s the perfect addition to your Thanksgiving menu!A bowl of cranberry sauce topped with orange zest and rosemary.

Well, I was supposed to be taking a little break from new recipes while I work on some other fun things for you, but after whipping up this 30-Minute Cranberry Sauce with Orange and Cinnamon for our Friendsgiving this past weekend, I couldn’t resist sharing it with all of you. It is THAT good.

What Cranberry Camp Are You In?

So, tell me. Are you staunchly in the canned cranberry camp or do you HAVE to have something homemade? Or could you not care less? To be honest, I grew up eating the canned stuff with our family’s Thanksgiving meal, but once I found my love for cooking and realized just how easy it can be to make a fresh batch from scratch, I’ve forced my entire family down this road with me and we’ve never turned back.

As with everything else “made from scratch,” I love the idea that you can control all of the ingredients you use to create the finished product. There’s also no high fructose corn syrup in a homemade version, which we can probably all do without with all of the pumpkin pie, whipped cream and other sweets we’ll be consuming for the next two months.

What Goes Into this 30-Minute Cranberry Sauce?

The answer: Just enough ingredients to make it truly NEXT LEVEL without getting totally crazy. That’s right, you’re likely to have most of these ingredients on hand in your pantry or in your crisper already.

Here’s what you need:

Fresh cranberries (this time of year they’re easy to find in the produce section of most grocery stores)
An orange
Orange liqueur (like Grand Marnier or Triple Sec)
Cinnamon sticks
Water

That’s it! I don’t know about you, but EASY from-scratch recipes without a ton of weird ingredients in them are totally my jam when it comes to the holidays, much like these Pumpkin Popovers or this Cranberry, White Bean and Grain Salad.

An overhead shot of a bowl of 30-minute cranberry sauce topped with orange zest and rosemary.

How Do You Make It?

Let me tell you, if you’re looking for a simple dish to make for Thanksgiving that will wow your crowd, this is it. If you know how to add ingredients to a pot and turn on the stove, and can remember to stir your ingredients every once in a while, then you can totally master this dish. Because that’s all it takes!

Simply add all the ingredients to a saucepan and let it simmer away until the cranberries have burst and an enticing aroma is filling up your house.

How to Store Cranberry Sauce

 Another great thing about this 30-Minute Cranberry Sauce – aside from how few ingredients it takes and how easy it is to make – is that it can be made in advance and stored in the refrigerator for up to a few days. So, Meal Prepping Mamas, this one’s for you!

Just transfer it to an airtight container after it’s come down to room temp and then pull it out right before you’re ready to serve. It doesn’t even need to be reheated!A bowl of cranberry sauce flanked by fresh rosemary, cranberries and orange.

How to Serve Cranberry Sauce

I’m normally not one to make a big deal about serving dishes, but when it comes to Thanksgiving, it’s worth paying a little extra attention to what we’re putting all of these delicious homemade recipes in. Here are some serving dishes that would be perfect for your fancy Cranberry Sauce! (These are affiliate links.)

3 crystal serving bowls for serving cranberry sauce
This 3-bowl crystal serving set let’s the bright red color of your sauce really pop!
This serving boat is a modern way to dress up your Thanksgiving table.
I love pumpkin coquettes from Staub so much that I own two of them! Such a fun way to jazz up any holiday table.


Now, tell me, are you adding this to your Thanksgiving menu or what??

30-Minute Cranberry Sauce with Orange and Cinnamon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This 30-Minute Cranberry Sauce with Orange and Cinnamon is an easy from-scratch recipe that will fool people into thinking you spent hours slaving away over a hot stove. It’s the perfect addition to your
Thanksgiving menu!







Course: Side Dish
Cuisine: American
Keyword: cranberry, meal prep, quick-and-easy, side dish, Thanksgiving, vegan, vegetarian
Servings: 6 people
Calories: 59 kcal
Author: CaliGirl Cooking
Ingredients
  • 16 ounces fresh cranberries
  • 2 cinnamon sticks
  • Zest of 1 medium orange
  • 1 cup water
  • 2 tablespoons orange liqueur Such as Grand Marnier or Triple Sec
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
Instructions
  1. Place all ingredients in a medium saucepan.

  2. Simmer on the stove over medium-low heat, stirring occasionally, until most of the cranberries have popped and mixture resembles classic cranberry sauce, about 20 minutes. Remove cinnamon sticks.

  3. Let cool and serve at room temperature or store in an airtight refrigerator in the refrigerator for up to 3 days.

Recipe Notes

DISH DENSITY: Low

Nutrition Facts
30-Minute Cranberry Sauce with Orange and Cinnamon
Amount Per Serving
Calories 59
* Percent Daily Values are based on a 2000 calorie diet.

 

Pomegranate Power: The 10 Best Pomegranate Syrup Recipes

Here are the 10 best recipes featuring pomegranate syrup or grenadine – just in time for peak pomegranate season. There’s a little something for everyone, whether you’re a bartender, barista, baker or chef.

Photo of two pomegranate mules used as the title graphic for the 10 best pomegranate syrup recipes.
This post is sponsored by Sonoma Syrup Co.

It’s hard to believe that we’re already at the tail-end of summer and heading into fall. While we’ve likely all seen Halloween costumes on store shelves and debates on how soon is TOO soon to bring back the pumpkin spice latte over the past couple of weeks, there’s a lot more to get excited about this time of year – like all of the amazing fall produce!

One of my favorite fall fruits is tart and tangy pomegranate, not only for its great flavor, but because it can be used in so many different ways. It can be used for savory cooking or sweet treats, cocktails or mocktails. It can even be used for your favorite coffee, tea or espresso drink! Pomegranate comes in many different forms – like seeds, juice, molasses and syrup – so its flexibility in the kitchen should come as no surprise.

You know I’ve been a huge fan of Sonoma Syrup Co.’s products for quite some time, and this time of year I can’t help but move their Pomegranate Simple Syrup and Grenadine to the front of my pantry. They’re the perfect products to have on hand as we ease into fall, whether I’m whipping up a salad featuring my favorite seasonal fruits and veggies or mixing up a cocktail.

To celebrate one of fall’s star players, I’ve rounded up 10 of my favorite recipes using pomegranate syrup or grenadine, including ways to adapt existing recipes to use these time-saving ingredients.

Let’s get to it!

Pomegranate Margarita from Sonoma Syrup Co.

A pomegranate margarita next to a fresh cracked pomegranate.

While usually rife with citrus, margaritas get a colorful (and tasty!) seasonal touch with the addition of pomegranate simple syrup. It’s the perfect way to sweeten up a typically tangy drink while also adding depth of flavor. When making a special margarita like this one, be sure you use high-quality tequila. This will not only elevate the taste even more, but also prevent you from getting a nasty hangover the next day. Look for tequilas that state “100% de agave” on the bottle, as that assures that there have not been any other weird added sweeteners that will leave you regretting the drink in the morning.

Dress up your Pomegranate Margarita by adding a few pomegranate arils to the glass (you can find the arils in the produce section of most grocery stores) or by rimming the glass with sugar studded with lime zest. For an extra hit of pomegranate flavor, you could even use the pomegranate syrup to get your lime-studded sugar to stick. The possibilities are endless, and the flavor is to-die-for. This is a great drink to start enjoying now and continue serving well into the holidays, because who doesn’t love a festive, bright red cocktail come December?

Shirley Temple from Bon Appetít

Of course, we couldn’t do a roundup on pomegranate syrup/grenadine without including the classic nonalcoholic drink (and favorite of children everywhere) – the Shirley Temple! This is such a simple drink to make, and a fun treat for kiddos on a special occasion. As in this recipe from Bon Appetít, it’s classically made with grenadine, ginger ale, and garnished with a maraschino cherry. However, modern-day recipes have also been known to include such innovative ingredients as lemon-lime soda, lemonade or even orange juice.

I love that this kid-friendly mocktail can be easily elevated with the use of a good ginger ale or ginger beer and Sonoma Syrup’s Classic Grenadine Syrup. Using high-quality products like these cuts back on processed ingredients – which you know I’m a huge fan of – and should also minimize the crazy sugar rush kids our kids so easily succumb to.

Your little ones (and mocktail-enjoying friends) will love this fancy take on the classic at your next get-together or dinner party.

Pomegranate Vinaigrette Domaine Chandon by Sonoma Syrup Co.

You read that right – pomegranate syrup can also be used in cooking! And what better way to do so than with a zesty red wine vinaigrette from the kitchens of one of the most well-known wineries in Wine Country? This tasty salad recipe hails from the kitchens of Domaine Chandon in world-famous Napa Valley and pairs the winery’s light and juicy Pinot Noir with Sonoma Syrup Co.’s Pomegranate Simple Syrup to create a perfectly balanced vinaigrette. When drizzled over a bed of greens topped with grapes, pecans and pomegranate seeds, you’ll get the ultimate taste of Wine Country in your very own home.

This vinaigrette would also make a great marinade for filets or roast duck or – who are we kidding? – served alongside a loaf of freshly baked bread for dipping.

Southern Sweet Iced Tea by Sonoma Syrup Co.

This Southern Sweet Iced Tea is another great use for pomegranate syrup that doesn’t involve alcohol. Use the base recipe as your guide as far as amounts, then choose your favorite herbal tea to perfectly complement the pomegranate flavor. It’s a no-fail recipe that’s perfect to sip on while the sunlight still lingers past 6 o’clock.

To really step things up a notch, garnish your iced tea with a fresh sprig of whichever type of herbal tea you’ve used in your recipe – fresh mint, chamomile and rooibos are all tasty options.

Kir Royale by Liquor.com

The Kir Royale is a French cocktail typically made with sparkling wine and créme de cassis (blackcurrant liqueur), but why not give it a modern makeover by subbing in grenadine? I love any kind of cocktail that involves sparkling because it turns any occasion into a special one, especially this time of year when there are tons of things to celebrate!

Try a drier style of sparkling wine for this one, as the grenadine will sweeten it up a bit. Garnish with a fresh rosemary sprig or some extra pomegranate arils to make your Kir Royale especially appropriate for the season.

Pomegranate Soda Ice Cream Float by CaliGirl Cooking

Two frosty pomegranate soda ice cream floats garnished with pomegranate seeds.

Of course, no pomegranate syrup recipe roundup would be complete without a way to use it in a sweet treat! Make your own pomegranate soda by adding Sonoma Syrup Co.’s pomegranate syrup to sparkling water or club soda, then just add vanilla ice cream to turn it into a tasty float. With the syrup’s pure ingredients, making your own soda helps you cut back on not-so-healthy stuff that often goes into store-bought pops and control just how sweet you want it to be.

This is another one that the kids will love. It’s the perfect treat for back-to-school or a weekend get-together with friends while the weather is still warm.

Frosé by Real Simple

No doubt by now you’ve heard of this latest frozen drink craze, but did you know you can make frosé extra-tasty with the addition of some brightly hued grenadine? It not only adds a great pop of color to an already gorgeous drink, but it also lends an extra depth of flavor that plain old rosé just can’t give you.

This recipe adds in strawberries for extra body, but you could also try raspberries or watermelon for a slightly different take on things. This is another one to make now while the weather is still warm – the perfect drink to enjoy poolside!

Pomegranate Peppercorn Glaze by Sonoma Syrup Co.

A close-up of cracked open pomegranates.

Alright, chefs – here’s another one for you! This Pomegranate Peppercorn Glaze is the perfect way to dress up pork tenderloins, steaks, or even grilled salmon. It’s versatile enough to use as a marinade AND a sauce on its own, or add it to your favorite cream-based sauce for the ultimate hybrid. Toss the creamy version with your favorite pasta for a hearty vegetarian dish, or use the glaze as-is to dress up roasted sweet potatoes. The possibilities are endless!

French Quarter Cocktails by Martha Stewart

One of the best things about grenadine is that it pairs well with so many different types of liquor. These French Quarter Cocktails pair the syrup with rum in a New Orleans-inspired drink that’s sure to make you feel festive. I mean, how can you not with two different types of rum, pineapple and orange juice? It’s practically Mardi Gras in a glass.

Garnish these fun cocktails with maraschino cherries, pineapple wedges and orange slices. Get extravagant with it, because that’s exactly what these drinks are meant to be.

Pomegranate Moscow Mule adapted from DELISH

A frosty Pomegranate Mule garnished with fresh pomegranate seeds and rosemary sprigs.

Of course, this wouldn’t be a proper pomegranate syrup roundup without me putting my own spin on a pomegranate cocktail. The Moscow Mule is one of my absolute favorite adult beverages, so when I saw this recipe from DELISH, I knew I wanted to use some of Sonoma Syrup Co.’s flavored simple syrups to give this pomegranate cocktail my own personal touch.

One of the greatest things about naturally sweetened simple syrups infused with fantastic flavor is that you can easily cut down on the prep time and number of ingredients needed and still have something fantastic to sip on in minutes flat. By using Sonoma Syrup Co.’s Pomegranate Simple Syrup and Sweetened Lime Juice in this recipe, I was able to leave out the honey and still get the exact same flavor profile. Just as with every Moscow Mule, high-quality vodka and ginger beer are key in taking the drink over the top.

Pomegranate Moscow Mule (adapted from DELISH)
Prep Time
5 mins
Total Time
5 mins
 

This recipe takes the classic mule cocktail and livens it up with the addition of pomegranate syrup, pomegranate seeds, and a sprig of fresh rosemary.

Course: Drinks
Cuisine: American
Keyword: cocktails, drinks, mule, pomegranate, vodka
Servings: 1 cocktail
Calories: 220 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 ounces vodka
  • 1 ounce Sonoma Syrup Co. Pomegranate Syrup
  • 1 tablespoon Sonoma Syrup Co. Sweetened Lime Juice
  • 1/2 cup ice
  • 2 ounces ginger beer
  • 1 tablespoon pomegranate arils
  • Sprig of fresh rosemary
Instructions
  1. In your copper mug or cocktail glass, stir together the vodka, pomegranate syrup, lime juice and ice.

  2. Top with ginger beer and garnish with pomegranate arils and rosemary sprig.

Recipe Notes

You can find the original recipe from DELISH here.

Nutrition Facts
Pomegranate Moscow Mule (adapted from DELISH)
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.

So there you have it! I hope my top 10 recipes using pomegranate syrup and grenadine inspire you to get in the kitchen and get you excited for the months ahead. I’d love to hear if you have any favorite pomegranate syrup or grenadine recipes I missed. If you do, let me know about them in the comments below!

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

A stack of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.
This post is sponsored by Sonoma Syrup Co. As always, I only promote brands and products that I’m actually in love with! Thank you for continuing to support the folks that make CaliGirl Cooking possible <3

Are you ready for an utterly delicious, flavor-packed breakfast that’s as easy as pie to whip up?? I hope so, because today I’m sharing a recipe for Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup and it is going to knock. your. socks. off.

I’m so thrilled to once again be partnering with my friends at Sonoma Syrup Co. to bring you some tasty recipes throughout the year. If you haven’t yet tried their syrups, extracts and sauces, it’s simply a must! Their products are made with all-natural ingredients and can be used in a multitude of ways. For example, I’ve used them in cocktails like this Chico Cocktail and this Spiked Lavender Lemonade, non-alcoholic beverages like this Pomegranate Soda Ice Cream Float and this Honey Citrus Detox Elixir, and let’s not forget all the baked goods. I’ve used them to make donuts, Bundt cakes, coffee cakes and more!

When they asked me to create another special treat just in time for Mother’s Day, I knew a recipe that would take brunch to the next level would be just the thing. I mean, isn’t Mother’s Day just one of those holidays where brunching is non-negotiable? I mean, I’ve only been at this mom thing for a couple of years, but it sounds pretty perfect to me.

Side view of a fluffy stack of Lemon Vanilla Buckwheat Pancakes topped with a chunky blackberry syrup.

So, what makes these pancakes so special?

Well, let me tell you.

First off, you know I’m the last one to foray into the gluten-free baking world, but when there’s a tasty alternative like buckwheat flour involved, you don’t even miss the other stuff! Add some protein-packed almond meal and these pancakes have just gone from simply gluten-free to straight up POWER pancakes.

But we’re not stopping there. That’s right, we’re also adding in my favorite Meyer Lemon Infused Simple Syrup, some lemon zest AND a healthy serving of Sonoma Syrup’s Vanilla Bean Extract Crush (which – in case you were wondering – is basically vanilla extract on steroids with real vanilla bean seeds mixed in).

Do you see what I’m getting at here? These pancakes are seriously next-level.

Shall we keep it going? Let’s talk about this Blackberry Syrup. Super simple, super tasty, and the perfect contrast to those lemony pancakes. There are only three ingredients – two of which you most likely already have in your pantry – and it’s basically a “set-it-and-forget-it” deal. I love the chunkiness of this fresh syrup – the macerated blackberries add a whole other dimension to an already tasty dish.

Overhead view of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.

I love how these pancakes taste full-bodied and earthy, yet they’re actually quite tender and refreshing with all of the lemony vibes. The Blackberry Syrup might as well be the cherry on top – the robust tartness is the perfect contrast – and you may just end up making a second batch to drizzle on top of a bowl of vanilla ice cream.

I’ll venture to guess that any mom would be more than happy to wake up to a big stack of Lemon Vanilla Buckwheat Pancakes drizzled with Blackberry Syrup on Mother’s Day. It’s the perfect way to say thanks for being the amazing woman she is. In fact, if anyone wants to drop a hint to my hubby, I’d be ever so grateful 😉

A stack of Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup with a big wedge cut out of them.

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, gluten-free, lemon, Mother's Day, pancakes
Servings: 4 people
Calories: 260 kcal
Author: CaliGirl Cooking
Ingredients
For the pancakes:
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 cup milk of your choice
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract Crush
  • 2 teaspoons lemon zest
  • Butter for griddle
For the syrup:
  • 12 ounces fresh blackberries
  • 1/3 cup water
  • 2 teaspoons corn starch
  • 2 tablespoons maple syrup
Instructions
  1. In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt. 

  2. In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest. 

  3. Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!

  4. Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.

  5. In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve. 

Nutrition Facts
Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
Amount Per Serving
Calories 260
* Percent Daily Values are based on a 2000 calorie diet.