Best 10 Blueberry Pancake Cake Recipes

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Searching for a delectable and visually stunning breakfast or brunch dish? Look no further than the tantalizing blueberry pancake cake! This unique creation combines the fluffy goodness of pancakes with the decadent richness of a cake, all while showcasing the vibrant flavors of juicy blueberries. Preparing this culinary delight may seem daunting at first, but our ultimate guide will break down the process into simple, manageable steps. So, gather your ingredients, fire up the griddle, and embark on a delightful journey to create a showstopping blueberry pancake cake that will impress your taste buds and leave you craving more!

Let's cook with our recipes!

TODD'S FAMOUS BLUEBERRY PANCAKES



Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

BLUEBERRY PANCAKE CAKE



Blueberry Pancake Cake image

Blueberry Pancake Cake has all the flavor of blueberry pancakes in cake form. It's soft, moist, and bursting with blueberry flavor!

Provided by Christin Mahrlig

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 cup Pancake Mix, (I used Aunt Jemima Original Pancake Mix)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup packed light brown sugar
1/4 cup maple syrup
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 cup blueberries
powdered sugar

Steps:

  • Preheat oven to 350 degrees and grease a 7x11-inch pan.
  • Combine pancake mix, flour, baking powder, and cinnamon in a large bowl. Whisk together.
  • Add remaining ingredients EXCEPT blueberries. Stir until just mixed together.
  • Fold in blueberries. Pour batter into prepared pan.
  • Bake 25 to 30 minutes or until set in the middle. Serve warm or at room temperature sprinkled with powdered sugar.

BLUEBERRY PANCAKES



Blueberry Pancakes image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

Steps:

  • Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  • Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

BLUEBERRY PANCAKES



Blueberry Pancakes image

This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries

Steps:

  • Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
  • In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
  • Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g

BAKED BLUEBERRY PANCAKE



Baked Blueberry Pancake image

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

Steps:

  • In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

OVEN-BAKED BLUEBERRY PANCAKE



Oven-Baked Blueberry Pancake image

This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 cup blueberries (about 5 ounces)
Confectioners' sugar, for serving
Maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  • Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  • Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

BLUEBERRY BUTTERMILK PANCAKES



Blueberry Buttermilk Pancakes image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 12

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1 tablespoon sugar
1 cup fresh or thawed frozen blueberries
2 cups buttermilk (well shaken before measuring)
2 large eggs
Grated zest of 1 lemon
Vegetable oil, for cooking
Unsalted butter and pure maple syrup, for serving

Steps:

  • Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
  • Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.

BLUEBERRY PANCAKES USING CAKE FLOUR



Blueberry Pancakes Using Cake Flour image

A recipe from Bon Appetit, Summer 2002. Different twist for batter using the cake flour. It makes a more crepe'like' pancake. Looks really pretty, very white. Cooking these in a very small round pan will give you perfectly round pancakes. My family loves these with jam! NurseDi's (On Zaar) Strawberry pancakes are still are top favourite, those are fluffy traditional pancakes. These ones are nice for a little variety.

Provided by Luvfood

Categories     Breakfast

Time 50m

Yield 15-20 pancakes, 4 serving(s)

Number Of Ingredients 12

1 cup cake flour, plus
2 tablespoons cake flour
1 cup all-purpose flour
1/4 cup sugar (with the texture of these cakes it tastes better with all this sugar)
1 tablespoon baking powder
1/2 teaspoon salt
2 cups 1% low-fat milk (You can use a low fat milk and one cup whipping cream or half and half for a thicker batter. This el)
2 large eggs
3 tablespoons melted unsalted butter
2 1/2 pints blueberries
oil, to cook pancakes
jam or maple syrup

Steps:

  • Note: These cook really beautifully with little oil in a non-stick pan. Easy to flip and don't make a gooey mess.
  • Sift and whisk all dry ingredients in a bowl.
  • Whisk milk & eggs in separate bowl.
  • Make a well in the dry ingredients and gradually whisk milk mixture into dry ingredients. (Try not to over-mix, just until blended).
  • Mix in 3 tbsp of melted butter.
  • Heat skillet and add oil to skillet, pour in 1/4 cup batter& sprinkle each pancake with 1 tbsp of blueberries.
  • Cook until surface is bubbly and turn over until second side is browned.

Nutrition Facts : Calories 571.9, Fat 13.4, SaturatedFat 7.2, Cholesterol 122, Sodium 656.7, Carbohydrate 100.3, Fiber 5.9, Sugar 37.5, Protein 15.1

BLUEBERRY PAN-CAKE WITH MAPLE FROSTING



Blueberry Pan-Cake with Maple Frosting image

Here's your excuse to have cake for breakfast. The batter is made with pancake mix! -Matthew Hass, Test Cook Taste of Home magazine, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 8

3 cups complete buttermilk pancake mix
1-3/4 cups water
1 cup fresh blueberries
2 teaspoons all-purpose flour
FROSTING:
2 cups confectioners' sugar
1/3 cup maple syrup
1/4 cup butter, softened

Steps:

  • Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter., Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack. , Beat frosting ingredients until smooth; spread over cooled cake.

Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 449mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY OVEN PANCAKE RECIPE BY TASTY



Blueberry Oven Pancake Recipe by Tasty image

Here's what you need: plain flour, sugar, baking powder, salt, milk, butter, egg, blueberry, sugar, whipped cream, icing sugar, blueberry jam

Provided by Matthew Cullum

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

1 ¾ cups plain flour
3 tablespoons sugar
1 teaspoon baking powder
1 pinch salt
1 cup milk
2 tablespoons butter, melted, plus more for the pan
1 egg
1 cup blueberry
1 teaspoon sugar
whipped cream
icing sugar
½ cup blueberry jam

Steps:

  • Mix the flour, sugar, baking powder, and salt together in a large bowl.
  • Preheat oven to 190°C (375°F).
  • In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
  • In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
  • Bake for 25 minutes.
  • Serve with icing sugar, blueberry jam, and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

Tips:

  • Utilize Fresh Blueberries: Prioritize using fresh blueberries for optimal flavor and texture. If fresh blueberries aren't available, frozen blueberries can be used as a substitute, but they should be thawed and drained before use.
  • Prepare the Blueberries: Before incorporating the blueberries into the batter, coat them lightly in flour. This helps prevent them from sinking to the bottom of the cake during baking.
  • Use Buttermilk: Buttermilk adds a moist and tender texture to the cake. If buttermilk is unavailable, you can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter only until the ingredients are combined.
  • Bake the Cake Properly: Bake the cake according to the recipe instructions. Overbaking can dry out the cake, while underbaking can result in a raw or gooey center.
  • Let the Cake Cool Completely: Allow the cake to cool completely before serving. This helps the cake set properly and makes it easier to slice and serve.

Conclusion:

The ultimate Blueberry Pancake Cake is a delectable treat that combines the flavors and textures of classic pancakes and a fluffy blueberry cake. With its tender crumb, juicy blueberry filling, and sweet glaze, this cake is sure to impress family and friends alike. By following the tips and instructions provided in this recipe, you can easily create a homemade masterpiece that is both delicious and visually appealing. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will yield a truly extraordinary dessert.

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