Quick Blueberry Pancake Cake
Okay, picture this: it’s a Sunday morning, sunlight streaming in, and the smell of something sweet and buttery fills the air. That’s my kitchen anytime I whip up this Quick Blueberry Pancake Cake. It’s like stacking fluffy little clouds loaded with juicy bursts of blueberries and a hint of vanilla, but without the wait or fuss of traditional cakes. Honestly, it feels like breakfast and dessert had the perfect lovechild, and I can’t wait to share it with you! Whether you’re in need of an easy crowd-pleaser or just want a cozy treat that’s quick to make, this pancake cake is the answer—packed with berry goodness and that irresistible golden crust. Let’s dive in and get flipping!
Quick Facts
- Yield: Serves 6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the Main Dish:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (plus extra for garnish)
For the Sauce / Garnish (optional):
- Maple syrup, for drizzling
- Powdered sugar, for dusting
- Whipped cream, for serving
How I Make It
Step 1:
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until smooth and glossy.
Step 2:
Pour the wet ingredients into the dry, stirring just until combined. It’s okay if the batter is a little lumpy—overmixing makes pancakes tough! Gently fold in the fresh blueberries, being careful to avoid too many bursts.
Step 3:
Heat a non-stick skillet or griddle over medium heat and brush lightly with butter. Pour ¼ cup batter for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes.
Step 4:
Flip carefully and cook the other side until golden and cooked through, about 1-2 more minutes. Transfer pancakes to a plate and repeat with remaining batter, adding butter as needed.
Step 5:
Once all the pancakes are cooked, begin stacking them one on top of another to build your cake. For extra goodness, you can spread a thin layer of butter or whipped cream between layers.
Step 6:
Finish with a handful of fresh blueberries on top. Dust with powdered sugar and drizzle that golden maple syrup. Serve immediately while everything’s warm and the cake is soft and inviting.
Variations & Tips
- Swap blueberries for raspberries or chopped strawberries for a different berry twist.
- For fluffier pancakes, separate the egg white and beat it to soft peaks, then fold it into the batter last.
- If you like a little crunch, toss the blueberries in a teaspoon of flour before folding them in to prevent sinking.
- Add a pinch of cinnamon or lemon zest for extra flavor notes.
- Use buttermilk instead of milk for richer flavor and tender crumb.
- To make it vegan, swap the egg with a flax egg and use plant-based milk and butter.
How I Like to Serve It
This pancake cake shines at a relaxed weekend brunch paired with strong coffee or your favorite tea. It’s also perfect for a sweet breakfast surprise on holidays like Mother’s Day or a cozy winter morning. Add a dollop of homemade whipped cream and fresh berries to really wow your guests!
Notes
- Store leftovers in the fridge wrapped tightly; reheat gently in a skillet or toaster oven for best texture.
- If using frozen blueberries, toss them with a little flour first and add them to the batter cold to avoid too much color bleeding.
Closing: This Quick Blueberry Pancake Cake is one of those feel-good recipes you’ll return to again and again—simple, satisfying, and bursting with berry joy every time.
