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.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.