Blueberry Pancake Cake Recipe
Looking for something new and exciting for breakfast? Try the Blueberry Pancake Cake recipe! It's a delicious twist on traditional pancakes, blending the flavors of buttermilk pancakes and fresh blueberries into a soft, fluffy, and moist cake.
Ingredients
Cake
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups blueberries
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
White Pancake Syrup:
- 1 cup light corn syrup
- 1 tablespoon vanilla extract
- Pinch of ground cinnamon
Instructions
- To prepare the cake, put a 10-inch cast-iron skillet in the oven and preheat to 375 degrees F.
- In a large bowl, mix flour, brown sugar, baking powder, and salt. Add blueberries and gently coat them to prevent sinking in the cake.
- Start by whisking buttermilk, vanilla, and eggs in a separate bowl. In a hot skillet, melt the butter and oil. Once fully melted, pour the hot fats into the buttermilk mixture, ensuring thorough blending. Combine the liquid mix with the dry ingredients, stirring gently until a smooth consistency is achieved. Now, transfer the batter into the heated skillet and bake for 30 to 35 minutes until the cake becomes fluffy, golden brown, and a toothpick comes out clean when inserted in the middle.
- Clear and concise: While your pancake cooks, warm the white syrup in a saucepan with corn syrup, vanilla, and cinnamon.
- Slice the warm pancake into wedges, then serve it with the accompanying white syrup.
