Blueberry Pancake Cake
A little cinnamon adds some flavor and a little maple syrup gets added to the batter because it wouldn’t taste like pancakes without maple syrup. Sprinkle the baked cake with powdered sugar and you have a scrumptious breakfast or snack cake. This Blueberry Snack Cake makes a nice sub for muffins. It has a similar taste but it’s so much easier to just pour the batter into 1 pan rather than individual muffin cups. Never miss a recipe.
Sign up HERE for the Spicy Southern Kitchen Newsletter. Blueberry Pancake Cake has all the flavor of blueberry pancakes in cake form. It's soft, moist, and bursting with blueberry flavor! Preheat oven to 350 degrees and grease a 7x11-inch pan. Combine pancake mix, flour, baking powder, and cinnamon in a large bowl. 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.
How do you re-heat them, I would’ve thought they would be too “rubbery”. I love doing freezer pancakes. I always make a double batch. This is a great idea! Wish I had known about this when my kids were little. I use a mixture of unbleached flour, ground oatmeal, wheat germ, ground flax seeds, & vegetable fiber.
Other substitutes I use: sea salt, cane sugar, & applesauce (in place of oil). For added flavor, I use real vanilla & almond extracts (I personally like cinnamon & nutmeg, but picky son balked at flavor). Only 1 child of mine eats pancakes daily, 2 others who eat them occasionally, & 1 who informed me if I put chocolate chips in it he would eat them too.
When I am feeling loving and creative, I make pancakes with their initials. It takes practice. Ended up with a heart shape one day. 5yo demanded a heart too. I said, “It was a fluke.” She then demanded that I make her a ‘fluke’. I will be copying that one!
A great idea. Love the bagel bag tip! I’ve read some scary things about powdered dairy products - the procedure to get it “powdered” ends up creating oxidized cholesterol, which is really unhealthy for us (ever heard of “free radicals”,). It’s actually really easy to make buttermilk. You just need to add a bit of storebought buttermilk to regular milk and leave it on the counter for a day. Then you can use part of your buttermilk as the next starter.
I use the whole grain pancake mix recipe from the King Arthur flour website. It tastes good. I also use a coffee grinder to grind flours. It works quite well. I don’t drink coffee at all, so it has never been used for that. When we make pancakes (we have 5 kids), I have saved syrup bottles and I make up enough batter the night before and put it in the bottles. Then in the morning, all I have to do is heat the griddle and squirt out the batter.
And it’s less messy when the kids want to help me cook! I made your pancakes this morning… have you ever made them with real buttermilk, I had to add another 1/4c. of buttermilk because they were as thick as cornbread batter and didn’t spread out on the griddle. Do you think that affected the texture,
Probably, I just posted a buttermilk recipe this morning that might work better for you if you are using buttermilk. Thank you for this! I have 2 extras sitting on my counter right now! I will be freezing them. I am totally going to do this! I’ll need to figure out a different storage method because I buy bagel thins on the rare occasion I buy bagels and the bag is not shaped like a tube. How long are they good in the freezer,
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