Blueberry Pancakes with Maple-Cream Cheese Glaze

Wednesday, February 26, 2025

Get ready for the weekend, or really any day, and whip up the fluffiest batch of pancakes with this easy peasy recipe! You won’t be able to resist these blueberry studded pancakes with homemade candied pecans.

You'll need:

• 4 Tbsp butter 
• 1/3 cup pecan pieces
• 3 Tbsp brown sugar
• Salt (1/4 tsp and 1/2 tsp)
• 1/4 tsp cinnamon
• 1 1/2 cup flour
• 3 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cup buttermilk
• 2 eggs
• 6 oz blueberries
• 3 oz cream cheese
• 1/4 cup maple syrup

Instructions:

1. Make Candied Pecans

• Heat 1 Tbsp butter, pecan pieces, brown sugar, cinnamon, and 1/4 tsp salt in a large nonstick pan (or cast iron skillet) over medium heat for 1–3 min or until sugar dissolves, until mixture is bubbling and pecans are well coated
• Remove from heat and spread on a plate in a single later, then wipe pan clean

2. Make Maple-Cream Cheese Glaze

• In a small pot, heat maple syrup until bubbling (watch carefully and remove as soon as it’s bubbling)
• Remove pot from heat and whisk in cream cheese until melted and smooth

3. Make Pancakes

• Melt remaining 3 Tbsp butter in the microwave, then let cool slightly
• In a mixing bowl, whisk together buttermilk, eggs, and melted butter, then stir in flour, sugar, baking powder, baking soda, and 1/2 tsp salt until just combined
• Heat 1 Tbsp oil in the same pan used for pecans over medium heat
• Ladle about 1/4 cup batter into the pan, then repeat for a few more pancakes, being careful not to crowd them
• Sprinkle a few blueberries (reserving some blueberries for topping) onto each pancake and cook until bubbles form on top and bottoms are light golden brown, about 2 min, then flip and cook 1–2 min more
• Remove pancakes to a plate and continue cooking in batches (extra pancakes can be frozen for later!)

4. Garnish & Gather

• Serve pancakes with a drizzle of maple-cream cheese glaze, fresh blueberries, and a sprinkle of candied pecans