Buttermilk Blueberry Pancake Squares are easy batch cooked pancakes and such a fun way to start the day ~ everybody can sit down to warm pancakes at once!
Buttermilk Blueberry pancake squares are a genius idea!
Who wouldn’t love a little stack of chunky pancake squares? They have the same light texture and moist tender crumb of pancakes, they’re not too sweet like pancakes, and you get to eat them with butter and syrup, just like pancakes… because they are pancakes. Only you get the pleasure of eating them like cake. This idea has legs, people.
Pancakes work perfectly baked up in squares. I should have guessed that, since pancake batter is basically cake batter. The concept makes so much sense, I don’t know why it never occurred to me before.
You can make these for the family and actually all sit down to eat together. Or you can make them and set them out on the counter for people to grab as they wake up. They can pop them in the microwave, or just drizzle warmed syrup over the top to heat them up.
These pancake squares have a kind of bed and breakfast-y vibe going on. They will definitely delight your kids, too. Thumbs up!
More fun breakfast recipes ~
- Apple Cider Doughnut Muffins
- Blueberry Lemon Breakfast Cake
- Breakfast Mac and Cheese
- Breakfast Fruit and Yogurt Tart
Buttermilk Blueberry Pancake Squares
Ingredients
- 3/4 cup buttermilk
- 2 Tbsp melted butter
- 1 large egg
- 3 Tbsp sugar
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Set oven to 350F
- Mix the buttermilk, egg, and melted butter together in a small bowl
- Mix the dry ingredients together in a mixing bowl.
- Add the wet to the dry, mixing just until combined, lumps are ok.
- Gently and briefly fold in the berries.
- Spread in a greased 8x8 or 9x9 square baking pan.
- Bake for 20-25 minutes until a toothpick comes out without wet batter clinging to it. Don't over bake.
- Cool just briefly before cutting and serving.
This was delicious! I’ve made a few other sheet pancake recipes and my breakfast-loving son and husband didn’t like them at all. For anyone who owns a Brava Oven this recipe is perfect at 15 minutes at 350 on the sheet pan (bake on the bottom slot). I used fresh blueberries and cherries from my backyard. Great way to use fresh fruit and make a quick, tasty breakfast 🙂 Thanks for the awesome recipe!!
I’ve made this MANY times, and will never make blueberry pancakes again any other way!! I double the recipe and put it in a 9×13 pan, it only takes about 5 additional minutes to bake. I cut the sugar in half, use about 3C blueberries (for the double batch), add some vanilla, cinnamon and lemon zest. Outstanding recipe, thanks so much for sharing it!!
Thank you so much for coming back to let me know, Barb ~ I think it makes a lot of sense to make the bigger batch, and nice to know that less sugar works, too 🙂
Two thumbs up! I doubled the recipe and put it in a 13×9 dish and was surprised that it didn’t take any longer to bake them; they were perfectly done at 25 minutes. This recipe is destined to be a regular in our household. Thank you for sharing it with us.
Great to know, and it makes sense to do a larger recipe ~ I’m so glad you liked it Sharon.
Pure Awesomeness ! My teens loved them and they are cheap and easy to make,a double score in my book. Going to make a double batch next time and try other fruit types too.
Thanks so much for taking the time to come back and leave a comment Kristy <3 And I haven’t tried these with other fruit but I think it’s a great idea — I’m thinking banana, or raspberry…
How does it work with gluten free flour?
Has anyone made this in a doubled or more batch for a big brunch crowd of about 24?
Can you make this the night before and just bake in the morning!
Just like with pancake batter, I don’t think that works very well, Patty, it won’t rise as well or have as good a texture.
Ok thanks.
I love this recipe. First time I made it just made it with blueberries. This time I decided to make two different ones. In one I put a mixture of blueberries and blackberries. For the other one I used a cup of fresh diced peaches. Both were delicious. We had some maple syrup we had gotten while in NH – so I warmed it up and poured over the pancakes! Yum!
I have a tone of peaches this week so I think I will try your peach idea…and real maple syrup from NH is the best!!
these look so good. My husband does not like blueberries though, could you use strawberries?
Sure, that sounds really good, actually!
Nice, nice recipe blog. Very clear and creative. Found this through Two trails One Road blog. Will check your recipe for Pancake Day here in the UK 🙂 Yours looks like sculpture, normally we have literally “flat as a pancake” pancakes!
it’s always nice to get new readers from ‘across the pond’ Jane, welcome!