Buttermilk Blueberry Pancake Squares are such a fun way to start the day ~ and everybody can sit down to warm pancakes at once!
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.
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.
Notes
Recipe adapt4ed from Big Red Kitchen
These pancake squares have a kind of bed and breakfast-y vibe going on. They will definitely delight your kids, too. Thumbs up!
34 Comments
BarbT
July 29, 2017 at 11:43 amI’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!!
Sue
July 29, 2017 at 11:49 amThank 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 :)
Sharon
June 18, 2017 at 11:26 amTwo 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.
Sue
June 18, 2017 at 11:31 amGreat to know, and it makes sense to do a larger recipe ~ I’m so glad you liked it Sharon.
Kristy
June 26, 2016 at 8:56 amPure 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.
Sue
June 26, 2016 at 9:04 amThanks 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…
Truffle lover
May 4, 2016 at 11:04 amHow does it work with gluten free flour?
Truffle lover
May 4, 2016 at 11:01 amHas anyone made this in a doubled or more batch for a big brunch crowd of about 24?
Patty
March 19, 2016 at 4:35 pmCan you make this the night before and just bake in the morning!
Sue
March 19, 2016 at 4:42 pmJust 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.
Patty
March 19, 2016 at 5:59 pmOk thanks.
Kim
July 18, 2015 at 8:14 amI 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!
Sue
July 18, 2015 at 9:45 amI 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!!
Michelle
April 29, 2015 at 10:43 pmthese look so good. My husband does not like blueberries though, could you use strawberries?
Sue
April 30, 2015 at 7:05 amSure, that sounds really good, actually!
jane sarkar
February 1, 2015 at 10:26 amNice, 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!
Sue
February 1, 2015 at 11:13 amit’s always nice to get new readers from ‘across the pond’ Jane, welcome!
Kristy Neckolaishen
June 27, 2013 at 3:08 amGreat idea! Making this now for a brunch at work tomorrow. So, could these stay out at room temperature overnight,then just be reheated in the morning? I figured yes, since regular cakes can and blueberry muffins can. But wasn’t sure if anyone has tried this.
Karen
February 6, 2015 at 9:13 amI’m thinking of doing the same thing-making them the night before and bringing them into work the next morning. Did it work out well for you?
Paula @ Vintage Kitchen Notes
June 22, 2013 at 12:24 pmThese are such a neat idea! Love pancakes and love blueberries.
grace
June 21, 2013 at 7:08 pmno-muss-no-fuss pancakes–that’s hard to beat, sue!
shannon weber
June 21, 2013 at 11:06 amPANCAKE SQUARES.
sue, you evil genius. you can’t make pancakes easier for me to make. stop it. :)
Mary Younkin
June 21, 2013 at 3:28 amI’m loving this idea! What a fun and FAST breakfast idea.
Averie @ Averie Cooks
June 21, 2013 at 1:00 amSue I love this idea and I may just have to make these! My #1 issue with pancakes is that I have to stand around and flip, waiting, wondering if they will turn out b/c I am not a great flipper. I am more of a smoosher. lol
Loving these!
RC1956
June 20, 2013 at 3:34 pmThis would be very nice from a brunch.
Sue/the view from great island
June 20, 2013 at 7:15 pmI agree, in a big casserole pan. I also think it will be fun to lay around with variations.
Pink Patisserie
June 20, 2013 at 2:55 pmI love this idea for it’s ease! And it looks yummy too. :)
Sue/the view from great island
June 20, 2013 at 7:17 pmThanks, they were good… it’s like getting the best of both.
Dawnmarie
June 20, 2013 at 4:16 pmDoes it need the blueberries for holding it together? My hubby hates blueberries, so I was wondering about leaving them out on a pan and having blueberries in the other pan. . . .
Sue/the view from great island
June 20, 2013 at 7:14 pmNo, you can leave the blueberries out, no problem.
Abbe@This is How I Cook
June 20, 2013 at 3:38 pmYou are right. Why hasn’t this been thought of before? Great idea!
Sue/the view from great island
June 20, 2013 at 7:14 pmIt just makes such perfect sense…:)