Breakfast · Pancakes

Blueberry Danish Pancakes

When we lived in Dallas, my husband would travel back and forth to Houston weekly for work. He always talked about all the delicious food he would eat. It all sounded amazing, especially since I was cooking for myself, a 3-year-old, and a 1-year-old. We lived on a rotation of pancakes, mac and cheese, and hot dogs.

It’s been over five years since we lived in Texas, and Tim constantly talked about taking me back to Houston so we could do a food tour of his favorite restaurants. The tickets to Texas, however, were so pricey, we couldn’t justify it.

Enter the lovely year of 2020 and COVID-19 in all her glory, and we were able to find some very inexpensive flights to Houston. We were off for a three day getaway with no kids.

When I say food tour, I mean food tour. We ate our way through Houston. Technically, it was the only thing to do because COVID had everything else closed.

When we travel, I tend to pick the breakfast restaurants. I LOVEeating breakfast out. My go-to is usually a eggs benedict dish. It’s something yummy that I never make for myself, so I always order it. On our last morning in Houston, we picked this cute breakfast joint called Snooze A.M Eatery. The flight of pancakes on the menu had us so curious, we knew we had to try it. The flight included three different pancakes: blueberry danish, sweet potato, and pineapple upside down. Hands down our favorite of the three was the blueberry danish one.

I knew I had to try recreating the blueberry danish pancake. It tasted just like a blueberry danish. Duh, I know. It was incredible. It took a few tries, but I think this past weekend we nailed it. So gather your ingredients and make sure you have everything you need to make this for a weekend breakfast!

There are a few steps to this recipe. Keep in mind that everything but the pancake batter can be made ahead of time and refrigerated. I tend to make the frosting, sauce, and filling a day in advanced.

The buttermilk pancake recipe is one my sister-in-law gave to me. It was a combination of two recipes she used, and said it was from the New York Times. I don’t have a link to that recipe since you have to have a subscription, but man, it is a winner. The pancakes are light and fluffy; everything a pancake should be.

To make these a blueberry danish pancake, I made a cream cheese mixture that you plop right into the middle of the batter while cooking. When you cut into them, the cream cheese is warm and spills out. Then I topped them with a blueberry sauce and a drizzle of buttermilk frosting. These pancakes are what weekend breakfasts are made of!

Blueberry Danish Pancakes

For the Buttermilk Frosting

  • 2 TBS butter, softened
  • 1 3/4 cup plus 2 TBS powdered sugar
  • 2 TBS buttermilk
  • 1/2 tsp vanilla

For the Blueberry Sauce

  • 1 cup high quality blueberry preserves
  • 1-2 TBS of water

For the Cream Cheese Danish Filling

  • 1 8oz block of cream cheese
  • 1/4 granulated sugar
  • 1 tsp vanilla

For the Buttermilk Pancakes

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 TBS granulated sugar
  • 2 1/2 cups of buttermilk
  • 2 large eggs
  • 1 tsp vanilla

To make the frosting, combine all ingredients together in a bowl and beat until well combined. To make it easy to drizzle on the pancakes, warm slightly in the microwave before serving. I prefer to to use a squirt bottle for even distribution.

For the blueberry sauce, heat your blueberry preserves in the microwave for about 1 minute, or until warm an melty. Blend in a blender with 1-2 TBS of water until smooth. Set aside. Place in squirt bottle if desired.

For the cream cheese filling, mix your cream cheese, sugar, and vanilla in a bowl with a hand mixer until smooth. Set aside until ready to use.

For the pancakes, whisk together the flour, sugar, baking powder, baking soda, sugar, and salt. Add in your buttermilk, eggs, and vanilla. Whisk until combined, but don’t over mix. A few lumps are okay. Set aside for at least 5 minutes while your griddle heats up.

Place about 1/3 cup of batter on your griddle. Then take a heaping tablespoon of your cream cheese mixture, and plop it right in the middle of your pancake batter. Quickly add a little extra batter on top of the cream cheese mixture to insure it is covered up. Once the pancake batter starts to form bubbles, flip it over and continue cooking until done.

When your pancakes are done, top with the blueberry sauce and drizzle with a little bit of heated buttermilk frosting. I like to put both the blueberry sauce and frosting in separate squirt bottles. It’s even fun to draw designs on the pancakes with both of these. The kids loved it!

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