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+ servings
Blueberry pancake with slice taken out

Blueberry Pancakes with Blueberry Mascarpone Cream

Well, let's just call this what it is: a blueberry overload! If you enjoy blueberry pancakes then these take it up a notch with a mascarpone whipped cream mixed with a blueberry sauce and blueberry sauce topping. These blueberry pancakes are great a way to celebrate blueberries!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 pancakes
Calories 488 kcal
Disclosure

The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.

Ingredients
 
 

Blueberry Sauce

  • 300 grams fresh blueberries
  • 50 grams sugar
  • 1-3 tablespoon water use if the sauce gets too thick

Blueberry Buttermilk Pancakes

  • 160 grams all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • tablespoon granulated sugar
  • ½ teaspoon salt
  • 240 grams milk
  • 1 tablespoon lemon
  • 1 large egg; yolk and white separated
  • 2 teaspoon vanilla extract
  • 60 grams butter, melted
  • 150 grams fresh blueberries for topping

Blueberry Mascarpone Topping

  • 160 grams heavy whipping cream
  • 112 grams mascarpone cheese
  • 25 grams powdered sugar
  • ¼ cup blueberry sauce to start

Instructions
 

Make Blueberry Sauce

  • Add the blueberries and sugar to a pot. Place on medium heat and allow the sugar to melt while lightly mashing some blueberries.
  • Eventually the juices will come out and the sauce will begin to bubble. Bring to boil until the liquid has thickened to your desired consistency. If the liquid is too thick; add a tablespoon of water and let it re-thicken.
  • Once finished allow to cool completely to room temperature.

Make Blueberry Pancakes

  • Add the dry ingredients to a bowl and whisk together. Set aside.
  • Make buttermilk by adding the milk and lemon juice to a bowl. Microwave for 20 seconds and it should start to curdle. Set aside.
  • Add the melted butter and egg yolk to the buttermilk, then whisk.
  • Pour the wet ingredients into the dry ingredients.
  • Gently fold the ingredients together; the batter should stay lumpy.
  • Add the egg white and vanilla, then gently fold again. The batter should still be lumpy.
  • Heat a flat pan and melt butter on top. Use a ⅓ measuring cup to spoon some batter onto the pan. Place some fresh blueberries on top of the batter.
  • When the top has bubbles and slightly set; flip the pancake and cook for until the other side brown. Repeat this step until all the batter is gone.

Make Blueberry Mascarpone Topping

  • Add the mascarpone, powdered sugar, heavy whipping cream to a bowl plus ¼ cup of the blueberry sauce.
  • Whip together until slightly thick. Taste the cream and if you want to add more blueberries do so by adding ¼ cup at a time. Leave some blueberry sauce for topping.
  • When you are satisfied with the blueberry flavor proceed to whisk until thick or soft peaks form.

Assemble the Pancakes

  • Stack an number of pancakes you want on a plate.
  • Add the blueberry mascarpone whipped cream. Add some blueberry sauce and top with some maple syrup.

Nutrition

Calories: 488kcalCarbohydrates: 51gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 106mgSodium: 502mgPotassium: 233mgFiber: 3gSugar: 26gVitamin A: 1054IUVitamin C: 9mgCalcium: 168mgIron: 2mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
Keyword blueberry cream, blueberry pancake recipe with blueberry topping, blueberry pancakes, blueberry topping for pancakes