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Blueberry Pan-Cake with Maple Frosting

Here's your excuse to have cake for breakfast. The batter is made with pancake mix! —Matthew Hass, Test Cook Taste of Home magazine, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 15 min. + cooling
  • Makes
    12 servings

Ingredients

  • 3 cups complete buttermilk pancake mix
  • 1-3/4 cups water
  • 1 cup fresh blueberries
  • 2 teaspoons all-purpose flour
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1/3 cup maple syrup
  • 1/4 cup butter, softened

Directions

  • Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter.
  • Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack.
  • Beat frosting ingredients until smooth; spread over cooled cake.

Test Kitchen Tips
  • This recipe was developed using Hungry Jack Complete Buttermilk Pancake & Waffle Mix. Other pancake mix brands may not perform the same.
  • Nutrition Facts
    1 piece: 257 calories, 5g fat (2g saturated fat), 10mg cholesterol, 449mg sodium, 51g carbohydrate (30g sugars, 1g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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