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Blueberry Pan-Cake with Maple Frosting

4 reviews
Total Time
Prep: 10 min. Bake: 15 min. + cooling

Recipe by Matthew Hass, Ellison Bay, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Apr. 24, 2022

Here's your excuse to have cake for breakfast. The batter is made with pancake mix! —Matthew Hass, Ellison Bay, Wisconsin

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Test Kitchen Tips
  • This recipe was developed using Hungry Jack Complete Buttermilk Pancake & Waffle Mix. Other pancake mix brands may not perform the same.
    • Test Kitchen Approved

    Blueberry Pan-Cake with Maple Frosting

    4 reviews
    Prep Time 10 min
    Cook Time 15 min
    Yield 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
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter.
    2. 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.
    3. Beat frosting ingredients until smooth; spread over cooled cake.

    Nutrition Facts

    1 piece: 257 calories, 5g fat (2g saturated fat), 10mg cholesterol, 449mg sodium, 51g carbohydrate (30g sugars, 1g fiber), 3g protein.