Blueberry Stuffed Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Batter should be slightly lumpy — avoid overmixing. Let the batter rest for 5 minutes while you prepare fillings and toppings.

Combine the blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries begin to release juices, about 3–4 minutes.

Stir the cornstarch into the cold water to make a slurry. Pour the slurry into the simmering blueberries and cook 1–2 minutes more until the mixture thickens to a jammy consistency. Remove from heat and let cool slightly (5–10 minutes). This can be made ahead and kept warm or at room temperature.

In a medium bowl, beat the softened butter until creamy. Add powdered sugar gradually and continue to beat until incorporated. Fold in the blueberry jam and lemon zest until evenly distributed. If the butter is too stiff, beat in 1–2 tsp of warm water or a little more jam to reach a spreadable consistency. Transfer to a small bowl and refrigerate briefly if too soft; bring to room temperature before serving.

Heat a large nonstick skillet or griddle over medium heat. Lightly grease with 1 tsp of vegetable oil or melted butter and wipe away excess with a paper towel so the surface is lightly coated.

For each stuffed pancake, pour about 1/4 cup of batter onto the griddle to form a 3½–4" round. Immediately spoon about 1 to 1 1/2 tablespoons of the warm blueberry filling into the center of the pancake, leaving a margin around the edge. Carefully spoon another 1/4 cup of batter over the filling to seal it (use the back of the ladle to spread gently if needed).

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Gently lift an edge with a spatula to check the underside; it should be golden brown. Flip and cook the second side 1–2 minutes more until golden and cooked through. Repeat, adjusting heat as necessary to prevent overbrowning. You should get about 10–12 stuffed pancakes.

Stack pancakes on plates (2–3 per serving). Top each stack with 1 heaping tablespoon of blueberry butter and allow it to melt slightly over the warm pancakes.

Arrange halved strawberries and fresh blueberries on top and around the pancakes. Drizzle with maple syrup to taste (about 1–2 tbsp per serving) and serve immediately.

Leftovers: Store cooked pancakes and extra blueberry butter separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a skillet over low heat or in a 325°F (160°C) oven until warmed through.