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Blueberry Pan-Cake with Maple Frosting

Total Time

Prep: 10 min. Bake: 15 min. + cooling


12 servings

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
Blueberry Pan-Cake with Maple Frosting Recipe photo by Taste of Home
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  • 3 cups complete buttermilk pancake mix
  • 1-3/4 cups water
  • 1 cup fresh blueberries
  • 2 teaspoons all-purpose flour
  • 2 cups confectioners' sugar
  • 1/3 cup maple syrup
  • 1/4 cup butter, softened


  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.

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.

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