Pancake cakes are just that – a cake made of pancakes! Fluffy, vanilla bean paste scented pancakes smothered in a rich maple blueberry sauce!

10 min
35 min



  1. 2½ cups (375g) plain flour
  2. 1 tbsp baking powder
  3. 1/3 cup (75g) caster sugar
  4. 3 large eggs, lightly whisked
  5. 1 tsp Queen Organic Vanilla Bean Paste
  6. 2¼ cups (560ml) milk
  7. 85g butter, melted

Blueberry Sauce

  1. 2 cups (250g) blueberries (fresh or frozen)
  2. ½ cup (110g) sugar
  3. ½ cup (125ml) water
  4. 2 tbsp (40ml) Queen Pure Maple Syrup
  5. 1 tsp arrowroot powder

Method - Pancakes

  1. Step 1

    To make the pancakes, place all the dry ingredients in a bowl and whisk together.

  2. Step 2

    Gradually whisk in eggs, followed by milk to make a thick, smooth batter. Add in melted butter and stir well.

  3. Step 3

    Heat a non-stick 10 inch/25cm pan over a medium heat. Pour in just under ⅔ cup of batter to make an 8 inch/20cm pancake.

  4. Step 4

    Cook for approximately 2 minutes on each side, flipping when the bottom is golden brown and the edges are set. Place on a plate and cover with foil.

Method - Blueberry Sauce

  1. Step 1

    To make the blueberry sauce, place all the ingredients except the arrowroot into a saucepan and bring to a boil.

  2. Step 2

    Mix arrowroot with 2 tsp of water, then remove saucepan from heat and stir it into blueberry mixture thoroughly. Place back on heat for a few seconds until the sauce is thickened.

  3. Step 3

    Stack your pancakes on a serving dish or cake stand and at the table, pour over the sauce and serve in wedges like a cake!

This lovely recipe and images are by The Sugar Hit. See the original here.

Comments & Reviews