Blueberry Pancake Pie
Blueberry pancakes are a beautiful thing. If you love them as we do, you won’t be able to get enough of this Blueberry Pancake Pie. This easy-to-make blueberry pie will be a new favorite!
Blueberry pancakes are a weekly thing around my house so finding a way to incorporate them into pie form is something that everyone can get behind. This pie is not overly sweet and has just a hint of orange.
If you are looking for a unique blueberry pie, this is a great one to try!
How to find the best blueberries
The key to making this pie is to have super fresh blueberries. The quality of blueberries in the store can vary quite a bit so it is important that you know what you are looking for when you go grocery shopping. Look for berries that are plump and wrinkle-free. Older berries tend to dry out as they age.
I find that larger blueberries tend to be sweeter. Just like any fruit though, these are hit or miss, but I do have the best luck with larger blueberries (my go-to is Costco because I don’t know what they do to their fruit but it is always massive and I generally have good luck there).
If you can’t find good quality blueberries at your store or the price isn’t great since that car vary so much throughout the year, there is nothing wrong with frozen or dried blueberries. For frozen blueberries, you’ll want to thaw them and drain them before using them in this blueberry pie recipe but you won’t notice much of a difference in the quality of your final pie.
Blueberry Pancake Pie Recipe
Blueberry Pancake Pie
This Blueberry Pancake Pie puts your favorite breakfast food in pie form and it is so easy to make. This will become a new family favorite.
Ingredients
- 1 store bought pie crust
- ½ + C flour
- 2 Tbsp fine-grind cornmeal
- ½ tsp kosher salt
- 1 C sugar
- ½ C + 2 Tbsp unsalted butter (room temp)
- 2 tsp finely grated orange zest
- 1 tsp vanilla
- 1 Tbsp maple syrup
- 4 large eggs (room temp)
- 1 ¼ C buttermilk (room temp)
- 2 C blueberries (fresh)
- 1 container heavy whipping cream
- ½ C Powdered sugar
- 1 C blueberries (fresh)
- 1 package prepared mini pancakes
Instructions
- Preheat the oven to 350 degrees.
- Bake the pie crust following the directions on the package. Transfer the baked pie to a wire rack to cool.
- To make the filling, reduce oven temperature to 325 degrees.
- Combine ½ cup of flour, cornmeal, and salt in a medium bowl. Whisk to mix. In a mixing bowl add sugar, butter, and orange zest.
- Using an electric mixer on medium-speed beats to combine.
- Add vanilla and maple syrup to the sugar mixture while on medium speed for about 4 minutes or until it is light and fluffy.
- Add in 1 egg at a time, beating directly after adding the egg.
- Repeat this process until all 4 eggs have been incorporated.
- Scrape down the sides of the mixing bowl.
- Mix in all of the ingredients being careful to mix the ingredients on the bottom of the bowl. Reduce speed to low.
- Carefully add in equal amounts of the flour mixture. Gently mix to fold in all of the ingredients.
- Slowly pour in the buttermilk and mix until just combined.
- Use a rubber spatula fold in the blueberries. Make sure the blueberries are mixed throughout the filling
- Scoop the filling in the pie shell. Do not overfill the crust.
- Bake at 350 degrees for 50-60 minutes or until the filling is puffed and golden. The center of the pie filling may slightly wobble.
- Transfer pie to a wire rack to cool for 2 hours before serving.
- To make the topping, add the heavy whipping cream and the powdered sugar in a mixing bowl Beat until the whipping cream can make and hold peaks.
- Scoop the whipped cream into a pastry bag with a large tip Make whip cream dollops around the edge of the pie Top with the pancakes and fresh blueberries
Lots of confusing directions on this one. Is the pie supposed to bake at 325° or 350°?
Is it 1/2 c flour or 1 + 1/2 c of flour?