This pancake cup recipe is absolutely delicious and is one of the most brilliant breakfast inventions to come along. Kids and adults love to fill them with toppings. Here’s a recipe for some you can make at home.
Are they breakfast or are they dessert? The answer is simple, they’re either one! These pancake cups are an indulgent sweet treat that you can serve as a super special breakfast, an unexpected dessert, or just an afternoon snack. It doesn’t matter when you serve them, everyone will love them. I only started making this recipe about a year ago, but it’s already become a favorite with everyone in my life who’s had them. We can’t get enough of them!
Pancake Cup Recipe
This easy recipe starts with light, fluffy, pancake cups made with buttermilk. Then, I drizzle hot fudge around the opening of the pancake cup and make a simple and sweet cream cheese filling that I add to the cups. Finally, I top them with powdered sugar and blueberries for a sweet and tangy treat. The entire thing takes about 30 minutes from start to finish and it makes one of the most delicious sweet treats you’ll ever have.
Why You’ll Love This Pancake Cup Recipe
- They are easy to make and come together quickly, which is always a plus for a special breakfast treat.
- The flavor combination tastes amazing with the sweet cream cheese filling, the fresh blueberries, the hot fudge and the powdered sugar all in a fluffy pancake cup.
- They are the perfect treat for any occasion, and they are delicious.
Pancake Cup Ingredients
You’ll only need a few simple ingredients to make this recipe. Most if not all of them are probably already in your kitchen right now. Anything you don’t have is just a quick trip to the store away!
- All purpose flour
- Granulated sugar
- Baking soda
- Salt
- Baking powder
- Large egg
- Buttermilk
- Cream cheese, room temperature
- Powdered sugar
- Cool whip
- Hot fudge topping, powdered sugar, and fresh blueberries (optional)
How to Make Pancake Cups with Blueberries
This is an easy recipe that even beginners can make. It’s really just a matter of mixing pancake batter and an easy cream cheese mix. It’s super simple.
Step 1: Prep
Preheat the oven to 375 degrees and lightly spray a muffin pan with non-stick cooking spray. Set aside.
Step 2: Combine the Dry Ingredients
Whisk the flour, sugar, baking soda, salt, and baking powder together in a medium bowl.
Step 3: Combine the Wet Ingredients
Whisk the egg and buttermilk together in a small bowl.
Step 4: Make the Pancake Batter
Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be lumpy.
Step 5: Bake
Pour â…› cup of pancake batter into the prepared muffin pan and bake for 12 to 16 minutes until done. Remove from the oven and use the bottom of a small glass or shot glass to press down the center of each pancake, forming a cup. Remove gently from the pan.
Step 6: Make the Cream Cheese Mixture
Beat the cream cheese in a medium bowl until smooth and creamy. Then, gradually add powdered sugar, beating until combined. Finally, add the Cool Whip and stir until combined.
Step 7: Make the Pancake Cups
Drizzle hot fudge topping around the top of each pancake cup, then fill them with the cream cheese mixture. Top with powdered sugar and blueberries, and enjoy!
Recipe Tips
- DO NOT overmix your pancake batter. It will be lumpy, which is perfect. Overmixing the batter creates gluten and makes tough, rubbery pancakes.
- Press the pancakes down into cups while they’re fresh out of the oven. They’ll conform to the shape of the glass without tearing.
- Fully soften your cream cheese so it creams well and you have no pieces of faw cream cheese in your mixture.
Variations
- If you’re feeling fancy, you can use homemade whipped cream.
- You can use prepared pancake mix for this recipe if you like.
- For a healthier version, make the pancake cups with protein pancake mix and the filling with low-fat cream cheese.
- Add different berries, such as strawberries, blackberries, or raspberries.
- Top with mini chocolate chips, bananas and maple syrup.
What to Serve with This Pancake Cup Recipe
These pancake cups are delicious with a glass of milk or a cup of coffee or tea. They also make a wonderful addition to a larger breakfast full of our savory favorites like bacon, sausage, eggs, and the like. You can also serve them as a dessert after almost any meal. These pancake cups are super versatile.
Recipe FAQ
There’s no one secret. Rather there are a few things that should always be kept in mind for good pancakes. Use leaving ingredients that are no more than 6 months old. Buttermilk is vital for the fluffiest pancakes. DO NOT overmix your pancake batter. Lumpy batter is perfect. Flip your pancakes once when the edges are golden and bubbles appear on top of the pancakes.
Oil is better by far. We all love butter, but its smoking point is too low for the heat required to cook pancakes. It will burn.
While a griddle is best, if you don’t have one, you can use a large, heavy skillet. If you have cast iron, even better!
How to Store Leftovers
Refrigerate these pancake cups in an airtight container for up to 3 days. For longer storage, you can freeze them for up to 1 month in an airtight, freezer-safe container in single layers separated by parchment paper.
Try This Delicious Pancake Cup Recipe Today
These pancake cups make a great breakfast, snack, or dessert, and they’re so easy to make. You can’t beat that combination! Give this recipe a try just once, and I know you’ll be making it again and again. With so much delicious flavor and so little effort, you just can’t say no to these!
More Delicious Blueberry Recipes You’ll Enjoy
Another breakfast recipe you will enjoy are these Pancake Sausage Bites that are a sausage patty covered in pancake better and deep fried.
Pancake Cup Recipe
Ingredients
Pancake Batter
- 1 cup all purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 large egg
- 1 cup buttermilk
Cream Cheese Mixture
- 8 ounce cream cheese, room temperature
- 1 cup powdered sugar
- 8 ounce cool whip
- Hot fudge topping, powdered sugar, fresh blueberries, optional
Instructions
- Preheat the oven to 375 degrees and lightly spray a jumbo muffin pan with non-stick cooking spray.
Pancake Batter
- In a medium bowl, whisk flour, sugar, baking soda, salt and baking powder together. Set aside.
- In a small bowl, whisk egg and buttermilk together until combined.
- Pour wet ingredients into dry ingredients and stir gently. Batter will be lumpy.
- Pour ¼ cup of pancake batter into the prepared muffin pan.
- Bake for 15-20 minutes or until done
- Remove from the oven and using the end of a small glass or shot glass, press down in the center of each pancake.
Cream Cheese Mixture
- In a medium bowl, beat cream cheese until smooth and creamy, 2-3 minutes.
- Gradually add powdered sugar and beat until combined.
- Add cool whip and stir until combined.
- Drizzle hot fudge topping around the top of each pancake cup, optional.
- Fill each pancake cup with cream cheese mixture, top with powdered sugar, blueberries and whipped cream, if desired.
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