It had been a while since I experimented with new cupcake flavors.  Over the past few months I’ve made treats for various friends’ birthdays, weddings, and other events, but for such things people tend to prefer more classics… some traditional (chocolate, red velvet, lemon) and some less classic but ever popular (cookie dough forever!)  A blueberry pancake cupcake has been at the very top of my list of flavors to play around with for months.  When my blogging BFFs and I visited Cupcake Camp in New Haven, CT last fall, we sample dozens of flavors of cupcakes.  Some were great while some were a bit disappointing, but I remember my favorite of all being a pancake cupcake.

Ever since, I’ve been wanting to experiment with a pancake-esque cupcake but have been so busy making rounds upon rounds of the “classics”, I just haven’t had the opportunity.  Finally a coworker selected them for his birthday – woohoo!  These start with a maple-spiked buttermilk batter with fresh blueberries folded in.  After the cupcakes come out of the oven, they are brushed lightly with maple syrup which really seals in the pancake flavor.  They are topped with freshly whipped cream (as the best pancakes should be) a spoonful of blueberry sauce and a drizzle of maple syrup.  I was very pleased with the balance of flavors in the finished product.  Let me know what you think if you try them!


For the cupcakes:
2 2/3 cups (10 oz.) all-purpose flour
2¾ tsp. baking powder
1 tsp. salt
14 tbsp. unsalted butter, at room temperature
1 cup plus 2 tbsp. (8¼ oz) granulated sugar
½ cup (4 oz.) light brown sugar
2 large eggs plus 3 large egg yolks
1 tbsp. vanilla extract
¾ cup plus 2 tbsp. buttermilk
1 tbsp. pure maple syrup, plus more for brushing
1¾ cups fresh blueberries, rinsed and dried

For the frosting: 
2 cups heavy cream
6 tbsp. confectioners’ sugar

To finish: 
Fresh blueberry sauce
Pure maple syrup


  • 01

    To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend, then set aside.  In the bowl of an electric mixer, combine the butter and the sugars.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs and egg yolks one at a time, scraping down the bowl as needed.  Blend in the vanilla.  In a liquid measuring cup, combine the buttermilk and maple syrup and whisk to blend.

  • 02

    With the mixer on low speed, add the dry ingredients in three additions alternating with the milk mixture, beginning and ending with the dry ingredients, and mixing each addition only until just incorporated.  Gently fold in the blueberries with a spatula.  Divide the batter between the prepared liners, filling each about two thirds full.  Bake 18-20 minutes, or until set and a toothpick inserted in the center comes out clean.  Let cool briefly in the pans, then transfer to a wire rack.  Brush the still warm cupcakes lightly with additional maple syrup.  Let cool completely.

  • 03

    To frost the cupcakes, combine the cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until stiff peaks form, being careful not to over-beat.  Transfer the whipped cream to a pastry bag fitted with a decorative tip (I used an Ateco #829).  Pipe a swirl of whipped cream on top of each cupcake.  Use the back of a spoon to scoop out a small dip in the whipped cream.  Fill each dip with a spoonful of blueberry sauce.  Drizzle a small amount of additional maple syrup on top of the finished cupcakes.

  • Monica Rangel

    I’m so excited you’re baking

  • Monica Rangel

    I’m so excited that you’ve added a new cupcake recipe! You always have the most innovative ideas and I always look forward to trying these out :)

  • Annie, these look incredible! I love pancakes but never would have thought that you could turn them into cupcakes. Must try this out at home. Cheers, Miriam x

  • tinnedtoms

    That is just inspired! Oh how I want to pluck one of the page!


    Yum! I’ve got a blueberry dessert over on my blog today too. I just can’t get enough of blueberries this year. They’re so sweet and perfect right of the bush. Looking forward to trying these out soon!

  • Warm Vanilla Sugar

    These sound like a blast to make. Pancakes are fun on their own, but done in cupcake form?! Love!

  • cupcakes and pancakes in one – that’s like a dream come true. a match made in heaven. yum.

  • HalfBakedHarvest

    Wow! How fun! These are such cute cupcakes and since they are pancake cupcakes they are a great breakfast too! Oh yes!

  • taraliptak

    I have been dreaming about those pancake cupcakes all year and admittedly, sort of waiting for you to recreate them. I knew you would! LOL Love the addition of blueberries – is there no better pancake topping than whipped cream and berries?!

  • theniftyfoodie

    What a fun type of cupcake…these sound so good!

  • Girl I just love your creative cupcake flavors. These are so beautiful and sound absolutely delicious!

  • Kare @ Kitchen Treaty

    These are fantastic. Plus, you could totally eat them for breakfast – right?!

  • annieseats

    Haha, you know me so well! :)

  • These sound absolutely wonderful! And I’m with Kare on this–cupcakes for breakfast! I am still kicking myself over missing that Cupcake Camp. I know some people who went to it and they said it was pretty awesome.

  • Kelsey

    Love this flavor idea!

  • Angela

    Oh my heavens! Choirs of angels, Annie. Love it.

  • Love love love!!! And that fresh blueberry sauce?! To die!!

  • Caroline L.

    Fantastic! I’ve been seriously craving some blueberry-lemon pancakes, but being in China for the next two months has been proving that a little difficult – no butter here :(

  • Vicki Bensinger

    I love this twist on blueberry pancakes. So creative who wouldn’t want to make them. Great recipe, thank you for sharing. You always come up with great recipes!

  • Ansunette

    Oh my goodness. These cupcakes sound amazing. I’m a loyal Annie’s Eats follower all the way from South Africa, and I’m planning a menu for a special dinner for my mom’s birthday. Of course I had to consult your blog first, and as usual I wasn’t disappointed. These will definitely feature as an after-dinner treat. Can’t wait to get baking! Thank you, Annie!

  • Michaela Barlett

    Wow I am going to gain some serious weight if I keep reading your blog…ha! These look so good! Will definitely be making them sometime soon :)


  • disqus_VmC2D9oBAk

    Super fun cupcake! Yum!

  • Love & Zest

    stunning! I love these shots you got!

  • i love it when my coworkers go for the more esoteric flavors…makes it all the more fun! I could see these being a huge hit over in my lab (and in my mouth). It’s like breakfast for dessert!

  • Katie Brigstock

    wow these sound amazing!! I love experimenting with classic flavours and textures like this! xxxx

  • Oh these look absolutely heavenly!

  • joyce

    I just made these and of course, they are amazing. I love pancakes and blueberries and maple syrup, so I knew I would love them, but they’re even more delicious than I could have imagined. My roommate who is the harshest of critics, said they taste just like pancakes! Your cupcakes are the reason everyone at my office likes me. Thanks Annie!

  • annieseats

    Oh good, I love this! This makes me so happy. Thanks for letting me know! :D

  • The Ninja Baker

    Great! Now I’ve got a legitimate reason to eat cupcakes for breakfast =) Seriously, this is a saver recipe…BTW Cupcake Camp sounds fabulous!

  • These cupcakes are so fun! And yes, definitely need these for breakfast! Perfect way to start off the day, right?

  • Melanie

    These seem like the perfect breakfast! I just made pancakes for lunch and ave also been known to eat them for dinner. So I can have these for all three meals, right? :)

  • Erin Kelley Hartwig

    I made these with raspberries instead of blueberries becsuse I can’t eat blueberries and I have to say these are my new favorite cupcake! They are so delicious! Thank you for the fabulous recipe!

  • Jess @ Floptimism

    Hello! I write a weekly post on my blog called the Weekend Wrap-Up,
    where I share some of my favorite web finds from the past week.I loved the sound of these cupcakes so much that I featured
    them in this week’s post! I wanted to thank you for another unique and delicious-sounding recipe,
    and have included the link to the wrap-up in case you’re interested.
    Enjoy your weekend!

  • Zoe

    These are amazing, and beautiful. The blueberry sauce is incredible!!! Thanks Annie!

  • Amy

    I made these and the cake is delicious. I used a maple butter cream rather than the whipped cream for frosting and it tasted amazing with the blueberry sauce.

  • Jessamyn Peace

    Hey Annie! I’m planning to make these in a couple weeks for my daughter’s brunch birthday party! Probably her favorite thing to each is “strawberries and cream”, so I’m subbing strawberries. I was wondering if you think this could all be done the day before? Will the whipped cream melt if I have it in the fridge overnight? Thanks for your help!

  • annieseats

    Hi Jessamyn,
    I would probably assemble these the morning of the party at the earliest and I would do the fruit just before serving otherwise it may drip and look messy. Even though I personally would not object to one that is a day old (it’s still a delicious cupcake), I think that will give you best texture/results.

  • Cassie

    I made these for my son’s teacher’s birthday yesterday. The only change I made was to make a stable whipped cream frosting by adding 8 oz of cream cheese to the whipped cream. They really do taste like the most amazing blueberry pancakes and my husband was very sad they had to leave the house. Thanks for the recipe!