Pancakes with Blueberry Filling

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A nice dessert that can be prepared in advance and just finished in the oven: Pancakes filled with blueberries, served warm with a light cinnamon-vanilla sauce.


Blueberry Filling

  • 1lb 2oz / 500g blueberries
  • ½ cup sugar
  • 2 tbsp blueberry brandy or other fruit brandy (e.g. Slivovitz, Calvados or Kirschwasser)


  • 4oz / 125g cake flour
  • 5oz / 150g all-purpose flour
  • 2 eggs
  • ¼ tsp salt
  • ½ tbsp vegetable oil
  • 2 cups / 500ml milk
  • melted butter for brushing the pan

Vanilla Sauce

  • 1 cup / 250ml milk
  • ½ / 125ml heavy whipping cream
  • 1 tsp vanilla extract
  • 1 stick cinnamon
  • 2 oz / 60g sugar
  • 2 oz / 60g unsalted butter
  • pinch of salt


Blueberry Filling

  1. Combine blueberries with sugar and brandy. Let sit for at least a few hours (better overnight).


  1. Combine flour, eggs, vegetable oil and salt. Whisk just until smooth.
  2. Whisk in milk. Cover and let rest for at least 30 minutes.
  3. Set pan over medium-high heat (I usually use my nonstick pan). Brush with butter. Add pancake batter (1/3 cup / 80ml per pancake). Tilt pan in all directions to distribute the batter evenly.
  4. Bake until golden brown, than turn and finish other side. Remove from pan and set aside.
  5. Repeat, you should have at least 6 pancakes.

Vanilla Sauce

  1. In a saucepan combine milk, cream, vanilla extract, sugar and salt. Add cinnamon stick. Set over medium heat and bring to a boil.
  2. Reduce heat and simmer for ca. 10 minutes.
  3. Remove from stove, remove cinnamon stick. Whisk in butter.
  4. Note: The sauce doesn't need to be thickened.

Finishing the Dish

  1. Preheat oven to 350°F / 175°C.
  2. Lightly grease a ceramic form with butter.
  3. Fill the pancakes: Placing some blueberries on them and roll them up. You should fill at least 6 pancakes.
  4. Place pancakes in the form
  5. Pour about one third of the vanilla sauce over the pancakes.
  6. Bake for ca. 30-40 minutes
  7. Distribute the remaining vanilla sauce over plates. Place a pancake on each plate. Serve warm.

Yields 6 servings