09/09/2013 03:56 pm ET Updated Nov 09, 2013

Crock-Pot Blueberry Pancake Recipe Is Like Having Dessert for Breakfast

Written by Casey Rackham on CafeMom's blog, The Stir.

I'm not denying it, chocolate pancakes are great and everything, but in my humble opinion, nothing beats a fluffy pancake stuffed with juicy blueberries. The problem is, I'm pretty awful at flipping pancakes. Instead of a perfect circle, I'm usually left with more of a, well, a blob.

Enter the Crock-Pot. (Yes, cooking anything in a Crock-Pot usually takes longer than other methods, but for me, it's all about the convenience. I'm not one to pass up a meal that takes little to no effort on my part.)

The tastiest part of this breakfast is that the result is a more cake-like pancake than a normal pancake you would make with a skillet. Basically, it's one massive pancake that you can cut up and share with your family. Drizzle some sweet lemon glaze on top and you've got yourself some delicious dessert for breakfast!


1 1/2 cups pancake batter
1/2 cup blueberries, fresh or frozen
1 1/2 tsp lemon juice
1 1/2 tsp milk
1/2 cup powdered sugar


Cut a piece of parchment paper to fit at the bottom of your Crock-Pot. Place paper in the bottom of the Crock-Pot and then spray the parchment and sides of the Crock-Pot with cooking spray. (The original recipe calls for a 3-quart round Crock-Pot.)
Pour 1 cup of pancake batter into the Crock-Pot, and then sprinkle the blueberries on top.
Pour the remaining batter into the Crock-Pot.
Cover and cook on high for 1 hour. (Check with a toothpick to make sure it's all done.)
Loosen the edges of the pancake with a knife and carefully turn the Crock-Pot over to let pancake fall out onto a plate.
Whisk the lemon juice, milk, and powdered sugar together in a small bowl and drizzle over the top of the pancake.

More from The Stir:

6 Crazy Things You Can Do With a Crock-Pot Besides Cooking Food

7 Sinfully Delicious Crock Pot Dessert Recipes

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6 Crock-Pot Breakfast Recipes That Will Make Your Morning a Breeze