Forget stacks, these blueberry pancakes take it to the next level. Soaked overnight then baked and topped with candied pecans, they're a sweet sensation.






Skill level

Average: 5 (1 vote)


  • 16 buttermilk pancakes (recipe here), cooled
  • ½ cup (120 ml) blueberries
  • 6 eggs
  • ¼ cup (60 ml) maple syrup
  • 1 cup (240 ml) milk
  • 1 cup (240 ml) cream
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (1.25 ml) cinnamon
  • ⅛ tsp (0.75 ml) nutmeg
  • butter, for cooking

Candied pecans

  • 1 tbsp (15 ml) water
  • ¼ cup (60 ml) brown sugar
  • 1 cup (240 ml) pecan halves

Blueberry sauce

  • 2 cups (470 ml) blueberries, divided
  • ⅔ cup (160 ml) water
  • ⅓ cup (80 ml) sugar
  • zest and juice of 1 lemon
  • 1½ tbsp (22 ml) cornstarch
  • 1½ tbsp (22 ml) cool water

To serve

  • crème fraiche
  • lemon zest

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe needs to be started 1 day in advance.

Refrigeration time: overnight

1. Fold the pancakes (recipe here) in half. Stand them upright on their folded side in a greased baking or casserole dish. Sprinkle blueberries on top.

2. Mix the eggs with the maple syrup, milk, cream, vanilla, cinnamon, and nutmeg. Pour the mixture over top of the folded pancakes. Cover with foil and refrigerate overnight.

3. To make the candied pecans, melt water and brown sugar in a pan and let bubble. Add pecans and stir to coat. Pour onto a baking tray lined with baking paper and let cool.

4. Without removing the foil, bake the pancake casserole in a 175ºC (350ºF) oven for 50 minutes. Remove and let cool 10 minutes.

5. Meanwhile, to make the blueberry sauce, add half the blueberries to a saucepan with water, sugar, and lemon juice. Cook, stirring, until sugar has dissolved and blueberries have started to break down.

6. Mix together the cornstarch and cool water to create a slurry. Pour it into the saucepan and continue stirring until mixture has thickened. Add lemon zest and second half of blueberries and stir in. Remove from heat. Cool completely.

7. To finish, cut slices from the pancake casserole and plate. Pour blueberry sauce over top. Top with candied pecans and dollops of crème fraiche. Top with lemon zest.