This Blueberry Pancake Pie Recipe is perfect for using up leftover pancakes, and it only takes minutes to put together. Plus, the addition of maple syrup and orange zest give this pie a delicious flavor that everyone will love. So if you’re looking for a quick and tasty breakfast or dessert option, give this blueberry pancake pie recipe a try!
There’s nothing quite like a homemade pie, and with these Easy Pie Recipes, you can enjoy these delicious treats without spending hours in the kitchen. Whether you’re in the mood for a classic apple pie or something a little more unique, these recipes will help you get the perfect pie every time. And best of all, they’re all made with simple, readily-available ingredients.
Ingredients Needed for this Easy Pie Recipe
Here’s what you need to make this incredibly easy pancake pie!
- Store-Bought Pie Crust– Making your own pie crust from scratch can be time consuming, and it’s not always easy to get the crust perfect. Store-bought pie crusts are already made and ready to go, so all you have to do is roll them out and fit them into your pan.
- All Purpose Flour– The flour helps to thicken the pie filling, ensuring that each bite is filled with delicious fruit goodness.
- Fine Cornmeal– Fine cornmeal produces a light and airy texture in the pie, while coarse or medium grinds can result in a heavier, denser pie. Additionally, the finer grind helps to better absorb flavors and allows the blueberries to really shine through.
- Blueberries– When shopping for blueberries, look for ones that are deep blue in color and have a plump shape. Avoid berries that are soft, bruising, or have mold on them.
- Kosher Salt-This is considered to be a more natural option than table salt. Kosher salt can also be used to add flavor to pies without making them too salty.
- White Sugar– The white sugar helps to balance the tartness of the blueberries and brings out the natural sweetness of the pancakes. It also helps to thicken the filling, ensuring that the pie holds its shape when cut.
- Unsalted Butter– The sweetness of the berries pairs perfectly with the richness of the butter, creating a delicious and balanced dessert.
- Orange Zest– Orange zest is the outermost peel of an orange, excluding the pith. It is used to add flavor or fragrance to food.
- Vanilla Extract– Vanilla extract is commonly used in desserts like blueberry pie for its flavoring properties. In addition, vanilla extract can act as a natural sweetener, helping to reduce the need for additional sugar.
- Maple Syrup– The maple syrup not only adds sweetness to the pie, but it also helps to bring out the flavors of the blueberries. In addition, the maple syrup helps to thicken the pie filling, making it extra creamy and delicious.
- Large Eggs– They help to bind the ingredients together and give the pie its firm, custard-like texture.
- Buttermilk– When used in this recipe, buttermilk can help to bring out the natural flavors of the berries and create a more offsets the sweetness of the sugar in the filling.
- Heavy Whipping Cream– Heavy whipping cream contains more milkfat than other types of cream, which makes it less likely to deflate or weep when used in pies. Whipped cream made with Heavy whipping cream will also hold its shape better and be less likely to melt in warm weather.
- Powdered Sugar– The main advantage of using powdered sugar in these recipes is that it dissolves more easily than granulated sugar. This means that it can be mixed into creams and icings without leaving behind any gritty texture.
- Mini Pancakes– Mini Pancakes are made with the same ingredients as regular pancakes, but the batter is thinner so that it cooks evenly in the pan. The key to making Mini Pancakes is to use a non-stick mini pancake pan, which will help to prevent sticking and burning. Or you can buy them ready made and keep them on hand!
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Why is My Blueberry Pie Always Runny?
Blueberry pie is one of the most classic and delicious desserts out there. But why is it that blueberry pie always seems to be runny, no matter how long you bake it? The answer has to do with the type of blueberries you use. When it comes to blueberry pie, you want to use fresh blueberries that are firm and ripe.
If your blueberries are too soft or too ripe, they will turn to mush when they’re baked, resulting in a runny pie. Another mistake people make is using blueberries that are too small. Small blueberries will release their juices more easily, leading to a runny pie. So, if you want to make a perfect blueberry pie, make sure to use fresh, firm blueberries that are medium-sized or larger.
Should I Thaw Frozen Blueberries Before Baking a Pie?
If you’re wondering whether you should thaw blueberries before baking a pie, the answer may depend on what type of pie you’re making. For example, if you’re making a blueberry pancake pie, you’ll want to thaw the blueberries first so that they’ll cook evenly in the pie. However, if you’re making a traditional blueberry pie, you might not need to thaw the berries beforehand.
The key is to add them to the pie filling while they’re still frozen, so that they release their juices as they bake and don’t turn into mush. In general, it’s best to err on the side of caution and thaw blueberries before using them in pies. That way, you’ll end up with a delicious, juicy pie that’s packed with flavor.
What is the Best Way to Thaw Frozen Blueberries?
Some people like to thaw their blueberries in the microwave, but this can result in soggy berries. If you’re looking for firm, fresh-tasting blueberries, it’s best to thaw them overnight in the fridge. Simply place your frozen blueberries in a colander or strainer and set them over a bowl. Cover the blueberries with a clean dish towel and place them in the fridge overnight. In the morning, you’ll have plump, juicy blueberries that are ready to eat or bake with!
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More Delicious Blueberry Recipes!
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- Blueberry Muffin Cheesecake
- No-Bake Blueberry Cheesecake Pie
- Blueberry Crescent Rolls
- 1 Store Bought Pie Crust
- 1⁄2 Cup All Purpose Flour
- 2 Tablespoons Fine Cornmeal
- 1⁄2 Teaspoon Kosher Salt
- 1 Cup Sugar
- 1⁄2 Cup + 2 Tablespoons Unsalted Butter (room temp)
- 2 Teaspoons Finely Grated Orange Zest
- 1 Teaspoon Vanilla
- 1 Tablespoon Maple Syrup
- 4 Large Eggs (room temp)
- 1 1⁄4 Cup Buttermilk (room temp)
- 2 Cups blueberries
- 8oz Heavy Whipping Cream
- 1⁄2 Cup Powdered Sugar
- 1 Cup Blueberries
- 1 Pack Prepared Mini Pancakes
- Preheat the oven to 350 degrees.
- Bake following the directions on the package of the prepared pie crust.
- Transfer the baked pie to a wire rack to cool.
- Reduce oven temperature to 325 degrees.
- Combine 1⁄2 cup of flour, cornmeal, and salt in a medium bowl. Whisk to mix.
- In a mixing bowl add sugar, butter, and orange zest.
Using an electric mixer on medium speed beats to combine.
- Add vanilla and maple syrup to the sugar mixture while on medium speed for about 4 minutes or until it is light and fluffy.
- Add in 1 egg at a time, beating directly after adding the egg.
- Repeat this process until all 4 eggs have been incorporated. Scrape down the sides of the mixing bowl.
- Mix in all of the ingredients being careful to mix the ingredients on the bottom of the bowl. Reduce speed to low.
- Carefully add in equal amounts of the flour mixture. Gently mix to fold in all of the ingredients.
- Slowly pour in the buttermilk. Mix until just combined.
- Using a rubber spatula fold in the blueberries. Make sure the blueberries are mixed throughout the filling
- Scoop the filling in the pie shell. Do not overfill the crust.
- Bake at 350 degrees for 50-60 minutes or until the filling is puffed and golden. The center of the pie filling may slightly wobble.
- Transfer pie to a wire rack to cool. Cool for 2 hours before serving
- Add the heavy whipping cream and the powdered sugar in a mixing bowl and beat until the whipping cream can make and hold peaks.
- Scoop the whipped cream into a pastry bag with a large tip. Make whip cream dollops around the edge of the pie.
- Top with the pancakes and fresh blueberries.