Blueberry Pancake Pizza

A decadent breakfast pizza with blueberry pancake, lemony mascarpone whip, candied pecans, and bacon—best enjoyed when you have time to linger at the table.

Step by step

All nutrition facts are AI generated and approximate. Totals vary with how much bacon you use.

Ingredients

Pancake

• 1¼ cups flour
• 2 Tbs granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 Tbs butter, melted
• 1¼ cups buttermilk
• 2 eggs
• 1 pint blueberries

Lemon mascarpone “cheese”

• ½ cup mascarpone
• ½ cup heavy whipping cream
• 2 Tbs lemon juice
• 1 Tbs honey

Candied chopped pecans

• 1 cup chopped pecans
• ¼ cup sugar
• 1 tsp salt

Bacon

• 1 (12 oz) package bacon, chopped.

Directions

1. Make the pancake batter. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together melted butter, buttermilk, and eggs. Add the wet ingredients to the dry and stir just until combined—it may look a little lumpy; that’s OK. Cover and refrigerate while you work on the next steps.
2. Lemon mascarpone whip. In another bowl, combine mascarpone, heavy cream, lemon juice, and honey. Beat at medium speed until stiff peaks form, about 2–4 minutes. Refrigerate.
3. Candied pecans. In a nonstick skillet, add pecans, sugar, and salt. Stirring constantly over medium heat, cook until the sugar has fully dissolved. Pour onto a parchment-lined pan to cool.
4. Preheat oven to 350°F.
5. In a large cast-iron skillet, cook chopped bacon until crispy. Remove from heat, spoon bacon onto a paper towel–lined plate, and pour the bacon fat into a heatproof metal bowl.
6. Spread the pancake batter in the skillet. Drop half of the pint of blueberries evenly into the batter. Bake 25 minutes or until golden brown and a toothpick comes out clean.
7. Let the pan cool 15 minutes.
8. If you’re feeling daring, flip the pancake onto a pizza pan; if not, it can be topped and served from the cast iron.
9. Spread the mascarpone mixture over the pancake. Top with bacon, candied pecans, and the remaining blueberries.

Thanks to Patty Catalano of thekitchn for the pancake part of the recipe.

Notes

• Don’t overmix: Stir the batter just until combined—a few lumps are fine and keep the pancake tender rather than tough.
• Rest the batter: Chilling it while you prep the toppings lets the leavening hydrate for a fluffier bake.
• Watch the pecans: Stir the sugar constantly over medium heat and pour them out the moment it dissolves so they don’t scorch.
• Skip the flip: If flipping the pancake feels risky, top and serve it right from the cast-iron skillet.
• Make ahead: The mascarpone whip and candied pecans can be made earlier and refrigerated until you assemble.

Why This Works

• Double leavening: Baking powder and soda react with the acidic buttermilk to give the pancake lift and a light crumb.
• Cast-iron heat: A preheated cast-iron skillet gives even, steady heat for a golden, set edge on the baked pancake.
• Stiff-peak whip: Beating mascarpone with cream to stiff peaks builds a lemony topping sturdy enough to hold the pecans and berries.
• Candied crunch: Caramelizing sugar around the pecans adds crackly texture and toasty flavor against the soft pancake.
• Salty-sweet balance: Crisp bacon plays off the sweet blueberries and honeyed whip so the pizza never feels cloying.