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.

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

• Rest the batter: Keep it cold in the fridge while you prep the toppings.
• Whip to stiff peaks: Beat the mascarpone mixture firm so it holds its shape on top.
• Bacon first: Cook the bacon early and save the rendered fat for extra flavor.
• Let it cool: Give the pancake 15 minutes before topping so the whip doesn’t melt.
• Flip optional: Turn it onto a pizza pan if you’re feeling daring, or simply serve from the skillet.

Why This Works

• Cast-iron bake: The skillet’s even, retained heat sets the thick pancake with a golden crust.
• Don’t overmix: Leaving a few lumps limits gluten so the pancake stays tender.
• Stiff-peak whip: Mascarpone beaten with cream to firm peaks makes a stable topping that won’t slide off.
• Cool before topping: Letting the pancake cool keeps the mascarpone whip from melting into it.