Blueberry Pancake Pizza for Two

Half batch of the cast-iron blueberry pancake pizza—perfect for brunch à deux.

All nutrition facts are AI generated and approximate.

Ingredients

Pancake

• ⅝ cup all-purpose flour
• 1 Tbs granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 Tbs butter, melted
• ⅝ cup buttermilk
• 1 large egg
• ½ pint blueberries

Lemon mascarpone whip

• ¼ cup mascarpone
• ¼ cup heavy whipping cream
• 1 Tbs lemon juice
• ½ Tbs honey

Candied pecans

• ½ cup chopped pecans
• 2 Tbs granulated sugar
• ½ tsp salt

Bacon

• 6 oz bacon, chopped

Directions

Pancake method adapted from Patty Catalano, The Kitchn.

1. Batter: Mix flour, sugar, baking powder, soda, and salt. Whisk melted butter, buttermilk, and egg; fold into dry until just combined. Cover and chill while you prep toppings.
2. Whip: Beat mascarpone, cream, lemon juice, and honey to stiff peaks. Refrigerate.
3. Pecans: In a nonstick skillet, cook pecans with 2 Tbs sugar and ½ tsp salt until sugar dissolves; pour onto parchment to cool.
4. Preheat oven to 350°F.
5. In an 8-inch cast-iron skillet, cook bacon until crisp. Transfer bacon to paper towels. Pour off excess fat, leaving a light coating in the pan.
6. Spread batter evenly in the skillet. Dot with half the blueberries. Bake 18–22 minutes until golden and a toothpick comes out clean.
7. Cool 10–12 minutes (the skillet is still hot—use oven mitts). Set a large plate on top of the skillet, hold the plate and skillet firmly together, and carefully invert so the pancake drops onto the plate in one piece—easier for spreading toppings.
8. Top with mascarpone mixture, bacon, candied pecans, and remaining blueberries.