• 1 teaspoon lemon zest
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream (optional, for consistency)

Equipment

  • Large mixing bowls
  • Whisk or electric mixer
  • Non-stick skillet or griddle
  • Spatula
  • Saucepan
  • Cake stand or serving platter

Instructions

Step 1: Make the Pancakes

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined (batter may be slightly lumpy). Gently fold in 1 cup of blueberries.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/3 cup of batter per pancake onto the skillet, spreading slightly to form 5-6 inch rounds. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Repeat to make 10-12 pancakes.
  6. Let pancakes cool completely on a wire rack.

Step 2: Prepare the Blueberry Compote

  1. In a saucepan over medium heat, combine blueberries, sugar, lemon juice, and lemon zest.
  2. Cook for 5-7 minutes, stirring occasionally, until blueberries release their juices and soften.
  3. Add the cornstarch slurry and stir for 1-2 minutes until thickened. Remove from heat and let cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar, beating until fully incorporated.
  3. Add vanilla extract and heavy cream (if needed) to achieve a spreadable consistency. Beat until light and fluffy.

Step 4: Assemble the Stack Cake

  1. Place one pancake on a cake stand or serving platter. Spread a thin layer of cream cheese frosting over the top.
  2. Spoon a small amount of blueberry compote over the frosting, spreading evenly.
  3. Add another pancake on top and repeat the layers of frosting and compote. Continue until all pancakes are stacked, finishing with a layer of frosting and compote on top.
  4. Garnish with fresh blueberries and a drizzle of compote, if desired.

Step 5: Serve

  1. Chill the cake for 30 minutes to set (optional, for easier slicing).
  2. Slice into wedges like a traditional cake and serve immediately.

Tips

  • Ensure pancakes are fully cooled before stacking to prevent melting the frosting.
  • For a lighter cake, use fewer pancakes (6-8) and store extras for another use.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat pancakes slightly before serving if desired.

Nutritional Information (per serving, approx. 1/8 cake)

  • Calories: 450 kcal
  • Protein: 7g
  • Fat: 22g
  • Carbohydrates: 58g
  • Sugar: 38g