When we lived in Dallas, my husband would travel back and forth to Houston weekly for work. He always talked about all the delicious food he would eat. It all sounded amazing, especially since I was cooking for myself, a 3-year-old, and a 1-year-old. We lived on a rotation of pancakes, mac and cheese, and hot dogs.
It’s been over five years since we lived in Texas, and Tim constantly talked about taking me back to Houston so we could do a food tour of his favorite restaurants. The tickets to Texas, however, were so pricey, we couldn’t justify it.
Enter the lovely year of 2020 and COVID-19 in all her glory, and we were able to find some very inexpensive flights to Houston. We were off for a three day getaway with no kids.
When I say food tour, I mean food tour. We ate our way through Houston. Technically, it was the only thing to do because COVID had everything else closed.
When we travel, I tend to pick the breakfast restaurants. I LOVE eating breakfast out. My go-to is usually an eggs benedict dish. It’s something yummy that I never make for myself, so I always order it. On our last morning in Houston, we picked this cute breakfast joint called Snooze A.M Eatery. The flight of pancakes on the menu had us so curious, we knew we had to try it. The flight included three different pancakes: blueberry danish, sweet potato, and pineapple upside down. Hands down our favorite of the three was the blueberry danish one.
I knew I had to try recreating the blueberry danish pancake. It tasted just like a blueberry danish. Duh, I know. It was incredible. It took a few tries, but I think this past weekend we nailed it. So gather your ingredients and make sure you have everything you need to make this for a weekend breakfast!
There are a few steps to this recipe. Keep in mind that everything but the pancake batter can be made ahead of time and refrigerated. I tend to make the frosting, sauce, and filling a day in advanced.
The buttermilk pancake recipe is one my sister-in-law gave to me. It was a combination of two recipes she used, and said it was from the New York Times. I don’t have a link to that recipe since you have to have a subscription, but man, it is a winner. The pancakes are light and fluffy; everything a pancake should be.
To make these a blueberry danish pancake, I made a cream cheese mixture that you plop right into the middle of the batter while cooking. When you cut into them, the cream cheese is warm and spills out. Then I topped them with a blueberry sauce and a drizzle of buttermilk frosting. These pancakes are what weekend breakfasts are made of!
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