Copycat Crumbl Blueberry Pancake Cookie
A soft, fluffy, pancake-like cookie with a burst of blueberry, buttery edges, and a warm “breakfast-for-dessert” vibe.
Cookie Ingredients
½ cup butter, softened
½ cup brown sugar
¼ cup white sugar
1 egg 1 tsp vanilla
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 tbsp maple syrup (for pancake flavour)
2 tbsp blueberry jam (mixed into dough)
🫐 Blueberry Center
2 tbsp blueberry preserves or pie filling
🍯 “Pancake Syrup” Glaze
¾ cup powdered sugar
1 tbsp melted butter
1 tbsp maple syrup
1–2 tbsp milk
👩🍳 Instructions
Preheat oven to 350°F (175°C).
Cream butter + sugars until fluffy. Add egg + vanilla. Add maple syrup and beat well.
Whisk dry ingredients in second bowl: flour, baking powder, baking soda, salt. Add dry to wet, mixing until just combined.
Fold in blueberry jam so it ribbons through the dough.
Scoop large cookies and gently flatten.
Press a small teaspoon of blueberry preserves into the center of each.
Bake 12–14 minutes — they should look soft and pale like pancakes. Cool completely.
Whisk glaze and drizzle over the cookie in thick lines.
💡 Pro Tips
Use wild blueberry jam for stronger flavour.
Don’t overmix once flour is added — softer dough = more pancake-like.
Warm the finished cookie 10 seconds in the microwave for “fresh off the griddle” texture.