RECIPES › Blueberry Cardamom Pancake Cookies

Blueberry Cardamom Pancake Cookies

Name: Blueberry Cardamom Pancake Cookies
Prep time: PTM
Total time: PTM
Ingredients: 2 cups Krusteaz® Buttermilk Pancake Mix; ½ cup Unsalted butter; ¾ cup Brown sugar; 1 Large egg; 1 Large egg yolk; ½ tsp Cardamom; ½ tsp Kosher salt; ½ cup Dried blueberries

A plate of Blueberry Cardamom Pancake Cookies.

Recipe by:

Cosette Posko @cosetteskitchen

These Blueberry Cardamom Pancake Cookies are a delicious twist on traditional pancakes. Perfect for breakfast or a sweet snack!

2 cups Krusteaz® Buttermilk Pancake Mix

½ cup Unsalted butter

¾ cup Brown sugar

1 Large egg

1 Large egg yolk

½ tsp Cardamom

½ tsp Kosher salt

½ cup Dried blueberries

STEP 1

Preheat oven to 350 degrees and prepare 2 cookie sheets lined with silpat or parchment paper. Set oven rack to center of oven.

STEP 2

In the bowl of a stand mixer fitted with paddle attachment (or handheld mixer) combine your room temperature butter and brown sugar. Mix on medium-high speed for 3-4 minutes or until combined.

STEP 3

Add your egg and egg yolk and mix for another 1 minute

STEP 4

With your mixer on low, add Krusteaz Buttermilk Pancake mix, cardamom, and salt. Slowly mix on low until just combined

STEP 5

Finally, add dried blueberries and mix to combine.

STEP 6

Bake one tray at a time in center of oven for 12-14 minutes until golden brown and beginning to crackle. Remove from oven and let cool on cooling rack. Repeat with remaining dough.

STEP 7

Store cookies in airtight container for 4-5 days.

Made with Our

Buttermilk Pancake

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