Blueberry Maple Filled Pancake Balls


Blueberry Pancake Balls

  • 750g of buttermilk pancake mix
  • 756g of tap water, filtered
  • 190g of blueberries, dried, chopped ¼", reduced moisture, no added sugar

Blueberry Maple Jam Filling

  • 260g of blueberries, IQF
  • 45g of maple sugar, granulated
  • 0.2g of clarified lemon juice concentrate (400 GPL)
  • 0.1g of sea salt
  • 0.5g of natural maple-type flavor (OC-03358)
  • 14g of filtered water, cold, slurry with arrowroot starch
  • 8.25g of arrowroot starch, slurry in filtered water


  • 55mm cake ball maker or Danish aebleskiver pan


Blueberry Pancake Balls

  1. Combine ingredients in mixing bowl with paddle attachment.
  2. Mix on low speed until incorporated (less than 1 minute).
  3. Preheat cake ball maker to 350°F.
  4. Fill the cavities of the cake ball maker with approximately 40 grams of batter.
  5. Cook until the bottoms begin to pull away from the sides. 
  6. Use pointy tools or skewers to flip each pancake upside-down in cake ball maker wells.
  7. Cook until the balls are cooked all the way to the centers, turning occasionally on the cake ball maker wells if desired.
  8. Cool on a parchment-lined sheet tray.

Hold time/shelf life: 3 months, frozen.

Blueberry Maple Jam Filling

  1. Combine all ingredients except flavor extract and starch slurry in a small saucepan.
  2. Bring to a simmer while stirring.
  3. Stir in starch slurry and flavor and return to a simmer for approximately 1 minute.
  4. Jam will begin to thicken as the starch is gelatinized.
  5. Remove from heat and place in a container. Cover, label, and refrigerate.

Hold time/shelf life: 5 days, refrigerated.

Filled Blueberry Pancake Balls

  1. Inject Blueberry Maple Jam Filling into the center of each pancake ball. Each pancake ball filling is approximately 1 tablespoon (or 7 grams).

serving size: 3 each

About This Recipe

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