When you see the Crumbl Cookies blueberry pancake cookie on the menu, you know breakfast and dessert have come together perfectly. This cookie has soft, thick dough that tastes like pancakes. It is topped with a blueberry buttermilk glaze and a small dollop of buttercream.
In this article, I’ll cover everything you need to know: what the cookie tastes like, its latest nutrition facts, how to make a copycat version at home, and tips if you’re watching your calories. Let’s get started.
What Makes the Crumbl Blueberry Pancake Cookie a Breakfast Dream?
Crumbl’s blueberry pancake cookie turns a classic breakfast into a sweet, portable treat. Soft, fluffy, and filled with real blueberries, it’s topped with blueberry glaze and buttercream, giving the taste of pancakes in cookie form. Fans love its nostalgic flavor and Crumbl’s signature large size.
Crumbl changes its cookie flavors every week to keep things fun. For example, in 2026, the blueberry pancake cookie came back to stores across the country, making fans happy after being away for a while. Many people said it tasted great with fall flavors like spiced oatmeal cookies, making it a cozy choice for cooler days. Since these cookies are only available for a short time, it’s smart to check your local store early because popular cookies sell out fast. This cookie is not just sweet and delicious—it’s also perfect for breakfast or dessert. Also, try Crumbl Cookies’ this week fan favorite flavor Peanut Butter Cup Skillet Cookie ft. REESE’S.
What is the Blueberry Pancake Cookie flavor?
The Crumbl Cookies Blueberry Pancake Cookie is like a sweet breakfast and dessert combined. It has a soft sugar cookie base that tastes like pancake batter, mixed with real blueberries, topped with a buttermilk-style glaze and a small dollop of buttercream to look like a pat of butter.
It’s not just about blueberries. The pancake idea comes through in the texture and flavor: the base tastes a little like pancakes, the blueberry glaze tastes like fresh berries, and the buttercream adds a rich, syrup‑like sweetness.
This flavor is popular because it combines the comfort of breakfast with the sweetness of dessert. If you enjoy blueberry muffins or pancakes with syrup, this cookie is a fancier, tastier version.
Nutritional Breakdown: Blueberry Pancake Cookie
Here are the official large‑cookie nutrition numbers for this flavor:
| Nutrient | Per Full Cookie | Per 1/4 Cookie |
|---|---|---|
| Calories | 760 | 190 |
| Total Carbohydrates | 116g | 29g |
| Total Fat | 32g | 8g |
| Protein | 8g | 2g |
| Total Sugars | 68g | 17g |
| Added Sugars | 48g | 12g |
| Fiber | 2g | 0.5g |
| Sodium | 400mg | 100mg |
| Cholesterol | 80mg | 20mg |
Key Takeaways
- With 730 calories, this is a heavy dessert, not a small snack.
- It has a lot of sugar (67 g) and carbs (109 g).
- Fat is high too, including 18 g of saturated fat.
- Protein is very low at 6 g, so it doesn’t help balance the meal.
- There’s no fiber (0 g), meaning it’s mostly sugar and starch.
Mini/Catering Size Option
If you want a smaller portion, the mini or catering size has about 240 calories for this flavor. Its nutrition is 10 g fat, 6 g saturated fat, 40 mg cholesterol, 138 mg sodium, 36 g carbs, 0 g fiber, 24 g sugar, and 2 g protein. This smaller size is easier to share or enjoy in portions.
For Crumbl catering prices visit Crumbl Cookies Catering | Menu, Prices (2025 Full Update).
Homemade Recipe: Crumbl Blueberry Pancake Cookie
If you can’t go to a Crumbl store—or just want to bake at home—here’s a copycat recipe to get a similar taste. It won’t be exactly the same because we don’t know their secret recipe, but it gives you that pancake-cookie-blueberry flavor.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups pancake mix (like Bisquick)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
Blueberry Buttermilk Glaze
- 1 cup blueberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup powdered sugar
- 2 tablespoons buttermilk
Vanilla Buttercream
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cream
Method
Make the Buttermilk Syrup Glaze
- In a small saucepan, combine brown sugar, butter, and buttermilk.
- Heat until it reaches a soft boil.
- Remove from heat and whisk in baking soda, vanilla, and powdered sugar until smooth.
- Set aside to cool.
Prepare the Cookies
- Preheat oven to 350°F (175°C).
- In a mixer, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Mix in flour, pancake mix, and baking soda until combined. The dough will be soft.
- Gently fold in blueberries. If frozen, thaw and drain them first to avoid extra moisture.
- Scoop dough balls (about 1/3 cup each) and flatten slightly to 1 inch thick on a parchment-lined baking sheet.
- Bake for 12–15 minutes, until edges are golden and centers are no longer glossy.
Make the Buttercream
- Beat butter until soft.
- Gradually add powdered sugar, then vanilla and milk until smooth and creamy.
Assemble Cookies
- When cookies are warm (not too hot), spoon a generous amount of glaze on top.
- Add a dollop of buttercream on each cookie. Serve warm.
Extra Notes:
- For blueberry glaze: simmer 1 cup blueberries, 1/4 cup sugar, 2 tbsp water for 5 minutes until jam-like. Strain into 1 cup powdered sugar mixed with 2 tbsp buttermilk and drizzle over cookies.
- For buttercream: whip 1/2 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 2 tbsp cream until fluffy.
- Cookies keep in an airtight container for up to 3 days. Dough balls can be frozen for later.
- Optional twist: try adding maple extract to the glaze for extra flavor.
Useful Tips
- Use fresh blueberries. If using frozen, dry them well first. Too much moisture makes cookies spread.
- Chill the dough for 15–20 minutes if you want thicker cookies.
- Don’t bake too long. The centers should look a little soft when you take them out. They will firm up as they cool.
- Keep cookies in an airtight container. Warm them a little before eating for the best texture.
Frequently Asked Questions
How can I make the Blueberry Pancake Cookie less caloric at home?
You can reduce the calories by replacing half of the butter with Greek yogurt and using less sugar in the glaze. This simple adjustment can lower the calorie count while still keeping the cookie soft, flavorful, and satisfying.
What’s the best way to pair the Blueberry Pancake Cookie?
The Blueberry Pancake Cookie tastes great when served warm with a cup of coffee for a breakfast-style treat. It also pairs well with vanilla ice cream when served cold as a dessert.
Are there allergens in Crumbl Cookies Blueberry Pancake Cookie?
Yes, the Blueberry Pancake Cookie typically contains common allergens such as wheat, dairy, and eggs. Always check ingredient labels and allergy information at your local store, especially if you have food sensitivities or allergies.
Can I freeze copycat Blueberry Pancake Cookies?
Yes! Copycat Blueberry Pancake Cookies freeze well. If baking from frozen, simply add about two extra minutes to the baking time. For the best texture and flavor, thaw any toppings or glaze separately before serving.