Go Back
–+ servings

Blueberry Pancake Pudding

A delightful twist on traditional pancakes, this Blueberry Pancake Pudding combines fluffy pancake goodness with a warm, custardy texture, making it a perfect dish for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups pancake mix
  • 1.5 cups milk
  • 2 large eggs
  • 1 cup fresh blueberries Ensure they're fresh for the best flavor.
  • 0.25 cups sugar Adjust based on desired sweetness.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • Butter or oil for greasing Used to grease the baking dish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter or oil.
  2. In a large bowl, mix the pancake mix, milk, eggs, sugar, vanilla extract, and cinnamon until combined.
  3. Gently fold in the blueberries.
  4. Pour the mixture into the prepared baking dish.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until set and golden on top.
  2. Allow to cool slightly before serving.

Nutrition

Serving: 1Calories: 220kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 8g

Notes

Serve warm topped with powdered sugar, maple syrup, whipped cream, or fruit. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.

Tried this recipe?

Let us know how it was!