Blueberry Pancake Pudding is a delightful twist on traditional pancakes. This cozy dish combines the fluffy goodness of pancakes with the warm comfort of a baked pudding. It’s perfect for breakfast, brunch, or even dessert! With sweet blueberries mixed in, every bite is bursting with flavor. This recipe is easy to make and needs just a few common ingredients. Plus, it only takes about 30 minutes to bake, making it a quick choice for busy mornings. Whether you serve it to family or friends, this blueberry pancake pudding is sure to impress everyone at the table.

Why You’ll Love This Blueberry Pancake Pudding

Blueberry Pancake Pudding is a simple yet delicious treat. It has a soft, fluffy texture that melts in your mouth. The sweet blueberries add a burst of flavor, creating a perfect balance with the pancake base. It is also versatile; you can enjoy it warm with maple syrup or topped with whipped cream. This dish is not only tasty but also filling, making it a great start to your day. Plus, it’s so easy to make that even beginner cooks can succeed!

How to Make Blueberry Pancake Pudding

Ingredients You’ll Need

2 cups pancake mix
1 1/2 cups milk
2 large eggs
1 cup fresh blueberries
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Butter or oil for greasing

Step-by-Step Directions

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.
5. Bake in the preheated oven for 25-30 minutes or until set and golden on top.
6. Allow to cool slightly before serving. Enjoy warm!

How to Serve Blueberry Pancake Pudding

Serve the pudding warm to enjoy its soft texture. You can drizzle some maple syrup over it or serve it with a dollop of whipped cream. Fresh whipped cream or a scoop of vanilla ice cream pairs wonderfully as well. For added crunch, sprinkle some granola on top.

How to Store Blueberry Pancake Pudding

To store leftovers, let the pudding cool completely. Place it in an airtight container and keep it in the refrigerator for up to three days. To reheat, simply warm it in the oven or microwave. Enjoy it again as a quick breakfast or snack!

Tips for the Best Blueberry Pancake Pudding

For the best flavor, use fresh blueberries. If they are not in season, you can use frozen blueberries; just do not thaw them before adding. Ensure you mix the batter gently to keep it fluffy. Lastly, let the pudding cool for a few minutes before cutting to prevent it from falling apart.

Recipe Variations

You can modify this recipe by adding nuts or chocolate chips for extra flavor. If you prefer a healthier option, use whole wheat pancake mix and reduce the sugar. Adding a little lemon zest can also enhance the blueberry taste.

Frequently Asked Questions (FAQs)

Can I use different fruits instead of blueberries?
Yes, you can! Raspberries, strawberries, or blackberries also work well for this pudding.

Can I make this ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just pour it into the baking dish and bake it in the morning.

Is this dish gluten-free?
You can make it gluten-free by using a gluten-free pancake mix instead of regular pancake mix.

Blueberry Pancake Pudding

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A delightful twist on traditional pancakes, this Blueberry Pancake Pudding combines fluffy pancakes with warm baked pudding, perfect for breakfast or dessert.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups pancake mix
• 1 1/2 cups milk
• 2 large eggs
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Butter or oil for greasing

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Instructions

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.
5. Bake in the preheated oven for 25-30 minutes or until set and golden on top.
6. Allow to cool slightly before serving. Enjoy warm!

Notes

For best flavor, use fresh blueberries. If unavailable, frozen blueberries can be used without thawing. Allow the pudding to cool slightly before cutting.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 10g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 70mg