Blueberry Pancake Pudding
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
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter or oil.
- In a large bowl, mix the pancake mix, milk, eggs, sugar, vanilla extract, and cinnamon until combined.
- Gently fold in the blueberries.
- Pour the mixture into the prepared baking dish.
- Bake in the preheated oven for 25-30 minutes or until set and golden on top.
- 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