This blueberry pancake pudding consists of sweet and juicy blueberries nestled between fluffy golden pancakes and creamy vanilla custard, which is binding it all together. It's a very comforting and satisfying bake, ideal to serve for breakfast, brunch or as a dessert.
Just like classic bread and butter pudding can be a great way to use up any stale bread, this blueberry casserole is a fantastic way to transform and use up any leftover pancakes!
Today's blueberry pancake pudding is the ultimate cure for those chilly months! It's like a warm hug on a plate, with gooey layers of pancakes melting into silky custard studded with bursts of sweet, juicy blueberries. This pud can also be a great treat for the Pancake Day!
My Classic Fluffy Pancakes recipe is the base for this pudding. It's also loaded with delicious blueberries, and soaked in satisfying eggy custard mixture, offering you comfort food at its finest!
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Ingredients
This pancake pudding recipe only requires basic ingredients, most of which you are likely to already have in your kitchen cupboard.
Here's what you will need to make my easy blueberry pancake pudding:
- Flour - Just some good old plain flour (all purpose flour) for the pancakes.
- Sugar - Small amount of caster sugar or granulated sugar.
- Eggs - Use large eggs.
- Baking powder and baking soda - For light and fluffy texture.
- Milk - Whole milk (full fat milk) always works best, but you can use any type.
- Soured cream - For richer texture and flavour of the pancakes.
- Blueberries - Fresh or frozen blueberries can be used.
- Double cream (heavy cream) - For the creamy custard mixture.
- Honey or golden syrup - To add a little sweetness to the custard mixture.
- Vanilla, cinnamon and lemon zest - For extra flavours.
If you don't fancy making pancakes from scratch, feel free to use shop-bought ones. This recipe works best with thick style pancakes. If you are using ready-made pancakes, you will only need the ingredients for the egg / custard mixture.
Instructions
Combine all the ingredients for the pancakes and mix until you have smooth batter.
Cook the pancakes until golden brown. Cut each pancake in half. Prepare the custard mixture.
Arrange pancakes halves in a baking dish and scatter over the blueberries, making sure to also add some blueberries between the pancakes.
Pour the custard mixture over the pancakes and blueberries and leave to stand for 30 minutes. Bake for 35-40 minutes.
Once out of the oven, allow your pancake pudding to cool for 5 minutes. Drizzle it with extra honey or golden syrup, and serve with extra custard, cream, ice cream or yoghurt.
Substitutions and Variations
- Feel free to use your favourite pancake recipe, instead of using mine. If you are looking for inspiration, or fancy something different, my Tofu Pancakes recipe will work really well! Use shop-bought pancakes if you are short on time or just don't fancy making your own.
- If you don't have any soured cream for the pancake batter, you can use buttermilk or greek-style yogurt instead.
- Use maple syrup or light corn syrup instead of honey or golden syrup.
- Add extra toppings like chocolate chips, chopped nuts or dried fruit like sultanas or cranberries.
- Mix a handful or two of fresh or frozen raspberries or blackberries to add more flavour and variety.
Equipment
Other than a couple of mixing bowls and a whisk, you only need a suitable baking dish to make this recipe.
You can use any type of oven-proof dish, whether it's glass, ceramic, or metal. You want something a bit deeper, so the pancakes can get nicely soaked in creamy custard mixture. My dish is roughly 1.5L in capacity and 25 x 18 x 5 cm in size. Any baking tin similar to this size will work.
Storage
Blueberry pancake pudding tastes best while eaten fresh, on the day it was made. Serve it while it is still warm, with some extra custard, ice cream or cream, if you'd like.
Any leftovers can be stored in the fridge for 1-2 days. Reheat in the microwave or in the oven before serving again.
I do not recommend freezing baked pancake pudding, as the custard mixture can split and turn watery when defrosted.
Top Tip
If the pudding starts catching colour and browning too much or too quickly while in the oven, cover it with aluminium foil. I typically cover it for the last 10 minutes of the baking time.
Frequently Asked Questions
Yes. You can prepare the whole pudding as per the recipe instructions and let it sit in the fridge overnight.
Absolutely! If you don't fancy making pancakes from scratch, ready made pancakes are a great alternative.
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📖 Recipe
Blueberry Pancake Pudding
Equipment
- 2 mixing bowls
- kitchen whisk
- oven proof baking dish
Ingredients
For the pancakes:
- 200 g plain flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoon sugar
- ½ teaspoon salt
- 200 ml milk
- 80 ml soured cream
- 1 large egg
- 250 g blueberries fresh or frozen
For the custard mixture:
- 150 ml milk
- 200 ml double cream
- 60 ml golden syrup or honey
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 large lemon zest only
Instructions
- Make pancake batter. In a large bowl, combine the flour, baking powder, soda, sugar and salt. In a separate bowl, combine the milk, soured cream and egg. Add the wet ingredients into the dry ingredients and whisk until you have smooth batter.200 g plain flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoon sugar, ½ teaspoon salt, 200 ml milk, 80 ml soured cream, 1 large egg
- Cook the pancakes. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon of butter and allow it to melt. Add a small ladle of batter (or use a cookie scoop or an ice cream scoop if you’d like). Cook the pancakes for about 2-3 minutes, or until the top of the pancakes begins to bubble, and the edges begin to set. Flip it over and cook for another minute or two, until both sides are golden brown. Repeat until you have used all of the batter.
- Prepare the custard mixture. In a large jug or bowl, whisk all of the ingredients together. Set aside.150 ml milk, 200 ml double cream, 60 ml golden syrup or honey, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 large lemon
- Arrange pancakes in baking dish. Lightly grease an ovenproof dish, roughly about 20 x 25 x 5 cm. Cut each pancake in half and arrange in the baking dish. Scatter the blueberries all over the pancakes, ensuring to add some between the pancakes too. Pour the custard mixture over the pancakes and blueberries. Let it sit for 30 minutes.250 g blueberries
- Bake the pudding. Preheat the oven to 170°C. Bake the pudding for 35-40 minutes, or until the custard has set. If the pancakes start browning too much, cover the pudding with aluminium foil.
- Remove from the oven, and allow to cool for 5 minutes. Drizzle with extra golden syrup or honey. Serve with custard, ice cream or cream. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- If you are short on time, you can use shop-bought pancakes. Make sure to choose thick style pancakes for this recipe.
- Choose baking dish with a bit more depth to it. You want the pancakes to be nicely soaked in the custard mixture.
- If the pudding starts catching colour and browning too much or too quickly, cover it with aluminium foil.
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