Baked Blueberry Pancake Bliss

Essential Ingredients for Your Pudding

Crafting this comforting pancake pudding requires only a handful of basic ingredients, many of which you likely already have stocked in your pantry and refrigerator. We focus on simple, high-quality components to achieve the best flavor and texture.

Here’s a detailed look at what you will need to create this easy and incredibly delicious blueberry pancake pudding:

• Flour: Standard plain flour (all-purpose flour) is perfect for creating light and airy pancakes that will soak up the custard beautifully.
• Sugar: A small amount of caster sugar or granulated sugar adds a subtle sweetness to the pancakes without overpowering the natural flavors of the blueberries and custard.
• Eggs: Large eggs are crucial for both the pancake batter, providing structure, and the rich, creamy custard, giving it that classic eggy, silky texture.
• Baking Powder and Baking Soda: These leavening agents work in harmony to ensure your pancakes are wonderfully light, fluffy, and tender, forming the perfect base for your pudding.
• Milk: While any type of milk can be used, whole milk (full-fat milk) is highly recommended for both the pancakes and the custard, as it contributes to a richer, more luxurious taste and texture.
• Soured Cream: This ingredient is a secret weapon for incredibly moist pancakes. It adds a delightful tang and richness, enhancing the overall flavor and tenderness of the pancake layers.
• Blueberries: The star of the show! Both fresh and frozen blueberries work wonderfully here. If using frozen, there’s no need to thaw them beforehand; they’ll release their juices as the pudding bakes, infusing it with even more flavor.
• Double Cream (Heavy Cream): Essential for the luscious, silky texture of the custard mixture. It provides a creamy richness that binds all the components together.
• Honey or Golden Syrup: These natural sweeteners add depth and a lovely golden hue to the custard. You can choose whichever you prefer for a delicate, balanced sweetness.
• Vanilla, Cinnamon, and Lemon Zest: These aromatics are key to elevating the pudding’s flavor profile. Vanilla extract adds warmth, cinnamon provides a comforting spice, and fresh lemon zest brightens the entire dish, cutting through the richness beautifully.

Time-Saving Tip: If you’re pressed for time or simply prefer convenience, don’t hesitate to use quality store-bought pancakes. This recipe is designed to work seamlessly with thicker-style pancakes. If opting for ready-made pancakes, you’ll only need to focus on preparing the delightful egg and custard mixture, making this a quick and easy dessert or breakfast assembly.

1. Prepare the Pancake Batter: In a large mixing bowl, whisk together all the dry ingredients for the pancakes: flour, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the wet ingredients: milk, soured cream, and egg. Gradually add the wet mixture to the dry ingredients, stirring until a smooth, lump-free batter is formed. Be careful not to overmix, as this can lead to tough pancakes.

2. Cook the Pancakes: Heat a non-stick frying pan over medium heat and add a tablespoon of butter, allowing it to melt and coat the pan. Pour a small ladleful of batter into the pan for each pancake. Cook for about 2-3 minutes per side, or until the surface of the pancake shows bubbles and the edges are set and golden brown. Flip and cook for another minute or two until both sides are beautifully browned. Repeat this process until all the batter is used. Once cooled slightly, cut each pancake in half.

3. Prepare the Custard Mixture: In a large jug or bowl, whisk together the milk, double cream, golden syrup or honey, eggs, vanilla extract, cinnamon, and lemon zest until well combined and smooth. This creates the rich, flavorful base that will soak into your pancakes.

4. Assemble and Soak the Pudding: Lightly grease an ovenproof baking dish (approximately 20 x 25 x 5 cm or 1.5L capacity). Arrange the halved pancakes in layers within the dish, scattering the fresh or frozen blueberries generously over and between the pancake layers. Pour the prepared custard mixture evenly over the pancakes and blueberries, ensuring every part is well covered. Allow the pudding to sit at room temperature for at least 30 minutes, giving the pancakes time to absorb the delicious custard.

Essential Equipment for Effortless Baking

You won’t need any specialized kitchen gadgets to make this delicious blueberry pancake pudding. A few standard items are all that’s required to bring this recipe to fruition.

Beyond a couple of basic mixing bowls for combining your ingredients and a trusty kitchen whisk to ensure everything is smooth, the most important piece of equipment you’ll need is a suitable oven-proof baking dish.

You can use any type of oven-safe dish you have on hand, whether it’s made of glass, ceramic, or metal. The key is to choose one with a bit of depth. This ensures that your pancake layers can be generously soaked in the creamy custard mixture, leading to a truly moist and decadent pudding. Our recommended dish size is roughly 1.5 liters in capacity, measuring approximately 25 x 18 x 5 cm (10 x 7 x 2 inches). Any baking tin or casserole dish similar in dimensions will work perfectly for this recipe.

Storing and Reheating Your Pudding

This blueberry pancake pudding is truly at its best when served fresh and warm, straight from the oven on the day it’s made. The aroma and textures are simply incomparable during this time. We highly recommend enjoying it with extra custard, a scoop of vanilla ice cream, or a dollop of fresh cream for the ultimate indulgence.

Should you find yourself with any delicious leftovers (a rare occurrence!), they can be stored in an airtight container in the refrigerator for 1-2 days. To enjoy them again, simply reheat individual portions in the microwave until warmed through, or place the entire dish back in a preheated oven at a moderate temperature until piping hot. This helps to restore some of its original comforting texture.

Freezing Recommendation: We do not recommend freezing the baked pancake pudding. The delicate custard mixture has a tendency to separate and become watery once defrosted, which can significantly affect the texture and overall enjoyment of the dish. It’s best savored fresh or within a couple of days from the fridge.

Absolutely! This pudding is a fantastic make-ahead option. You can assemble the entire pudding, following all recipe instructions up to step 4 (arranging pancakes, blueberries, and pouring custard). Once assembled, cover the dish tightly with plastic wrap and let it sit in the refrigerator overnight. The next day, simply remove it from the fridge about 30 minutes before baking, then proceed with step 5 as per the recipe instructions. This allows the flavors to meld beautifully and makes for an effortless morning bake.

Yes, absolutely! If you’re short on time or prefer not to make pancakes from scratch, store-bought pancakes are a perfect and convenient alternative. Just make sure to choose thicker-style pancakes, as they will hold up better when soaked in the custard. Simply skip the pancake-making steps and proceed directly to arranging your ready-made pancakes in the baking dish with the blueberries and custard mixture.

Any oven-safe dish will work, including glass, ceramic, or metal. The most important factor is the depth of the dish. You want a dish that’s deep enough to allow the pancakes to be well-submerged in the creamy custard, ensuring maximum flavor absorption and a wonderfully moist texture. A dish around 1.5 liters capacity and approximately 25 x 18 x 5 cm (10 x 7 x 2 inches) is ideal.

While blueberries are fantastic in this recipe, feel free to get creative with other fruits! Raspberries, blackberries, sliced peaches, or even thinly sliced apples (perhaps with a sprinkle of extra cinnamon) would make delicious substitutions or additions. Adjust the sweetness of the custard slightly if your chosen fruit is particularly tart or sweet.