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Blueberry and Cinnamon Pancake Bake

Put those leftover pancakes to good use in this rich, creamy pancake bake
Pancake Bake

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Bake your leftover pancakes in this tasty bread pudding, and enjoy as brunch or dessert.

This recipe is courtesy of Rachel Schultz.

Ingredients

  • 15 small pancakes
  • 1 Cup blueberries
  • 6 eggs
  • 1 1/2 Cup milk
  • 1 Cup heavy cream
  • 1/2 Cup sugar
  • 1 Tablespoon vanilla extract
  • 1/2 Cup flour
  • 1/4 Cup brown sugar
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon salt
  • 1/4 Cup butter, cubed, at room temperature
  • Powdered sugar, to garnish
  • Maple syrup, to serve

Directions

Slice the pancakes in half. Arrange them in 2 rows in a baking dish, with the flat side at the bottom of the dish. Scatter blueberries over the pancakes.

Whisk together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the pancakes.

Mash together flour, brown sugar, cinnamon, salt, and butter, until a crumble texture forms. Sprinkle over the pancakes.

Chill for at least 2 hours.

Preheat the oven to 350 degrees F.

Bake for 50-60 minutes. Sift powdered sugar on top and drizzle with maple syrup before serving.