This Blueberry Bread Pudding Pancake recipe is a cozy warm hug of a breakfast anytime of the year. The pancakes are a combination of custardy french toast and fluffy pancakes with plenty of juicy blueberries.
A towering fruit-filled stack of warm blueberry pancakes is a delicious and picture-perfect breakfast. This blueberry pancake recipe is a cross between custardy French toast and a fluffy stack of pancakes with plump and juicy blueberries. Along with a fruit salad brimming with juicy sweet watermelon, cantaloupe and strawberries and piping hot coffee, enjoy a breakfast fit for a royalty.
the ingredients for blueberry bread pudding pancakes
- cinnamon swirl bread
- whole milk
- all purpose flour
- cinnamon and nutmeg
- baking powder
- kosher salt
- large eggs
- fresh blueberries (frozen blueberries are a great substitute!)
- maple syrup
chef cooking tips for bread pudding pancakes
- The base of the pancake batter is cinnamon swirl bread. If a good bakery cinnamon bread is available, by all means use it. But the pancakes will be just as delicious with a store bought version. Soak the cubed bread in milk to soften it before stirring in the remaining ingredients.
- It is important to stir the batter just until the ingredients come together and is still lumpy. The resulting tender pancakes will puff up while they cook and will not be flat and tough.
- Unlike traditional pancakes, cook these fluffy pancakes at a lower temperature. This will ensure that they cook in the inside of the blueberry pancakes without burning the outside.
I love using a big flat griddle to make a batch of the pancake recipe all at once. The addition of the cubes of cinnamon bread and blueberries make them thicker than usual pancakes. A longer time insures the center cooks through (gooey centers are not welcome in our home) while avoiding burning the outsides.
Save time in the kitchen in the morning and mix the batter the night before you will serve them. Store it in the refrigerator overnight. Take it out of the refrigerator about 15 minutes before cooking the flapjacks. This will remove the chill from the batter before cooking a piping hot stack of blueberry bread pudding pancakes.
more breakfast recipes to try
- Freezer Fruit and Yogurt Smoothies – a make ahead breakfast!
- Easy Sausage and Spinach Breakfast Casserole – your family will love this one.
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They are a cross between custardy French toast and a fluffy stack of pancakes that are dotted with plump and juicy blueberries.
- 8 slices of cinnamon swirl bread cut into ½-inch cubes
- 2 ¼ cups whole milk
- 1 cup all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs, slightly beaten
- 4 tablespoons melted butter (plus extra for cooking and serving)
- 1 ½ cup fresh blueberries
- Warm maple syrup for serving
- Preheat oven to 200 degrees.
- Place the cubed bread in a large bowl. Add milk and stir to coat all cubes. Let sit for about 10 minutes until bread gets slightly mushy. Stir again. The bread cubes should begin to lose their shape.
- Add the cinnamon, nutmeg, flour, baking powder, salt, eggs, and melted butter. Gently stir until just combined. Let the batter rest for 5 minutes before cooking the pancakes.
- Heat a griddle or large sauté pan over medium low heat and add about 2 teaspoons of butter.
- Ladle about 1/2 cup of the batter for each pancake onto the hot griddle. Gently spread the batter out to form about a 5-inch circle. Dot each pancake with some of the blueberries.
- Cook for about 2 to 3 minutes watching carefully so the pancakes don’t burn. Flip and continue cooking for about another 2 minutes. The centers of the pancakes will be moist but cooked.
- If the pancakes are browning too much before the center it cooked, turn the heat to medium low.
- Remove pancakes to an ovenproof platter and place in the oven. Continue cooking the remaining pancakes adding more butter as needed.
- Serve with warm maple syrup and butter.
Make the pancake batter the night before you plan to serve them. Just let the batter sit out of the refrigerator about 15 minutes before cooking them. This will take the chill off the batter and the pancakes will puff up beautifully.
- Category: entree
- Method: stove top
- Cuisine: American
- Serving Size: 2 – 3 large pancakes
- Calories: 516
- Sugar: 20 g
- Sodium: 693 mg
- Fat: 20.3 g
- Saturated Fat: 9.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 71.6 g
- Fiber: 4 g
- Protein: 15.1 g
- Cholesterol: 124 mg
Keywords: homemade pancake recipe, pancake recipe easy, blueberry pancakes, breakfast, brunch ideas
Returning to this recipe from June 2016 with updates to the text, photos and adding the nutrition analysis.