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Blueberry and Cinnamon Pancake Bake

Blueberry and Cinnamon Pancake Bake


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

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

Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through, about 25 minutes. Remove from oven let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.