We’ve always loved experimenting with comforting classics, and our Pancake Pudding Recipe is a fun twist that combines fluffy pancakes with creamy pudding for a delightful dessert. It’s perfect for turning breakfast leftovers into something indulgent yet simple to whip up.
This innovative dish draws from cozy family traditions while adding a modern flair that’ll wow your guests. We promise it’s easy to make and packed with flavor that keeps everyone coming back for more.
Ingredients
For our Pancake Pudding Recipe, we gather fresh, high-quality ingredients that blend the fluffiness of pancakes with the creamy richness of pudding. This list is organized by the order of use, starting with base components and noting any necessary prep for optimal results.
Pancake Base Ingredients
- 2 cups all-purpose flour: Sifted to ensure lightness, as we use this for making the pancakes.
- 2 large eggs: Whisked until frothy, providing structure and richness to our batter.
- 1 ½ cups whole milk: Chilled for better mixing, to create a smooth pancake base.
- 2 tablespoons granulated sugar: For a touch of sweetness that enhances the overall flavor profile.
- 1 teaspoon baking powder: Freshly measured to help the pancakes rise perfectly.
Pudding Layer Ingredients
- 4 leftover pancakes: Prepared from the above base and cooled, sliced into 1-inch cubes for easy layering.
- 2 cups whole milk: Heated gently, serving as the creamy foundation for the pudding.
- ½ cup granulated sugar: Dissolved slowly to balance sweetness without overpowering the pancake essence.
- 3 large egg yolks: Beaten lightly, essential for the pudding’s silky texture.
- 1 teaspoon vanilla extract: Pure and high-quality, added for a warm, aromatic note that ties the dish together.
- ¼ teaspoon ground cinnamon: For a subtle spice that evokes family traditions in our modern twist.
Optional Toppings and Garnishes
- 1 cup fresh berries: Such as strawberries or blueberries, washed and halved, to add a vibrant, tangy contrast.
- Whipped cream: Homemade from 1 cup heavy cream and 2 tablespoons powdered sugar, whipped until stiff peaks form, for a luxurious finish.
- Nuts or chocolate shavings: Like ¼ cup chopped walnuts or dark chocolate, toasted if desired, to provide crunch and depth.
This selection ensures our Pancake Pudding Recipe delivers a comforting, flavorful experience that’s simple yet impressive.
Equipment Needed
Before we dive into preparing our delicious Pancake Pudding, we need to gather a few key tools to ensure smooth and efficient cooking. These items help us achieve the perfect fluffy pancakes and creamy pudding layers with ease.
We recommend the following essential equipment, organized by their primary use in the recipe:
- Mixing Bowls: Two medium-sized bowls—one for whisking dry ingredients like flour and baking powder, and another for wet ingredients such as eggs and milk—to keep our batter preparation organized and mess-free.
- Whisk: A sturdy wire whisk for blending the pancake batter smoothly, ensuring no lumps remain and helping incorporate air for extra fluffiness.
- Frying Pan or Griddle: A non-stick 10-inch pan or griddle heated to medium for cooking the pancakes evenly, giving them that golden-brown signature crisp.
- Spatula: A heat-resistant silicone spatula for flipping pancakes without tearing them, and for stirring the pudding mixture to prevent scorching.
- Saucepan: A medium-sized saucepan for heating the pudding base on the stove, allowing us to achieve the ideal creamy consistency with controlled heat.
- Measuring Cups and Spoons: A set of standard cups and spoons for accurate measurements of ingredients, which is crucial for our recipe’s balance of flavors and textures.
- Baking Dish: An 8×8 inch oven-safe dish for layering the pancakes and pudding, then baking to meld the flavors into a comforting, cohesive dessert.
- Oven Mitts: A pair of heat-resistant mitts to safely handle hot pans and dishes, protecting us during the baking process.
With these tools at hand, we’re set to transition seamlessly from mixing ingredients to creating a mouthwatering Pancake Pudding that will impress everyone at the table.
Instructions
Now that we have gathered our ingredients and essential equipment, we guide you through crafting our irresistible Pancake Pudding step by step. Each phase ensures a seamless process for a fluffy and creamy result that delights the senses.
Prepare the Ingredients
Before we begin, let’s organize our components to streamline the recipe. Start by measuring out the dry ingredients for the pancake batter: 1 ½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt into a mixing bowl. Next, prepare the wet ingredients: crack 1 large egg into a separate bowl, measure 1 ¼ cups whole milk, and melt 2 tablespoons butter then set it aside to cool slightly. For the pudding layer, tear 4 leftover pancakes into bite-sized pieces and measure 2 cups whole milk, ½ cup sugar, 3 egg yolks, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. If using optional toppings like fresh berries or whipped cream, wash and prepare them now. This setup allows for efficient mixing and assembly, enhancing the overall flavor profile of our comforting Pancake Pudding.
Make the Pancake Batter
We start by combining the dry ingredients in a large mixing bowl: whisk together the 1 ½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt until evenly blended. In another bowl, beat the 1 large egg then stir in the 1 ¼ cups whole milk and 2 tablespoons melted butter for a smooth mixture. Now, pour the wet ingredients into the dry ones and stir gently with a whisk until just combined—avoid overmixing to keep the batter light and airy, resulting in fluffy pancakes that form the perfect base for our creamy Pudding layer.
Cook the Pancakes
Heat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or oil for even cooking. Once the pan is hot, ladle about ¼ cup of batter per pancake onto the surface and cook for 2-3 minutes until bubbles form on top and the edges turn golden brown. Flip the pancake with a heat-resistant spatula and cook the other side for another 1-2 minutes until fully set and golden with a delightful crispness. Transfer the cooked pancakes to a plate and repeat with the remaining batter, yielding around 8-10 pancakes that release an inviting aroma, ready to star in our Pancake Pudding.
Assemble the Pudding
In a medium saucepan, we heat the pudding base by combining 2 cups whole milk, ½ cup sugar, 3 egg yolks, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon over medium heat. Stir constantly for 5-7 minutes until the mixture thickens to a velvety custard that coats the back of a spoon. In an 8×8 inch baking dish, layer half of the torn 4 leftover pancakes at the bottom then pour half of the warm pudding mixture over them. Add another layer with the remaining pancakes and top with the rest of the pudding, ensuring even coverage for a harmonious blend of textures that promises a comforting, flavorful bite in our Pancake Pudding.
Bake the Pudding
Preheat your oven to 350°F for optimal baking. Place the assembled baking dish in the oven and bake for 25-30 minutes until the top is set with a light golden hue and the pudding achieves a warm, creamy consistency that fills the kitchen with enticing cinnamon scents. Once done, remove the dish using oven mitts and let it cool slightly on a wire rack, allowing the layers to meld into a cohesive, irresistible treat that showcases the best of our Pancake Pudding recipe.
Make-Ahead Instructions
To streamline our Pancake Pudding preparation and make it even more convenient for busy days, we can prepare several components in advance without compromising flavor or texture. This approach allows us to focus on assembly and baking when ready, ensuring a fresh, delicious dessert every time.
Preparing the Pancakes Ahead
We recommend making the pancakes up to 2 days in advance to save time. Here’s how:
- Mix the batter early: In a large mixing bowl, combine all-purpose flour, eggs, whole milk, sugar, and baking powder as outlined in our ingredients section. Cover the batter tightly with plastic wrap and refrigerate it for up to 24 hours. This resting period enhances the fluffiness we love in our pancakes.
- Cook and store: Once mixed, cook the pancakes on a non-stick griddle until golden brown. Let them cool completely on a wire rack, then stack with parchment paper between layers to prevent sticking. Store in an airtight container in the refrigerator for up to 48 hours or freeze for up to 1 month. When freezing, arrange in a single layer on a baking sheet first, then transfer to a freezer bag for easy access.
Prepping the Pudding Base
The creamy pudding layer can be made ahead to develop richer flavors, giving us a head start on our comforting dessert.
- Cook the mixture in advance: In a medium saucepan, heat whole milk, sugar, egg yolks, vanilla extract, and ground cinnamon until it thickens into a velvety custard, as described in the step-by-step instructions. Allow it to cool to room temperature, then transfer to an airtight container. Refrigerate for up to 2 days; stir well before using to restore its smooth consistency.
- Thawing and reheating tips: If frozen, thaw the pudding base overnight in the refrigerator. Gently reheat on low heat while whisking to avoid curdling, ensuring it retains the luxurious creaminess that makes our Pancake Pudding irresistible.
Assembling the Dish
For ultimate convenience, we can partially assemble the entire dish ahead of time.
- Layer and refrigerate: After preparing the pancakes and pudding base, layer them in an 8×8 inch baking dish as per our main instructions. Cover tightly with plastic wrap and refrigerate for up to 24 hours. This allows the flavors to meld, creating a more cohesive and flavorful result.
- Baking from make-ahead: When ready to serve, remove from the refrigerator and let it sit at room temperature for 15-20 minutes. Bake as directed, adding 5-10 minutes to the baking time if assembling from cold. Always check for doneness by inserting a knife in the center—it should come out clean for that perfect, set texture.
Storage Times and Tips
To help track preparation longevity, we’ve compiled the key storage details in the table below for quick reference:
| Component | Refrigerator Storage (Up to) | Freezer Storage (Up to) | Reheating Notes |
|---|---|---|---|
| Pancake Batter | 24 hours | Not recommended | Stir before cooking |
| Cooked Pancakes | 48 hours | 1 month | Thaw in fridge; reheat in oven at 350°F for 5 minutes |
| Pudding Base | 48 hours | 1 month | Thaw in fridge; reheat on low heat while whisking |
| Assembled Dish | 24 hours | Not recommended | Bake directly; adjust time as needed |
By following these make-ahead strategies, we ensure our Pancake Pudding remains a simple, impressive treat that fits seamlessly into our schedules.
Conclusion
We’ve loved sharing this Pancake Pudding recipe as it’s a fun way to elevate everyday ingredients into something truly special. It’s perfect for creating memorable moments with family and friends.
By trying it yourself, you’ll discover how simple tweaks can lead to endless variations. We’re confident it’ll become a go-to favorite in your kitchen.
Frequently Asked Questions
What is Pancake Pudding?
Pancake Pudding is a creative dessert that combines fluffy pancakes with creamy pudding, turning breakfast leftovers into a comforting treat. It draws from family traditions with a modern twist, making it easy to prepare and perfect for impressing guests. This dish blends sweet flavors and textures for a warm, satisfying experience.
What ingredients are needed for Pancake Pudding?
You’ll need ingredients for both the pancake base and pudding layer. For pancakes: all-purpose flour, eggs, whole milk, sugar, and baking powder. For pudding: leftover pancakes, additional whole milk, sugar, egg yolks, vanilla extract, and ground cinnamon. Optional toppings include fresh berries, whipped cream, nuts, or chocolate shavings to enhance flavor and presentation.
What equipment is required to make Pancake Pudding?
Essential tools include mixing bowls for ingredients, a sturdy whisk for blending, a non-stick frying pan or griddle for pancakes, a heat-resistant spatula for flipping, a medium saucepan for pudding, measuring cups and spoons for accuracy, an 8×8 inch baking dish for layering, and oven mitts for safe handling. These ensure a smooth preparation process.
How do I make Pancake Pudding step by step?
Start by preparing pancake batter and cooking the pancakes. Then, heat the pudding base in a saucepan until it thickens into custard. Layer the pancakes and custard in a baking dish, and bake until set. The process takes about 30-45 minutes of active time, resulting in a delicious, melded dessert that’s simple to follow.
Can I make Pancake Pudding ahead of time?
Yes, you can prepare components in advance. Make pancakes up to 2 days ahead and store them in an airtight container. Prepare the pudding base ahead to let flavors develop, and assemble partially before baking. This makes it convenient for busy schedules without losing texture or taste—just bake when ready.
How should I store Pancake Pudding?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 1 month and thaw in the fridge before reheating. Reheat in the oven or microwave to maintain the creamy texture, ensuring it stays fresh and flavorful.
Are there any tips for the best Pancake Pudding results?
Use fresh ingredients and measure accurately for perfect texture. Experiment with toppings like berries or nuts for added flair. If substituting, swap all-purpose flour for a gluten-free version, but adjust liquids as needed. Allow flavors to meld by making ahead, and serve warm for the ultimate comfort.