Blueberry Pancake and Butter Pudding

Blueberry Pancake and Butter Pudding ready for the oven

This tasty pudding is a take on bread and butter pudding, replacing the bread with pancakes and adding fruit – to be healthy!  This would make a great alternative dessert (or breakfast) on Pancake Day or a good way to use up leftover pancakes – should there ever be such a thing! You can use shop bought pancakes or make your own, these Fluffy Pancakes would be perfect for this.

Blueberry Pancake and Butter Pudding

Ingredients (Serves 4)

50g Butter, softened
5 Pancakes
2 Eggs
140ml Carton Double Cream
225ml Milk
1 tsp. Vanilla Extract
2 tbsp. Caster Sugar
100g Blueberries
Icing Sugar, for sprinkling


  • Preheat the oven to 160C / 140C Fan / Gas 3 and grease a small shallow baking dish with a little butter
  • Cut the Pancakes in half and lightly butter the slices
  • Arrange the pancakes cut side down in the dish with the buttered side up
  • In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar
  • Sprinkle over the blueberries and then pour over the creamy mixture
  • At this stage you can either cook straight away or leave covered in the fridge for the pancakes to soak up the creamy custard.  I left mine for about 12 hours, but even a couple of hours would be fine
  • When ready to bake, put the dish in a roasting tin and pour hot water around it to a depth of about 2.5cm / 1 in.
  • Bake for 35 minutes until the pudding is just set (it should be yellow inside and nicely browned on top)
  • Dust with icing sugar and serve with whipped or poured cream or even ice cream!

Blueberry Pancake and Butter Pudding ready to eat