Every wonder what to do with leftover pancakes? This Blueberry Almond Pancake Pudding is the perfect solution. Pancakes, blueberries, and custard combine to make an epic breakfast casserole.
Maple syrup and additional fresh blueberries and almond slices to garnishoptional
Instructions
Begin by preparing the pancakes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, sour cream, one egg, and almond extract. Stir the milk mixture into the flour mixture until just combined.
Heat a griddle or nonstick pan over medium heat. Lightly coat with butter. Use a 1/4 measuring cup to ladle the pancake batter onto the griddle. Cook 3-4 minutes until bubbles form on the top of the pancakes. Flip and cook until set in the middle. Repeat with all the batter. You will have about 12 pancakes.
Slice the pancakes in half. Place the pancakes cut-side down into a 8x8 baking dish. Scatter with about 3/4 of the blueberries, tucking a few in-between the pancakes. Repeat with the sliced almonds. Then, in a separate bowl, whisk together the eggs, half-and-half, sugar, vanilla, almond extract, cinnamon, and salt. Pour the egg mixture over the pancakes and chill for at least four hours or overnight.
Preheat the oven to 350 degrees F. Bake 30-40 minutes until puffed in the middle and set. Let stand for 10 minutes before serving.
To serve, use a spoon to plate the pancake pudding. Garnish with a whoosh of Reddi-wip and top with maple syrup and additional fresh blueberries and sliced almonds.