Looking for a cozy and memorable Mother’s Day or Spring brunch recipe? This Blueberry Pancake Bread Pudding is soft, creamy, comforting, and surprisingly easy to make.
Made with Scotty’s Everyday Pancake & Waffle Mix. Soft blueberry pancakes baked in a rich vanilla custard and finished with a bright lemon yogurt drizzle. Perfect for brunch, weekend gatherings, or make-ahead breakfasts.
Whether you’re hosting a weekend brunch, or simply craving a comforting breakfast treat, this recipe delivers all the indulgent flavor—without the sugar overload.
Soft and comforting with bakery-style flavor
No sugar added and gluten free
Perfect for spring brunch gatherings
Great use for leftover pancakes
Easy to prepare ahead of time
Beautiful served warm with fresh blueberries and cream
2 tablespoons melted unsalted butter or avocado oil
6 oz organic blueberries (about 1¼ cups)
Custard
3 large eggs
2 cups half-and-half
⅓ cup Scotty’s Everyday Allulose & Monk Fruit Sweetener
1½ teaspoons Scotty’s Everyday Vanilla Extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Lemon Yogurt Sauce
⅓ cup plain Greek yogurt
2 tablespoons half-and-half
2 tablespoons Scotty’s Everyday Allulose & Monk Fruit Sweetener
2 teaspoons lemon zest
Pinch of salt
Directions
Prepare the Pancakes
Prepare the pancake batter according to the package directions using the pancake mix, eggs, water, vanilla, and melted butter or oil. Let the batter rest for 5 minutes.
If needed, add additional water 1 tablespoon at a time until the batter is easy to spoon and spread into 4-inch pancakes. The batter should be thick but spreadable. (You don’t want the batter too thick or the batter won’t yield enough pancakes to make the pudding.)
Heat a lightly greased griddle or nonstick skillet over medium heat. Pour about ¼ cup batter for each pancake onto the hot surface and gently spread into a 4-inch circle.
Cook until the edges appear dry and the bottoms are golden brown, about 1–2 minutes. Flip and cook another minute, or until the centers spring back lightly when touched.
Assemble the Pancakes
Lightly grease an 8 x 8-inch baking dish.
Slice each pancake in half and arrange cut-side down in overlapping rows in the baking dish. Scatter half of the blueberries between the pancake layers and over the top.
Prepare the Custard
In a large bowl, whisk together the eggs, half-and-half, sweetener, vanilla, cinnamon, and salt until smooth.
Pour the custard evenly over the pancakes. Cover and refrigerate at least 4 hours or overnight to allow the custard to fully soak into the pancakes.
Bake
Preheat oven to 350°F.
Bake uncovered for 45–50 minutes, or until puffed and the custard is set in the center.
Allow the bread pudding to cool for 10 minutes before serving.
Make the Lemon Yogurt Sauce & Finish
Whisk together the yogurt, half-and-half, sweetener, lemon zest, and salt until smooth.
If needed, thin with additional half-and-half, 1 teaspoon at a time, until the sauce reaches your desired consistency.
Top with the remaining blueberries and drizzle with sugar-free syrup or Lemon Yogurt Sauce.
Recipe Note
Tip: Pancakes can be prepared up to 2 days ahead and refrigerated.
Tip: Sauce can be made 1–2 days ahead and refrigerated. Bring to room temperature before serving.
