Butterscotch Pudding Pancakes

sweet breakfastsbreakfasthot breakfastspancakeseasy recipes

Jun 7

Written By Anadi Misra

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These butterscotch pudding pancakes are absolutely delicious, and you definitely have to make these pancakes for your next Pancake Sunday!

An Unbelievably Tasty Treat!

Fluffy butterscotch pudding pancakes to start the day! Stay in your PJ’s and enjoy this comforting stack for a relaxing weekend!

While I’m a huge chocolate guy, I’ve always had a soft spot in my heart for butterscotch. My mom really loves butterscotch ice cream, so even though I was enjoying chocolate ice cream back in India, she convinced my sister and I to try some. Yep, it sure is tasty, I can tell you that! When I came to Canada and saw butterscotch instant pudding, I knew that I had to have it, as it had been a really long time since I had shared a tasty butterscotch ice cream with my mom. It really is an underrated dessert to me, but every time I have something butterscotch-flavoured, I savour every single bite.

I made the pudding as per package directions and topped it with whipped cream. Yum! That sure was a simple but really delicious dessert that’s easy to make! I got some more packages of the pudding and was wondering what creative ways I could use this pudding in my everyday cooking. Well, that’s how these pancakes came to be!

Why These Pancakes Rock!

If you’re a butterscotch lover you’ll love how every bite of these pancakes has an incredible butterscotch flavour. We’re going to add half the pudding mix into the pancake batter, and using the remaining half of the package to make a butterscotch cream as a topping. These pancakes will be so fluffy and airy to make an extremely satisfying stack!

Ingredients for Butterscotch Pudding Pancakes

These pancakes are really easy to make and you’ll see how they’re extremely delicious! This recipe uses some pantry staples, such as:

All purpose flour
Milk
1 package of Butterscotch Jello Pudding
Vanilla extract
Brown sugar
Baking powder
Egg
Banana
Greek yogurt

Why Brown Sugar?

For this pancake recipe, I used brown sugar to further enhance the caramel flavour that comes from the butterscotch. You can use either light or dark brown sugar, but a dark brown sugar will have a more complex flavour that resembles molasses, so I recommend you use that.

A tip for brown sugar

This tip is so essential to store brown sugar! I store all my flours, grains, and powdered sweeteners in large glass jars. When storing my brown sugar, it would always become rock solid. I’ve honestly avoided using brown sugar just because I didn’t want to deal with trying to break it, it was simply indestructible! But purchasing a terra cotta brown sugar saver really has saved my brown sugar!

All you need to do is soak the bear (or whatever shape you chose!) in water for about 15 minutes. Then, add it to your jar of brown sugar. Within just about 2 hours my brown sugar was soft and easy to scoop out with a spoon! You need to repeat this every three months or so, or whenever you find your brown sugar has hardened up again.

How to Make the Pancakes

The recipe for these butterscotch pudding pancakes have three components: The batter, the butterscotch cream, and a banana whipped cream. That may be intimidating, but trust me, each part is quite easy to make! When you see how all these components work together to make an epic stack, it’ll be well-worth the effort!

Preheat your oven to 200 F. We will make sure the pancakes stay hot by adding them to the oven once they’ve finished cooking.
Use half of your Jello pudding mix and add to a large bowl. Add the all-purpose and whole wheat flour and brown sugar, and mix well. I’ve found that using half all-purpose flour and half whole wheat help the pancakes be ultra fluffy and have a slightly nutty texture. The whole wheat flour also gives the pancakes a rustic brown colour.

3. In a separate bowl, combine the milk, vanilla extract, and egg. I use 1% or 2% dairy milk for optimal flavour and I find dairy milk helps the fluffiness of the pancake. Substitute with your milk of choice, but I can’t guarantee the results will be the same.

4. Then, combine the wet and dry mixtures. We whisk the wet and dry ingredients separately so that there are no lumps. Eggs and milk have a different consistency, so it’s better to have those ingredients mixed on their own. Also, the dry ingredients will be fine and mixed together, which will help create a smooth batter.

5. Heat a pan on medium heat, and add butter or oil to cook. I recommend you use butter because it will add a nice flavour to the pancakes.

6. Pour 1/4 cup of the batter onto the pan. Cook for 2-3 minutes until you start seeing bubbles, then flip the pancake. Reduce the heat to medium-low and cook for 1-2 minutes. Transfer your pancake onto a baking sheet and keep it warm in your oven.

Repeat steps 3-4 for the remainder of your batter. In the meanwhile, make your butterscotch cream and the banana-yogurt whipped cream.

How to Make the Butterscotch Cream

All you have to do here is add the remaining Jello pudding mixture into a large bowl. Slowly add in milk until you’ve reached the desired consistency.

How to Make the Banana-Yogurt Cream

Simply mash a banana into a bowl and mix with some Greek yogurt. Greek yogurt is thick and creamy which help it to become fluffy once whisked together with banana.

Bring it All Together

For each pancake, spread a spoonful of butterscotch cream, followed by banana-yogurt cream. Layer, with another pancake and repeat for remaining pancakes. Serve hot an enjoy.

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Breakfast, Pancakes, Healthy

American

Yield: 6 pancakes

Author: Anadi

Butterscotch Pudding Pancakes

Using butterscotch pudding mix in the batter and as a creamy topping, you'll enjoy the simple taste of butterscotch all throughout the pancakes. Add a big scoop of homemade whipped banana and Greek yogurt topping and you have a stack to remember!

Prep time: 20 MCook time: 15 MTotal time: 35 M

Ingredients:

For the pancakes

1 Cup all purpose flour
1 Cup milk
2 tsp baking powder
1/2 pack butterscotch Jello pudding mix
1/2 tsp vanilla extrac t
2 Tbsp brown sugar
1 large egg

For the butterscotch cream

1/2 pack of Jello instant pudding mix butterscotch
1/2 cup milk

For the banana-yogurt whipped cream

1 banana, mashed
4 tbsp plain Greek yogurt

Instructions:

For the pancakes

Preheat oven to 200 F.
Reserve half of the dry Jello pudding mixture for the topping. In a bowl, combine the dry ingredients together and in another bowl combine the wet ingredients together. Combine wet and dry ingredients and whisk until combined.
Heat a pan on medium heat with some oil or butter.
Pour 1/4 cup of your batter onto the pan. Cook for 2-3 minutes until you start seeing bubbles, then flip the pancake. Reduce the heat to medium-low and cook for 1-2 minutes.
Transfer your pancake onto a baking sheet and keep it warm in your oven.
Repeat steps 3-4 for the remainder of your batter. In the meanwhile, make your butterscotch cream and the banana-yogurt whipped cream.
To serve, for each pancake, spread a spoonful of butterscotch cream, followed by banana-yogurt cream. Layer, with another pancake and repeat for remaining pancakes. Serve hot an enjoy.

For the butterscotch cream