Pancake Pudding Cake(Country Kettle Opryland Usa)
A comforting pancake pudding cake featuring oats, cinnamon, and vanilla, with a moist, cake-like texture perfect for breakfast or dessert lovers seeking warm, hearty flavors.
Ingredients
Instructions
- Pour boiling water over oats and set aside.
- Combine eggs, brown sugar, granulated sugar, cinnamon, and vanilla; blend together.
- Add oatmeal mixture to the egg mixture, blending well.
- Add pancake mix last and blend well.
- Bake at 350°F for 20 to 25 minutes or until done.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or substituting half the granulated sugar with maple syrup. If you don’t have quick cooking oats, rolled oats can work, but may require a longer soaking time. To keep your pancake pudding cake moist, avoid overbaking; check for doneness with a toothpick. This dish is a great way to use up leftover pancakes from your breakfast.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of maple syrup for a delightful dessert experience. It pairs beautifully with Frosty Fruit Loaf for a special brunch or breakfast spread. You can also top it with fresh berries or whipped cream for extra flair. This versatile dish can be enjoyed any time of day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or warm in the oven at 350°F for 10-15 minutes. You can also serve it chilled, as it has a delicious texture even when cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pancake Pudding Cake(Country Kettle Opryland Usa) contains roughly 1250 calories, with 12g protein, 230g carbohydrates, and 5g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (52% of the Daily Value), and iron (26% of the Daily Value). It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake pudding cake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to let it come to room temperature before baking. This can save you time in the morning and allow for a delicious breakfast or brunch experience.
What can I substitute for pancake mix?
If you don’t have pancake mix, you can make your own by combining flour, baking powder, sugar, and salt in a 2:1:1:1 ratio. This homemade mix will work well in this recipe and can be adjusted to your taste.
Can I add fruits to the pancake pudding cake?
Absolutely! Chopped bananas, blueberries, or apples can be mixed into the batter for added flavor and nutrition. Just fold them in gently after combining the wet and dry ingredients to avoid overmixing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).