Blueberry Pancake Casserole
Blueberry pancake casserole turns frozen pancakes into a rich, custardy breakfast bake topped with a streusel topping. This is easy enough for any weekend but special enough to enjoy for a holiday brunch!
Mornings are easier when breakfast is simple, cozy, and feeds everyone at once.
This blueberry pancake casserole delivers all the classic pancake flavors you love in an easy, oven-baked format.
It’s a totally sneaky way to make something that feels completely homemade but is actually packed with shortcut ingredients like frozen pancakes.
With its juicy blueberries and rich custard under a streusel topping, no one will ever know how easy it was!
If you love comforting breakfasts that are low effort and big on flavor, this blueberry pancake casserole belongs on your table.
Ingredients
To make this you’ll need:
- Blueberries– Frozen ones are perfect. You could use fresh if you have them.
- Frozen pancakes– The buttermilk variety. Take the blueberry flavor up a notch and sub frozen blueberry pancakes if you prefer.
- Eggs
- Heavy cream– Don’t substitute this. The heavy cream gives you the most luxurious flavor.
- Milk– Whole
- Sugar– Brown
- Vanilla extract– Real vanilla tastes best.
- Streusel topping ingredients– Flour, quick oats, melted butter, brown sugar, and salt.
How to Make
Blueberry pancake casserole is super easy to make!
Just spread 3/4 cup of frozen blueberries out evenly in a 9×13″ dish sprayed with nonstick spray.
Then cut all of the pancakes in half and arrange them upright overtop of the berries in rows.
Set the dish with the pancakes and blueberries aside while you make the custard.
To do that, whisk the eggs, cream, milk, 1/3 cup of sugar, and vanilla extract together in a large mixing bowl.
Pour the mixture evenly out over the pancakes and let the dish for 20 minutes to give the pancakes a chance absorb the mixture.
Then make the streusel topping by whisking the flour, oats, butter, remaining sugar, and salt together in a separate bowl.
Spread the streusel topping evenly out overtop of the casserole.
Top the casserole with the remaining blueberries and then cover the dish tightly with foil.
Bake at 350° for 40 minutes.
After 40 minutes, remove the foil from the casserole and bake it for another 20 minutes or until the eggs are set.
Once the casserole has set, take the hot dish out of the oven.
Let it rest for 15 minutes.
Slice, serve, and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish in the fridge for up to 4 days.
Reheat it in the oven until warmed through.
Tips and Tricks
- Use heavy cream and full fat milk to give you the best taste and texture.
- Both rest times are crucial. The first one lets the pancakes absorb the custard and the second lets the casserole continue to set up.
- While I suggest standing the pancakes up to make for pretty presentation, you absolutely do not have to. You can just cut the pancakes into quarters and spread the quartered pancakes out over the blueberry layer before pouring on the custard. It’s a little easier though not as impressive looking.
Other Breakfast Casseroles
Blueberry pancake casserole is a delicious, easy, sweet way to start the day!
Make it for your next slow weekend morning and enjoy!
Looking for other breakfast casseroles?
Try these:
- Sausage Gravy Biscuit Casserole
- Cheesy Sausage Apple Breakfast Casserole
- Loaded Hash Brown Casserole
- Bacon Egg & Cheese Breakfast Biscuit Bake
If you’ve tried this BLUEBERRY PANCAKE CASSEROLE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Blueberry Pancake Casserole
Ingredients
For The Casserole
- 1 1/2 cups frozen blueberries divided
- 18 frozen buttermilk pancakes thawed
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/3 cup brown sugar
- 2 tsp vanilla extract
For The Streusel Topping
- 1/4 cup flour
- 1/4 cup quick oats
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1/8 tsp salt
Instructions
- Spray a 9x13" baking dish with nonstick cooking spray then spread 3/4 cup of frozen blueberries out in the prepared dish in an even layer.1 1/2 cups frozen blueberries
- Cut all of the pancakes in half and arrange them upright, and overtop of the berries, in rows. Set aside.18 frozen buttermilk pancakes
- Add the eggs, cream, milk, 1/3 cup of sugar, and extract to a large mixing bowl. Whisk them together until well combined then pour the mixture evenly out over the pancakes. Set aside and let the dish rest for 20 minutes.4 large eggs, 1 cup heavy cream, 1 cup whole milk, 1/3 cup brown sugar, 2 tsp vanilla extract
- Add the flour, oats, butter, remaining sugar, and salt to another mixing bowl and whisk together to evenly combine. Spread the streusel topping evenly out overtop of the casserole.1/4 cup flour, 1/4 cup quick oats, 2 tbsp butter, 2 tbsp brown sugar, 1/8 tsp salt
- Top with the remaining blueberries, then cover the dish tightly with foil.
- Bake at 350° for 40 minutes. Carefully remove the foil from the dish and bake for another 20 minutes, or until the eggs are set.
- Carefully remove the hot dish from the oven, and let it rest for 15 minutes.
- Slice, serve, and enjoy!
Notes
- Use heavy cream and full fat milk to give you the best taste and texture.
- Both rest times are crucial. The first one lets the pancakes absorb the custard and the second lets the casserole continue to set up.
- While I suggest standing the pancakes up to make for pretty presentation, you absolutely do not have to. You can just cut the pancakes into quarters and spread the quartered pancakes out over the blueberry layer before pouring on the custard. It's a little easier though not as impressive looking.
Nutrition
