Blueberry Pancake Casserole

No ratings yet

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!

Prep Time15

Cook Time1

Rest Time15

Total Time1 30

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 488kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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