If you’ve ever dreamed of waking up to a dish that tastes like your favorite brunch combined with a cozy baked treat, then this Blueberry Pancake Casserole Recipe is about to become your new obsession. It takes simple frozen pancakes and transforms them with luscious blueberries, a creamy custard soak, and a crumbly streusel topping into a warm, comforting, and flavor-packed breakfast that everyone will love. Whether feeding a crowd or treating yourself, this casserole feels like a hug in food form—rich, fruity, and utterly satisfying.
Ingredients You’ll Need
This Blueberry Pancake Casserole Recipe uses straightforward ingredients that are easy to find yet come together in a way that’s spectacular. Each plays a role in building layers of texture and flavor: the pancakes form a tender base, blueberries add bursts of juicy sweetness, and the egg and cream mixture gives a silky custard touch. The streusel topping finishes the casserole with a delightful crunch.
- Frozen blueberries (1½ cups, divided): Fresh and tart, they burst with flavor in every bite and keep the casserole beautifully moist.
- Frozen buttermilk pancakes (18, 4-inch, thawed): The base of the dish that soaks up all the custard goodness while staying delightfully fluffy.
- Large eggs (4): Provide structure to the custard and bind everything together perfectly.
- Heavy cream (1 cup): Adds richness and creaminess to the custard, balancing the fruit’s tartness.
- Whole milk (1 cup): Lightens the custard just enough to let all flavors shine.
- Light brown sugar (â…“ cup and 2 Tbsp): Adds a warm, caramel-like sweetness in both the custard and streusel topping.
- Vanilla extract (2 tsp): A fragrant hint that elevates the overall flavor elegantly.
- All-purpose flour (¼ cup): Key for the streusel, it gives the topping structure and a pleasant crumbly texture.
- Quick-cook oats (¼ cup): Adds a rustic touch and a little chew to the streusel topping.
- Unsalted butter (2 Tbsp, melted): Enriches the streusel with buttery goodness and helps it crisp up beautifully.
- Salt (â…› tsp): Enhances all the sweet flavors without overpowering them.
How to Make Blueberry Pancake Casserole Recipe
Step 1: Prepare Your Baking Dish and Base
Start by preheating your oven to 350ºF and spraying a 2-quart baking dish with cooking spray to prevent sticking. Evenly sprinkle ¾ cup of the frozen blueberries across the bottom. Then, cut the thawed pancakes in half and arrange them upright in the pan over the berries like little standing walls. This arrangement makes layering easier and ensures even soaking later on.
Step 2: Whisk Together the Custard
In a large bowl, combine the eggs, heavy cream, whole milk, â…“ cup brown sugar, and vanilla extract. Whisk vigorously until well blended and smooth. This custard mixture is the magic that soaks into the pancakes, turning the casserole into a creamy, luscious delight.
Step 3: Pour and Let It Rest
Pour the custard gently over the arranged pancakes, making sure it seeps in all around. Let the casserole stand for 15 to 20 minutes at room temperature. This soaking period is essential—it allows the pancakes to fully absorb the custard, resulting in that melt-in-your-mouth texture you just can’t beat.
Step 4: Prepare and Top with Streusel
In a medium bowl, mix together the all-purpose flour, oats, melted butter, 2 tablespoons brown sugar, and salt. Spread this crumbly streusel topping evenly over the soaked pancakes. Then, sprinkle the remaining ¾ cup of blueberries on top for even more bursts of fruitiness once baked. This topping adds a wonderful crunch and a touch of sweetness that contrasts beautifully with the soft casserole beneath.
Step 5: Bake to Perfection
Cover the dish with aluminum foil and slide it into your preheated oven. Bake for 40 minutes covered to gently set the eggs without drying out the casserole. After that, remove the foil and bake for an additional 20 minutes to let the streusel turn golden and crisp, and to set everything perfectly. Your kitchen will fill with the most inviting, fruity aroma—a sure sign that this Blueberry Pancake Casserole Recipe is ready to enjoy.
How to Serve Blueberry Pancake Casserole Recipe
Garnishes
To elevate this dish even further, consider topping it with a handful of fresh blueberries, a dusting of powdered sugar, or a drizzle of maple syrup. A dollop of whipped cream or a scoop of vanilla ice cream can turn it into a luxurious dessert. These garnishes add freshness, sweetness, or creaminess that complement the casserole’s rich custard and crumbly streusel.
Side Dishes
This casserole is quite filling on its own but pairs beautifully with light and refreshing sides such as a mixed green salad with lemon vinaigrette, crispy bacon, or a fresh fruit salad. The contrast of texture and temperature between the warm casserole and these sides makes every bite feel balanced and exciting.
Creative Ways to Present
To impress your guests, try serving individual portions in small ramekins or mini cast iron skillets straight from the oven. Layered in clear glass baking dishes, the vibrant colors of this Blueberry Pancake Casserole Recipe shine through beautifully. You can also add edible flowers or a sprinkle of chopped toasted nuts on top for a refined finish that looks as lovely as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover casserole tightly with plastic wrap or a lid and store it in the refrigerator for up to 3 days. The flavors actually meld nicely after resting, and it reheats wonderfully without losing texture or taste.
Freezing
This casserole freezes well if you want to prepare it ahead of time. Wrap the entire casserole tightly with plastic wrap and then foil, or portion into freezer-safe containers. Freeze for up to a month. Let it thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in a 350ºF oven for 15 to 20 minutes until warmed through and the topping regains its crispness. If you’re in a hurry, microwave individual portions until hot, but note the topping may soften slightly. Adding a quick sprinkle of fresh oats and a dot of butter before warming can refresh the texture.
FAQs
Can I use fresh blueberries instead of frozen?
Absolutely! Fresh blueberries work beautifully in this casserole. Just be mindful that fresh berries might release a little more juice, so you may want to lightly pat them dry before adding to avoid an overly wet casserole.
What if I don’t have buttermilk pancakes on hand?
No worries. You can substitute any frozen pancakes you like, whether regular, whole wheat, or even flavored varieties. Just make sure they’re thawed before assembling to allow even soaking.
Is there a vegan or dairy-free version of this Blueberry Pancake Casserole Recipe?
While this recipe relies on dairy for its richness, you can try swapping the cream and milk for coconut or almond milk and use dairy-free butter alternatives. Silken tofu blended with a little plant milk can replace eggs in custards, but results may vary slightly in texture.
Can I prepare this recipe the night before?
Yes! Assemble the casserole, cover it, and refrigerate overnight. When ready to bake, remove it from the fridge to take off the chill, then bake as directed. The flavors often deepen overnight, making it even more delicious.
How do I make the streusel topping extra crunchy?
To get that perfect crunch, make sure your butter is fully melted and mixed evenly, and that the streusel is spread in an even layer. Baking uncovered for the last 20 minutes lets the topping dry out and crisp beautifully.
Final Thoughts
This Blueberry Pancake Casserole Recipe is an absolute joy to make and share, turning simple ingredients into a fragrant, flavorful celebration of breakfast, brunch, or even dessert. Its ease of preparation, comforting textures, and vibrant flavors invite you to gather around the table and enjoy a special moment with those you love. Give it a try—you’ll soon see why it’s one of my cherished morning treats to savor again and again.
Print
Blueberry Pancake Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A comforting and easy-to-make Blueberry Pancake Casserole that layers fluffy buttermilk pancakes with fresh blueberries and a rich custard, topped with a buttery oat streusel. Perfect for a delicious brunch or weekend breakfast.
Ingredients
Main Ingredients
- 1½ cups frozen blueberries (divided)
- 18 (4-inch) frozen buttermilk pancakes, thawed
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- â…“ cup light brown sugar
- 2 tsp vanilla extract
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup quick-cook oats
- 2 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar
- â…› tsp salt
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350ºF (175ºC) and spray a 2-quart baking dish with cooking spray to prevent sticking.
- Arrange Blueberries and Pancakes: Sprinkle ¾ cup of frozen blueberries evenly over the bottom of the baking dish. Cut the thawed pancakes in half and arrange them upright over the blueberries in the dish, creating a layered base.
- Make Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, whole milk, â…“ cup light brown sugar, and vanilla extract until fully combined and smooth.
- Pour Mixture and Soak: Pour the egg and cream mixture evenly over the arranged pancakes and blueberries. Allow the casserole to stand for 15 to 20 minutes so the pancakes can absorb the custard.
- Prepare Streusel Topping: In a medium bowl, combine the flour, quick-cook oats, melted butter, 2 tablespoons light brown sugar, and ⅛ teaspoon salt. Mix until crumbly. Spread the streusel topping evenly over the casserole and sprinkle with the remaining ¾ cup of blueberries.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 20 minutes, or until the egg custard is set and the streusel topping is golden brown.
Notes
- Allowing the pancakes to soak in the egg mixture ensures a custard-like texture that binds the casserole together.
- You can substitute fresh blueberries if preferred, but frozen works best as it keeps the berries intact after baking.
- For a lighter option, use milk instead of heavy cream or a combination of half-and-half.
- Make sure to cover the casserole during the initial baking to prevent the topping from burning.
- This dish can be prepared the night before and baked in the morning for a quick breakfast.
