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
Scale
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.
