Blueberry Pancake Casserole
This Blueberry Pancake Casserole is a delightful breakfast centerpiece! Layers of fluffy pancakes and juicy blueberries baked to perfection.
Equipment
- 9x13 inch Baking Dish
- Mixing bowls
- Whisk
- Spatula
- Oven mitts
Ingredients
For the Casserole:
- 1 cup frozen blueberries divided
- 18 pieces frozen buttermilk pancakes thawed
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup light brown sugar
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup quick-cook oats
- 2 Tbsp unsalted butter melted
- 2 Tbsp light brown sugar for topping
- ½ tsp salt
Instructions
Directions:
- Preheat your oven to 350°F (175°C).
- Grease your 9x13-inch baking dish with melted butter or non-stick spray.
- Lay the thawed buttermilk pancakes in a single layer at the bottom of the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, light brown sugar, vanilla extract, flour, quick-cook oats, and salt until smooth.
- Gently fold in half of the frozen blueberries into the custard mixture.
- Pour the custard mixture over the arranged pancakes.
- Sprinkle the remaining blueberries on top and drizzle with melted butter, adding light brown sugar for a sweet crust.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let it cool for about 10-15 minutes before serving.
Notes
- Store leftovers covered in the refrigerator for 3-4 days.
- Reheat in the oven at 350°F for 15 minutes or microwave portions for a quick fix.
- Feel free to substitute blueberries with mixed berries for a fun twist!