Blueberry Pancake Casserole

Blueberry Pancake Casserole Recipe – this is seriously delicious! Frozen pancakes, blueberries eggs, heavy cream, milk, vanilla, brown sugar, flour, oats, and melted butter. Can assemble the casserole ahead of time and refrigerate it before baking. Great for an easy weekday or weekend breakfast, brunch, overnight guests, and holiday mornings!

slice of pancake casserole topped with syrup on a plate with text overlay

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Pancake Casserole for Breakfast

This Blueberry Pancake Breakfast Casserole has quickly become a family favorite.  Pancakes with blueberries and baked in a sweet egg custard and topped with a streusel topping. OMG! Smother it with maple syrup and you’ve got yourself an AMAZING meal! We have eaten this for breakfast, lunch, and dinner. It is seriously delicious any time of the day.

pouring egg custard over blueberries and pancakes in a baking dish

How to Make Blueberry Pancake Casserole

This dish is easy to make with only a few simple ingredients. Spray a 2-quart oval baking dish with nonstick cooking spray. Sprinkle blueberries in the bottom of the pan. Cut frozen pancakes in half and arrange them over the blueberries in the baking dish. 

In a large bowl, whisk together eggs, half-and-half, milk, brown sugar, and vanilla extract. Pour egg mixture over the pancakes. Let stand for 15 to 20 minutes.

In a medium bowl, stir together flour, oats, melted butter, salt, and brown sugar. Spread the streusel topping over the casserole. Sprinkle with more blueberries. Cover the pan with aluminum foil. Bake the casserole in a preheated oven for 40 minutes. Remove the foil and bake until the eggs are set. Serve with melted butter and maple syrup.

Helpful Tips & Frequently Asked Questions

  • I use frozen wild blueberries. Can substitute regular blueberries.
    • Fresh blueberries work well in this recipe.
  • I use a combination of heavy cream and milk.
    • Can use all heavy cream, all milk, or substitute half-and-half.
  • Can bake the casserole in a 9-inch square pan.
    • Can double the recipe in a 9×13-inch baking dish.
  • Variations/Additions:
    • lemon zest
    • orange zest
    • cinnamon
    • cardamom 
  • Can I make pancake casserole in advance? Yes! Assemble the casserole and store it in the refrigerator until you are ready to bake. 
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.
blueberry pancake casserole topped with streusel in a baking dish

What to Serve with Pancake Breakfast Casserole

We absolutely LOVE this yummy casserole. It is perfect for a weekend breakfast, brunch, overnight guests, and holiday morning breakfast! We love to serve this casserole topped with melted butter and maple syrup with some fruit and cheddar cheese grits. Throw some sausage and bacon in the skillet and you have a feast the whole family will enjoy!

Looking for more side dish recipes? Here are a few of our favorite recipes from the website that go great with this casserole:

Vanilla Pudding Fruit Salad

Vanilla Pudding Fruit Salad – so simple and so delicious. Pineapple, mandarin oranges, cherries, bananas, blueberries, strawberries and pecans tossed…

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blueberry pancake casserole topped with streusel in a baking dish with text overlay

Blueberry Pancake Casserole

Yield: 6 people
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Blueberry Pancake Casserole Recipe – this is seriously delicious! Frozen pancakes, blueberries eggs, heavy cream, milk, vanilla, brown sugar, flour, oats, and melted butter. Can assemble the casserole ahead of time and refrigerate it before baking. Great for an easy weekday or weekend breakfast, brunch, overnight guests, and holiday mornings!

Ingredients:

Streusel Topping

Instructions:

  • Preheat oven to 350ºF. Spray a 2-quart baking dish with cooking spray.
  • Sprinkle ¾ cup of blueberries in the bottom of the pan. Cut frozen pancakes in half and arrange them upright over the blueberries in the baking dish.
  • In a large bowl, whisk together eggs, heavy cream, milk, ⅓ cup brown sugar, and vanilla extract.
  • Pour egg mixture over the pancakes. Let stand for 15 to 20 minutes.
  • In a medium bowl, stir together flour, oats, melted butter, salt, 2 Tbsp brown sugar, and salt. Spread the streusel topping over the casserole. Sprinkle with remaining blueberries.
  • Cover the pan with aluminum foil.
  • Bake the casserole in a preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, until the eggs are set.

Notes:

  • I use frozen wild blueberries. Can substitute regular blueberries.
    • Fresh blueberries work well in this recipe.
  • I use a combination of heavy cream and milk.
  • Can bake the casserole in a 9-inch square pan.
    • Can double the recipe in a 9×13-inch baking dish.
  • Can I make pancake casserole in advance? Yes! Assemble the casserole and store it in the refrigerator until you are ready to bake.
  • Store leftovers in an airtight container in the fridge.
    • Reheat in the microwave.

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
blueberry pancake casserole topped with streusel in a baking dish with text overlay
pouring egg custard over blueberries and pancakes in a baking dish with text overlay
blueberry pancake casserole on a plate with syrup with text overlay

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