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!
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 9x13-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.