BLUEBERRY BUTTERMILK PANCAKE CASSEROLE
Meet your new favorite breakfast – a thick and fluffy buttermilk “pancake” topped with blueberries and a brown sugar crumble.
This is one of my most popular recipes, and for good reason. This recipe is easy, it feeds a crowd, it reheats well and it is ABSOLUTELY DELICIOUS! When I am hosting guests for breakfast or brunch I almost always make this Pancake Casserole. It comes out perfect every time, and it’s always met with rave reviews.
If you’ve ever wanted a way to get blueberry pancakes on the breakfast table without feeling like a short-order cook, this casserole has you covered. It cooks up light and fluffy, with a very subtle sweetness, just like you’d expect from buttermilk pancakes. The sweet factor comes from the fresh blueberries and chunky cinnamon streusel that dots the top of the casserole. Whether you serve it hot and fresh from the oven, gently warmed, or even chilled as leftovers, be prepared for rave reviews.
This is my secret-weapon breakfast anytime my husband and I have overnight guests or I’m cooking breakfast for a group. It’s my way of getting pancakes on the table so everyone can eat at the same time, without having to spend too much time in the kitchen.
This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!
The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of freshness. It’s kind of like a pancake-coffee cake hybrid (and it literally cannot get into my mouth fast enough).
Ingredients
PANCAKES
CASSEROLE
How to Make It
Chef's Notes
Total cook time includes 8 hours chilling.
This is one of my most popular recipes, and for good reason. This recipe is easy, it feeds a crowd, it reheats well and it is ABSOLUTELY DELICIOUS! When I am hosting guests for breakfast or brunch I almost always make this Pancake Casserole. It comes out perfect every time, and it’s always met with rave reviews.
If you’ve ever wanted a way to get blueberry pancakes on the breakfast table without feeling like a short-order cook, this casserole has you covered. It cooks up light and fluffy, with a very subtle sweetness, just like you’d expect from buttermilk pancakes. The sweet factor comes from the fresh blueberries and chunky cinnamon streusel that dots the top of the casserole. Whether you serve it hot and fresh from the oven, gently warmed, or even chilled as leftovers, be prepared for rave reviews.
This is my secret-weapon breakfast anytime my husband and I have overnight guests or I’m cooking breakfast for a group. It’s my way of getting pancakes on the table so everyone can eat at the same time, without having to spend too much time in the kitchen.
This Pancake Casserole is essentially a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven!
The casserole is fluffy and tender, the topping is crumbly and sweet, and the blueberries impart little pops of freshness. It’s kind of like a pancake-coffee cake hybrid (and it literally cannot get into my mouth fast enough).
Ingredients
PANCAKES
- 1 3/4 cups (about 7.44 oz.) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 teaspoons granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup salted butter, melted Butter, for greasing griddle
CASSEROLE
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 3/4 cup fresh blueberries or thawed frozen blueberries
- 1 cup pure maple syrup
- 2 tablespoons salted butter
How to Make It
- Prepare the Pancakes: Stir together flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl. Whisk together buttermilk and 2 eggs in a separate bowl; slowly stir into flour mixture. Gently stir in 1/4 cup melted butter. (Batter will be lumpy.) Let stand 5 minutes.
- Heat a nonstick griddle over medium-high. When hot, lightly coat with butter. Drop batter by 1/4 cupfuls onto griddle; cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until golden brown, 3 to 4 minutes. Repeat with remaining batter to make about 20 pancakes.
- Prepare the Casserole: Cut each pancake in half. Lightly grease an 11- x 7-inch baking dish with cooking spray. Stand pancake halves, cut side down, in 2 rows, starting at 1 short end of prepared baking dish, filling dish completely. (Pancake edges will overlap slightly.)
- Whisk together cream, milk, 6 eggs, vanilla, cinnamon, and 1/4 cup sugar in a large bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or overnight.
- Preheat oven to 350°F. Uncover casserole; top evenly with blueberries. Bake in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes.
- Heat maple syrup and butter in a small pan over low heat until heated through and butter is melted. Drizzle 1/4 cup syrup mixture over casserole and serve remaining syrup on the side.
Chef's Notes
Total cook time includes 8 hours chilling.
