Blueberry Pancake Casserole
Servings: 10
Ingredients
- 12-15 frozen buttermilk pancakes cut in half
- 1 c. blueberries
- 6 lg. eggs
- 1 1/2 c. milk
- 1 c. heavy cream
- 1/2 c. granulated sugar
- 1 T. vanilla extract
- 1/2 c. all-purpose flour
- 1/4 c. brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 c. butter cut into small pieces
- confectioner's sugar for serving
- Maple syrup for serving
Instructions
- Spray a 9 x13-inch baking dish with non-stick spray. Cut pancakes in half. Arrange in prepared baking dish in two rows, with cut side down. Sprinkle blueberries over pancakes.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes.
- In a separate bowl, using a pastry cutter, combine flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes. Cover with foil and chill overnight.
- In the morning, preheat oven to 350 degrees and return pan to room temperature. Bake for 45-55 minutes.
- Serve warm with whipped cream, confectioners' sugar or maple syrup.
- Cook's Note: You can use your own homemade pancakes OR pre-made frozen pancakes from the supermarket.
[…] Classic Blueberry Pancake Casserole: Indulge in the timeless combination of blueberries and pancakes with this classic casserole. Layer fluffy pancake batter and fresh blueberries, then bake to golden perfection. Serve with a drizzle of maple syrup for a delightful breakfast treat. […]