Blueberry Buttermilk Pancake Casserole
A comforting and fruity breakfast casserole that combines tender pancakes, juicy blueberries, and a rich buttermilk custard, perfect for a crowd.
Ingredients
For the Casserole
- 3 cups day-old pancakes, torn into bite-sized pieces Using day-old pancakes helps them soak without turning to mush.
- 2 cups fresh or frozen blueberries Fresh for pop, frozen for convenience; no need to thaw.
- 4 large eggs Bind the casserole into a custardy dream.
- 2 cups buttermilk Tangy and tenderizing; yogurt mixed with a little milk is an okay substitution.
- 1/2 cup milk Use any milk you like for a lighter or richer feel.
- 1/3 cup maple syrup or honey Adds gentle sweetness and caramel notes.
- 2 teaspoons vanilla extract Adds warmth and depth.
- 1 teaspoon ground cinnamon A cozy hug in every bite.
- 1/4 teaspoon salt To balance the sweetness.
- 2 tablespoons melted butter Drizzle for richness; coconut oil is a dairy-free alternative.
Optional Toppings
- sliced almonds, streusel, or powdered sugar For garnish before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- Tear the pancakes into rough bite-sized pieces and place about two-thirds of them in the prepared dish, creating a light layer.
- Scatter half of the blueberries over the pancake layer.
- In a large bowl, whisk together the eggs, buttermilk, milk, maple syrup, vanilla, cinnamon, salt, and melted butter until smooth.
- Pour half of the custard mixture over the layered pancakes, pressing gently so the pieces absorb the liquid.
- Add the remaining pancake pieces and blueberries, then pour the rest of the custard on top, pressing gently.
- Cover with foil and let sit for 15 minutes at room temperature, or refrigerate overnight.
Baking
- Bake covered for 25 minutes, then remove the foil and bake another 10–20 minutes until the top is golden and the center is set.
- Let rest for 10 minutes, then serve warm with extra maple syrup, whipped cream, or toasted nuts.
Notes
Make it gluten-free by using GF pancakes or bread. For variations, boost the berries by mixing in strawberries or raspberries, or reduce sweetness by using lemon zest.