Blueberry Buttermilk Pancake Casserole
A comforting and easy-to-make breakfast casserole that combines fluffy pancakes and fresh blueberries for a delicious start to your day.
Ingredients
Main Ingredients
- 8 medium buttermilk pancakes, roughly chopped store-bought or homemade
- 2 cups fresh or frozen blueberries fresh for bright bursts, frozen for convenience
- 3 large eggs bind the casserole and add richness
- 2 cups whole milk or buttermilk for a tangier flavor
- 1/3 cup melted butter adds golden crisp edges
- 1/4 cup maple syrup plus extra for serving
- 2 teaspoons vanilla extract for flavor
- 1 piece lemon zest optional but recommended
- 1/4 cup brown sugar for a caramelized top
- 1 teaspoon baking powder for lift
- 1 pinch salt
- 1/2 teaspoon cinnamon for warmth
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
- Chop the pancakes into bite-sized pieces and layer half of them in the prepared dish. Scatter half the blueberries over the pancakes.
- In a large bowl, whisk together eggs, milk, melted butter, maple syrup, vanilla, lemon zest, brown sugar, baking powder, cinnamon, and salt until smooth.
- Pour half of the custard mixture over the layered pancakes and blueberries, pressing gently so the pancakes soak up the liquid.
- Add the remaining pancakes and blueberries in another layer and pour over the rest of the custard.
- Let it sit for 5–10 minutes to absorb the custard fully.
Cooking
- Bake for 30–35 minutes until the top is puffed and golden and the center is just set.
- Serve warm with maple syrup, powdered sugar, whipped cream, or yogurt.
Notes
Use day-old pancakes for better absorption, don't skip lemon zest, and for extra crunch, sprinkle chopped nuts on top before baking.