Blueberry Buttermilk Pancake Casserole Recipe

Fluffy buttermilk pancakes, juicy blueberries, silky vanilla custard, and a buttery cinnamon streusel on top. Assemble this casserole the night before, then simply bake for a warm, cozy brunch that feels special with almost no effort in the morning.

Why You Will Love This Blueberry Buttermilk Pancake Casserole

• Make‑ahead friendly. Chill overnight for perfect custard‑soaked layers.
• Big‑batch brunch. Serves 8 to 10 so everyone eats at once.
• Balanced sweetness. Blueberries add bright flavor against creamy custard.
• Beginner‑friendly. Uses frozen pancakes to save time without losing comfort.

Pro tip: Cut pancakes in half and stand them cut‑side down for even soaking and pretty bakery‑style rows.

Ingredients

Pancake Base

• 12 to 15 frozen buttermilk pancakes, halved
• 1 cup blueberries

Custard

• 6 large eggs
• 1 ½ cups milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 tablespoon vanilla extract

Streusel

• ½ cup all‑purpose flour
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup cold unsalted butter, cubed

To Serve

• Confectioners' sugar
• Maple syrup

Step‑by‑Step Instructions

1. Prepare: Grease a 9x13 inch baking dish. Arrange halved pancakes in two neat rows, cut sides down. Sprinkle 1 cup blueberries evenly on top.
2. Make the custard: In a large bowl whisk 6 eggs, 1 ½ cups milk, 1 cup heavy cream, ½ cup sugar, and 1 tablespoon vanilla until smooth. Pour evenly over the pancakes and berries.
3. Make streusel: In a bowl mix ½ cup flour, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Cut in ¼ cup cold butter until coarse crumbs form. Sprinkle across the casserole.
4. Chill: Cover with foil and refrigerate overnight to let the pancakes absorb the custard.
5. Bake: Preheat oven to 350°F. Let the casserole sit at room temperature for 20 to 30 minutes. Bake covered for 45 to 55 minutes until the custard is set and the top is golden.
6. Serve: Dust with confectioners' sugar. Slice and serve warm with maple syrup.

Doneness cue: The center should be set with only a slight jiggle, not liquid. An instant‑read thermometer near the center should read about 175 to 180°F.

Tips and Troubleshooting

• Prevent sogginess. Stand pancake halves upright and avoid overlapping too much so every piece soaks evenly.
• Use frozen blueberries as is. If very frosty, toss with 1 teaspoon flour to reduce color bleeding.
• Adjust sweetness. Serving with syrup? Reduce custard sugar to ⅓ cup if you prefer.
• Crispier top. Remove foil for the last 8 to 10 minutes if you want extra crunch.
• Make ahead. Assemble up to 24 hours in advance. Bake straight from the fridge after the 20 to 30 minute rest.

Creative Variations and Serving Ideas

• Lemon Blueberry: Add zest of 1 lemon to the custard for bright flavor.
• Mixed Berry: Swap in a cup of mixed berries like raspberries and blackberries.
• Nutty Crunch: Stir ⅓ cup chopped pecans or sliced almonds into the streusel.
• Cream Cheese Swirl: Dot 4 ounces softened cream cheese over pancakes before pouring the custard.
• Kid‑friendly mini bakes: Assemble in greased muffin tins and bake 18 to 24 minutes.

Storage and Reheating

Fridge: Store leftovers covered for up to 3 days. Reheat covered at 325°F until warm or microwave in short bursts.

Freeze: Wrap portions tightly and freeze up to 1 month. Thaw overnight in the fridge and reheat covered.

Nutrition is an estimate per serving: about 450 to 500 kcal, 25 to 30 g fat, 15 to 18 g saturated fat, 200 to 220 mg cholesterol, 350 to 400 mg sodium, 45 to 50 g carbs, 1 to 2 g fiber, 25 to 30 g sugars, 10 to 12 g protein.

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