Blueberry Pancake Breakfast Casserole Recipe

Blueberry Pancake Breakfast Casserole

This dish pancake breakfast casserole is pure comfort food magic. Just wait until you get a load of the layers upon layers of fluffy pancakes, sweet blueberries and creamy custard. This blueberry pancake casserole is definitely one she would have made. With its simple ingredients and easy one-dish preparation, it’s the perfect hassle free breakfast to nourish your whole crew.

Recipe ingredients

For the pancakes

  • 2 cups buttermilk
  • 2 large eggs
  • 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
  • 1/4 cup salted butter, melted
  • Butter for greasing the griddle

For the casserole

  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 6 large eggs
  • 3/4 cup fresh or thawed frozen blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup pure maple syrup
  • 2 tablespoons salted butter

How to Make This Blueberry Pancake Breakfast Casserole Recipe

Making the Pancakes

To start, in a large mixing bowl whisk together the dry ingredients flour, baking powder, baking soda, salt and sugar. Create a well in the center and pour in the wet ingredients of buttermilk, eggs and melted butter. Gently mix just until combined, taking care not to overmix.

Cooking the Pancakes

Heat a griddle or frying pan over medium heat and brush lightly with melted butter. Pour batter onto the griddle using approximately 1/4 cup for each pancake. Cook for 2-3 minutes, until bubbles form across the surface and the underside is golden brown. Flip and cook 1-2 minutes more until second side is browned. Transfer pancakes to a plate and repeat with remaining batter. You should end up with about 12 pancakes.

Assembling the Casserole

Preheat oven to 350°F and grease a 9×13 inch baking dish. Tear or cut pancakes into quarters and arrange in an even layer in the prepared dish. In a large mixing bowl, whisk together the cream, milk, eggs, vanilla, cinnamon and sugar until smooth. Pour 1/3 of the cream mixture over the pancakes and sprinkle with 1/4 cup blueberries. Repeat layering twice more, ending with blueberries.

Baking the Casserole

Bake for 35-40 minutes, until puffed and golden brown on top. Remove from oven and allow to rest for 10 minutes before serving. Serve warm casserole slices with a drizzle of maple syrup and dollop of butter.

Serving Instructions

This casserole is best served warm straight from the oven. Slice it into squares and transfer to plates using a spatula. You can garnish each serving with extra blueberries if desired. Be sure to serve it with the pure maple syrup and butter on the side so people can drizzle to taste.

For a crowd, you can also transfer the whole casserole to a warming tray and let guests serve themselves family style. Just keep it covered with foil to retain heat. Don’t forget fresh coffee too this is the perfect cozy meal for a chilly weekend brunch.

Storage Instructions

Leftovers can be stored covered in the refrigerator for up to 3 days. The flavors will continue to develop overnight. Simply reheat slices in a 350°F oven until warmed through, about 15 minutes.

Freezing Instructions

You can also freeze individual portions of this casserole for up to 3 months. Allow fully cooled slices to be placed in a freezer safe container or bag. To reheat, thaw overnight in the fridge and warm as directed above. You can also thaw frozen slices quickly by microwaving in 30 second intervals until hot. Just don’t let them sit at room temperature for too long before serving.

Blueberry Pancake Breakfast Casserole

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Can I use frozen blueberries?

Yes, feel free to use frozen blueberries instead of fresh. Just be sure to thaw them first and drain off any excess liquid.

Is this recipe gluten-free?

No, the pancakes contain all-purpose flour which includes gluten. You can substitute a gluten-free flour blend to make it gluten-free.

Can I make it ahead?

Yes, you can assemble the casserole up to a day in advance. Cover and refrigerate until ready to bake. It will need an extra 10-15 minutes in the oven before it’s heated through.

Can I double the recipe?

Yes, you can double or even triple this recipe to feed a crowd. Just be sure to use a larger baking dish, about 13×9 inches. You may need to increase the baking time slightly as well.

Is it good for leftovers?

Leftovers are delicious! Simply reheat slices in the microwave or oven until warmed through. The flavors will continue to develop for 2-3 days of leftovers stored in the fridge.

Blueberry Pancake Breakfast Casserole

Blueberry Pancake Breakfast Casserole

This pancake breakfast casserole is pure comfort food magic. Just wait until you get a load of the layers upon layers of fluffy pancakes, sweet blueberries and creamy custard.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8
Calories 180 kcal


  • cups (about 7.44 oz.) all-purpose flour
  • tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup salted butter, melted
  • Butter, for greasing griddle
  • cups heavy cream
  • 1 cup whole milk
  • 6 large eggs
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ granulated sugar
  • ¾ cup fresh blueberries or thawed frozen blueberries
  • 1 cup pure maple syrup
  • 2 tbsp salted butter


  • In one bowl, whisk the dry ingredients like flour, baking powder, salt and sugar. In another, whisk the wet ingredients of milk/buttermilk, eggs and melted butter. Gently fold the wet into the dry until just combined.
  • Heat a skillet with butter and drop batter by spoonfuls. Cook until bubbles form and edges look dry. Flip and cook the other side. Repeat with remaining batter.
  • Tear pancakes into chunks and place in a baking dish. In another bowl, whisk cream, eggs, vanilla and cinnamon. Pour 1/3 over pancakes and sprinkle with berries. Repeat layers twice.
  • Transfer to the oven and bake until puffed and golden. Allow to rest before slicing and serving with syrup and butter. Enjoy this easy one-dish breakfast!
Keyword Amish Breakfast Casserole, blueberry pancake recipe, Easy Breakfast Recipe, pancake casserole
Hey there! I'm Betty Spangler. I love food, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple.