Description
Indulge in this delightful make-ahead Blueberry Buttermilk Pancake Casserole, featuring pillowy pancake layers baked in a tangy custard with bursts of sweet berries. Perfect for a stress-free breakfast or impressive brunch.
Ingredients
- 8–10 pre-made pancakes (store-bought or homemade), cooled
- 2 cups buttermilk
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, but recommended)
- 1/2 teaspoon ground cinnamon (optional)
- 2 cups fresh or frozen blueberries
- Powdered sugar, maple syrup, or whipped cream for serving
Instructions
- 1. Prep Pan & Preheat Oven: Grease and lightly flour a 9×13 inch baking dish. Preheat oven to 375°F (190°C).
- 2. Whisk Custard: In a large bowl, whisk together buttermilk, eggs, granulated sugar, melted butter, vanilla extract, lemon zest, and cinnamon until smooth.
- 3. Layer Casserole: Arrange half of the pancakes in a single layer in the prepared baking dish, overlapping if necessary. Scatter half of the blueberries over the pancakes. Repeat with the remaining pancakes and blueberries.
- 4. Pour Custard: Pour the custard mixture evenly over the stacked pancakes and blueberries. Gently press down on the pancakes to ensure they are submerged and absorbing the liquid.
- 5. Bake & Serve: Bake for 30-40 minutes, or until golden brown and the custard is set. Let rest for 10-15 minutes before slicing. Serve warm with desired toppings.
- Prep Time: 15 mins
- Cook Time: 35 mins