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Blueberry Pancake Casserole

Blueberry Pancake Casserole

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Elevate your breakfast game with this irresistible homemade blueberry pancake casserole! With a sweet and fluffy pancake base, generously filled with plump blueberries, this brunch favorite bakes to golden perfection in the oven. It's a delightful twist on classic pancakes, making it the perfect choice for a leisurely weekend breakfast or special occasion. Plus, it's so wonderfully sweet that you can skip the syrup and savor every bite of this oven-baked treat. Your family and friends will love waking up to this delicious creation! See Below to see how to make-ahead and freeze!

You will need:

For the Pancake Batter:

  • 2 cups all-purpose flour

  • 3/4 cups sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups whole milk

  • 1/4 cup Sweet Condensed Milk

  • 2 large eggs

  • 1/4 cup unsalted butter, melted

  • 1 teaspoon vanilla extract

For the Blueberry Filling:

  • 2 cups fresh or frozen blueberries

  • 1/4 cup sugar

  • 2 tablespoon cornstarch

  • 1/4 Cup Sweet Condensed Milk

  • 1 tablespoon lemon juice 

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 Breakfast Recipes

Blueberry Pancake Casserole Instant Pot Directions

Oven Directions Below and Variations

Welcome to our delightful kitchen where we're excited to share our homemade blueberry pancake casserole recipe. If you're looking for a kid-friendly breakfast option that's as delicious as it is easy to make, you've come to the right place! Our scratch-made blueberry pancake casserole is a perfect blend of simplicity and flavor. It's a delightful twist on classic pancakes, combining the sweet burst of fresh blueberries with fluffy, golden pancakes, all baked together into a comforting morning treat. Whether you're planning a weekend brunch or just want to surprise your loved ones with a special breakfast, this homemade blueberry pancake casserole is sure to become a family favorite. Plus, it's a great make-ahead option, making mornings a breeze. Try our blueberry pancake casserole recipe today and treat your family to the best of both worlds - the convenience of a casserole and the taste of freshly-made pancakes.

  1. Prepare the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. Prepare the Blueberry Filling: In a separate bowl, combine the blueberries, sugar, cornstarch, sweetened condensed milk, and lemon juice. Mix until well combined.

  3. Grease the Molds: Use cooking spray or melted butter to generously grease your silicone molds or heatproof containers. This step is crucial to prevent sticking.

  4. Layer Batter and Filling: Begin by spooning a small amount of pancake batter into each mold, filling them about one-third of the way. Then, add a spoonful of the blueberry filling to each mold, followed by another layer of pancake batter, filling them up to about two-thirds full.

  5. Cover the Molds: Cover each mold with a piece of aluminum foil. This prevents moisture from the Instant Pot from getting into your pancake molds.

  6. Add Water to Instant Pot: Pour about 1 cup of water into the Instant Pot insert.

  7. Place Molds in Instant Pot: Arrange the filled molds on the Instant Pot trivet or a steaming rack, making sure they are evenly spaced.

  8. Cook in the Instant Pot: Close the Instant Pot lid and set the valve to the sealing position. Select the "Steam" or "Pressure Cook" function and set it to cook for about 10-12 minutes on low pressure.

  9. Quick Release: After the cooking time is up, perform a quick release by carefully turning the steam release valve to the venting position. Wait for the pressure to release completely.

  10. Serve: Carefully remove the molds from the Instant Pot, and let them cool for a few minutes. Gently pop the pancake molds out onto serving plates.

  11. Enjoy: Serve your individual blueberry pancake molds with your favorite toppings, such as maple syrup, whipped cream, or additional fresh berries.

These Instant Pot blueberry pancake molds are not only delicious but also a fun and convenient way to enjoy a pancake breakfast.

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Blueberry Pancake Casserole Oven Directions

Welcome to my kitchen, where I'll bring you the best in breakfast delights, including my mouthwatering fruit pancake casserole recipe. If you're seeking a delightful twist on traditional pancakes, my pancake casserole with fruit is the perfect choice. This dish effortlessly combines the sweetness of mixed fruits with fluffy pancake layers, creating an easy and enjoyable breakfast fruit pancake casserole that's perfect for any occasion. Whether you're planning a leisurely weekend brunch or need a wholesome, make-ahead option for busy mornings, our overnight fruit pancake bake has got you covered. With options like blueberry, strawberry, banana, or even peach pancake casserole, there's a flavor for every palate. Serve up a kid-friendly breakfast that's both quick and delicious with our brunch fruit pancake casserole!

Preheat the Oven: Preheat your oven to 400°F (175°C). Grease a 9x8-inch baking pan.

Prepare the Blueberry Filling:

  • In a medium saucepan, combine the blueberries, sugar, cornstarch, sweetened condensed milk, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down slightly. This should take about 5-7 minutes. Remove it from heat and set it aside.

Prepare the Pancake Batter:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  • In another bowl, whisk together the whole milk, sweet condensed milk, eggs, melted butter, and vanilla extract.

  1. Combine Wet and Dry Ingredients:

    • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Pour Half of the Pancake Batter:

  • Pour half of the pancake batter into the greased 9x8-inch baking pan, spreading it evenly.

  1. Add the Blueberry Filling:

    • Spoon the blueberry filling evenly over the first layer of pancake batter.

  2. Top with Remaining Batter:

    • Carefully spoon the remaining pancake batter over the blueberry filling, spreading it evenly.

  3. Bake:

    • Place the baking pan in the preheated oven and bake for approximately 20-25 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.

  4. Serve:

    • Allow the baked blueberry pancake casserole to cool for a few minutes before slicing and serving. Enjoy your sweet and fruity pancake creation!

This recipe combines sweet pancake batter with a luscious blueberry filling for a delightful treat.

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Blueberry Pancake Casserole Variations

  1. Mixed Berry Pancake Casserole: Instead of using only blueberries, mix in other berries like strawberries, raspberries, or blackberries for a colorful and flavorful berry medley.

  2. Lemon Blueberry Pancake Casserole: Add a burst of citrus flavor by incorporating lemon zest and juice into the pancake batter or blueberry filling. Lemon complements blueberries beautifully.

  3. Cream Cheese Swirl: After pouring half of the pancake batter into the dish, add dollops of softened cream cheese on top of the batter. Then, pour the blueberry filling over the cream cheese before adding the remaining batter. This creates a delightful cream cheese swirl effect.

  4. Streusel Topping: Before baking, sprinkle a homemade streusel topping over the pancake batter. Combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup cold butter, and a pinch of cinnamon until crumbly. Sprinkle it over the batter for a crunchy, sweet topping.

  5. Chocolate Chip Pancake Casserole: If you're a fan of chocolate, fold in chocolate chips into the pancake batter or sprinkle them on top before baking for a chocolate-blueberry twist.

  6. Nutty Delight: Add some chopped nuts like pecans or almonds to the streusel topping or mix them into the pancake batter for added crunch and flavor.

  7. Savory Twist: Instead of sugar and blueberries, create a savory pancake casserole by adding ingredients like cooked bacon, sautéed onions, and cheese to the batter. Omit the sugar and fruit, and you'll have a savory breakfast casserole.

  8. Gluten-Free or Vegan: Adjust the recipe to accommodate dietary restrictions. Use gluten-free flour for a gluten-free version, and for a vegan version, substitute buttermilk with a plant-based milk (like almond or soy) and use a vegan egg substitute.

  9. Cinnamon Swirl: Create a cinnamon sugar swirl by sprinkling a mixture of cinnamon and sugar between the layers of batter.

  10. Fruit Compote: Instead of using whole berries, make a fruit compote with your favorite fruit and layer it between the pancake batter.

Feel free to get creative and customize this recipe to your liking. These variations can make each pancake casserole unique and delicious.

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How To Store Blueberry Pancake Casserole

To store baked blueberry pancake casserole properly, follow these steps:

  1. Cooling: Allow the casserole to cool to room temperature. This usually takes about 30 minutes to an hour.

  2. Refrigeration: Once it has cooled, cover the baking dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Make sure it's sealed tightly to prevent moisture from getting in or escaping.

  3. Refrigerate: Place the covered casserole in the refrigerator. It can be stored in the fridge for up to 2-3 days.

  4. Reheating: When you're ready to enjoy your leftover pancake casserole, you have a couple of options for reheating:

  5. Microwave: For a single serving, you can reheat individual portions in the microwave. Heat on a microwave-safe plate, covered with a damp paper towel, for 20-30 seconds per slice or until heated through.

  6. Oven: To reheat larger portions or the entire casserole, preheat your oven to 350°F (175°C). Place the covered dish in the oven for about 15-20 minutes, or until the casserole is heated through. You may want to remove the cover during the last 5 minutes to allow the top to crisp up slightly.

  7. Serve: Once it's heated through, serve your reheated blueberry pancake casserole with your favorite toppings, like maple syrup or fresh fruit.

Make-Ahead and Freeze Blueberry Pancake Casserole

Instructions for Making Ahead and Freezing:

  1. Prepare the Pancake Batter and Blueberry Filling: Follow the instructions provided earlier to prepare the pancake batter and blueberry filling.

  2. Assemble the Casserole: Grease a 9x8-inch baking pan and assemble the pancake casserole as directed in the recipe, layering the pancake batter and blueberry filling.

  3. Cool Completely: Allow the baked casserole to cool completely at room temperature.

  4. Slice or Portion: Once cooled, you can either slice the casserole into individual servings or portion it into desired sizes for freezing. Wrap each portion tightly in plastic wrap.

  5. Place in Freezer Bags: Place the wrapped portions in airtight freezer bags, removing as much air as possible to prevent freezer burn. You can also use a vacuum sealer for extra protection.

  6. Label and Date: Label the freezer bags with the date of preparation and the contents, so you know what's inside and when it was made.

  7. Freeze: Place the sealed bags in the freezer. The blueberry pancake casserole can be stored in the freezer for up to 2-3 months.

To Reheat and Serve:

  1. Thaw: When you're ready to enjoy the frozen blueberry pancake casserole, remove it from the freezer and let it thaw in the refrigerator overnight.

  2. Reheat: To reheat, you have a few options. You can either microwave individual portions for quick reheating or place the entire casserole in a preheated oven at 350°F (175°C) until heated through.

  3. Serve: Once heated, serve the reheated casserole with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream.

By making this casserole ahead and freezing it, you can have a delicious breakfast or brunch option available whenever you need it, making meal planning and busy mornings much easier.

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