Blueberry Pancake Bake
Hi, I’m Annalise from Completely Delicious! I want to thank Carrian for having me over to talk brunch and motherhood. If I’ve learned anything from motherhood it’s that all that your wife or mother wants for Mother’s Day is to sleep in, some uninterrupted alone time with an activity she loves, and something yummy she didn’t have to make. Oh, and lots and lots of hugs.
It’s not too much to ask, is it? With this blueberry pancake bake you’re one step closer to winning points with mom. Move on over baked french toast, there’s a new sweet breakfast casserole in town!
My son John just turned two years old and I am really enjoying being a Mom. I knew I’d love him, but I had no idea just how much fun we would have together. Sure, there are hard moments, hours, and days, but they are overshadowed by the pure joy that he brings to our lives.
Motherhood is a wonderful gift, and one I wish every woman who wants to could enjoy. We struggled with getting pregnant, and finally holding my baby in my arms was a magical moment I’ll never forget. Being a mom has changed me in so many ways. I’m learning patience and flexibility, and gaining a new appreciation for my own parents and their love and sacrifice.
On a lighter note, I’m also learning how awesome it is to spend my days in yoga pants.
I’m still pretty new to this whole mom thing, but I’ve come to look forward to Mother’s Day. My boys always spoil me. My husband is not much of a cook, but one of the few things that he knows how to make are pancakes. And I know I can count on them two days a year— my birthday and Mother’s Day.
For this recipe I decided to take his pancakes and turn them into a brunch show-stopper. Layers of blueberry pancakes are covered with custard and more blueberries, and then a streusel topping before baking. Add to that powdered sugar, maple syrup and even more blueberries, it’s a dish that mom and everyone is sure to go crazy for!
Blueberry Pancake Bake
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup blueberries
- 6 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup blueberries
For the topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, cold and cut into cubes
To make the pancakes:
Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl combine the buttermilk, butter, vanilla and eggs. Add to the dry ingredients and stir until almost smooth, it’s okay if a few lumps remain. Stir in the blueberries.
Heat some butter in a skillet. Pour 1/4 cup of the batter onto the skillet. Cook for 2-3 minutes on each side. Let cool. Pancakes can be made up to 3 days ahead, store in the fridge.
To assemble the pancake bake:
Grease a 9×13-inch baking dish with cooking spray or butter. Place the pancakes in the baking dish, layering them up against each other almost vertically. It may be helpful to cut the pancakes in half and place cut-side down.
In a large bowl, combine the eggs, milk, cream, sugar and vanilla. Pour over the pancakes, making sure they all are moistened. Sprinkle the blueberries over the top.
To make the topping, combine the flour, sugar, cinnamon and salt in a small bowl. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture looks like coarse sand. Sprinkle over the pancakes.
Chill in the fridge for at least 2 hours and up to overnight. When ready to bake, take out of the fridge and let it come to room temperature while oven preheats. Preheat oven to 350 degrees F.
Bake until golden and center is set, about 50-60 minutes. If the topping browns too quickly, cover with aluminum foil. Let cool for 15-30 minutes before serving to let it firm up. Serve with powdered sugar, maple syrup and more blueberries.
Recipe developed by Annalise Sandberg for Sweet Basil.
Yield: 6-8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 571 Calories
- Total Fat: 29.8g
- Cholesterol: 264.3mg
- Carbohydrates: 61.2g
- Fiber: 1.8g
- Sugar: 29.4g
- Protein: 14.7g
A few other brunch recipes:
The Best Buttermilk Waffles from Completely Delicious
Gooey Cinnamon Roll French Toast Casserole from Sweet Basil
Raspberry Almond Baked Oatmeal from Completely Delicious
Berries n Cream Crepes from Sweet Basil
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