Large Family Blueberry Buttermilk Pancake Casserole | Make-Ahead Freezer Breakfast
If blueberry pancakes are one of your favorite breakfast treats, prepare this easy Large Family Blueberry Buttermilk Casserole. It’s light, fluffy, and full of flavor.
Ingredients
For the casserole:
- 5 cups baking mix
- 4 eggs
- 4 cups buttermilk
- 8 tablespoons unsalted butter melted and cooled
- 3 cups fresh blueberries
For the topping:
- 1 cup all-purpose flour
- 6 tablespoons packed brown sugar
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cup 3 sticks butter
Instructions
- Preheat the oven to 350 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
- Whisk together the baking mix, eggs, buttermilk, and butter until just mixed. The batter will be lumpy.
- Fold the blueberries into the batter, reserving a few and dropping them on top.
- In a separate bowl, combine the flour, sugars, and cinnamon. Sprinkle over the top of the casseroles. Cut the butter into pats and place in even rows on top.
- Bake for 45 to 50 minutes or until the top is golden.
- Allow cooling slightly prior to slicing. Serve with syrup.
Notes
To freeze: Cool completely and wrap tightly. Or, if desired, cut into individual pieces and wrap in parchment paper prior to storing in an airtight container and freezing. Freeze up to 6 months. To reheat, bake in the oven or microwave until warm.