We’ve been celebrating fun food holidays all month long, and we’re wrapping it up with this cozy and comforting breakfast casserole for National Blueberry Pancake Day, which is January 28th. Instead of just a blueberry pancake, we took pancake batter (with frozen and dried blueberries), baked it off in sheet pans, layered it in a casserole dish and poured a lemon cream cheese sauce over it to soak up as it sits overnight. So, mark your calendars, make your grocery list, do your prep work, and wake up this Friday with a pancake casserole ready to put in the oven.
From AnkarsrumUSA recipe developer, Carmi Adams:
Since blueberries aren’t in season right now, this recipe uses a mixture of dried and frozen, which do not get thawed. Unlike most recipes for the Ankarsrum mixer, the dry ingredients get mixed together first, the blueberries coated in the flour mixture, and then the wet ingredients are added in.
Instead of standing over a griddle and making a ton of individual pancakes, the batter gets poured onto half sheet pans and baked off. When I made enough batter to fully fill the half sheet pans, it was too much for the casserole dish. So, there is a method to the madness and the amount of pancake batter.
While the pancakes are baking, go ahead and whip up the cream cheese sauce.
To assemble the casserole, a layer of pancake gets placed on the bottom of a well greased baking dish, then topped with some of the cream cheese sauce.
This will sit overnight so the pancakes soak up all the liquid.
Please let us know if you have any questions or comments about this recipe. We hope you’ve enjoyed celebrating random food holidays throughout the month with us. Happy baking!
Blueberry Pancake Casserole
Prep Time: 30 minutes
Cook Time: 50 minutes
Inactive Time: 8 hours
500 g. (4 cups) all-purpose flour
8 g. (2 tsp.) baking powder
8 g. (2 tsp.) baking soda
114 g. (1/2 cup) granulated sugar
8 g. (2 tsp.) kosher salt
275 g. (2 cups) frozen blueberries, do not thaw
99 g. (3.5 oz. / 1 cup plus 1 Tbsp.) dried wild blueberries
780 g. (3 cups) buttermilk, room temperature
4 large eggs, room temperature, beaten
115 g. (8 Tbsp.) unsalted butter, melted
Lemon Cream Cheese Sauce:
230 g. (8 oz.) cream cheese, room temperature
114 g. (1/2 cup) granulated sugar
4 large eggs, room temperature
2 g. (1 tsp.) fresh lemon zest
246 g. (1 cup) whole milk, room temperature
115 g. (1/2 cup) heavy cream, room temperature
66 g. (3 Tbsp.) maple syrup
favorite pancake toppings for serving: syrup, butter, whipped cream, fresh fruit, etc.
For pancake batter:
Preheat oven to 425º F. Line two half sheet pans with parchment paper. Grease a 9×13 inch baking dish. Set aside until ready to use.
In the plastic whipping bowl with the single wire whisks, combine the flour, baking powder, baking soda, sugar and salt on low speed (1 o’clock). Add in the frozen and dried blueberries. Pulse on lowest speed to coat blueberries with flour mixture.
Add in the buttermilk, beaten eggs and then melted butter. Mix just until combined.
Divide batter evenly between the two half sheet pans. Mixture will not completely cover pans, but will expand some as it bakes.
Bake for 20 minutes until baked through and beginning to brown on top.
Let cool briefly.
In the plastic whipping bowl with the balloon whisks, cream together the cream cheese and sugar on high speed (6 o’clock) for 2 minutes. Scrape down sides, add in eggs, and cream for another minute. Add in zest, milk and cream, reduce speed to medium-low (2 o’clock) and mix just until combined.
Cut a layer out of each large pancake to fit pan. Do not discard scraps, this will be the middle layer. Cover the 9×13 inch baking pan with a layer of pancake and pour over 1/3 of the cream cheese sauce. Add all the scraps to make a layer and brush this layer with 66 g. (3 Tbsp.) maple syrup and let soak in for a minute, and then add another 1/3 of sauce over it. Top with the final layer and pour the remaining sauce over it. Cover with aluminum foil and refrigerate for at least 8 hours or overnight.
Preheat oven to 350º F.
Bake casserole, covered, for 30 minutes. Remove foil and bake an additional 25 minutes. If desired, broil on high a few minutes to brown top. Let cool slightly and then serve with favorite pancake toppings.
Yield: 10-12 servings
-all-purpose flour can be substituted with whole wheat flour or a gluten-free measure-for-measure flour.
-If using gluten-free flour, it is often necessary to add more flavor into the recipe. An extra pinch of salt and a couple more tablespoons of wild blueberries in pancake batter is recommended.
-If milling whole grain flour at home, a soft wheat is preferable for pancakes.
-Sugar alternatives such as Sucanat with honey (aka honey granules) or coconut sugar can be substituted for regular sugar.
-When swapping out flours and sugars, it is important to remember that the texture and structure (and sometimes the flavor) of the cake will slightly vary from the original recipe.