BLUEBERRY PANCAKE FRENCH TOAST BAKE

May 27, 2014

Yielding pancakes for a crowd will have you chained to your stove while said crowd is having fun, socializing, and making memories without you. Instead of weeping and gnashing my teeth in the kitchen, I make and freeze pancakes in advance, then thaw them and pull this breakfast casserole together the day-of.

If the name of this recipe has your mind bending, these are pancakes, made like a baked french toast. Did that make sense? Don’t worry; you’ll see.

BLUEBERRY PANCAKE FRENCH TOAST BAKE from Rachel Schultz

BLUEBERRY PANCAKE FRENCH TOAST BAKE
Serves 8-10

2 batches (15 individual) old fashioned pancakes
6 eggs
1 and 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter, sliced at room temperature
1 cup blueberries
Powdered sugar
Maple syrup

Slice pancakes in half. Arrange in baking dish in to rows with flat side down. Pour blueberries over pancakes. In a bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes. Mash together flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes.

BLUEBERRY PANCAKE FRENCH TOAST BAKE from Rachel Schultz-2

Chill overnight, or for at least two hours. Preheat oven to 350 degrees and return pan to room temperature. Bake for 50-60 minutes. Allow to cool. Serve with powdered sugar & maple syrup.

BLUEBERRY PANCAKE FRENCH TOAST BAKE from Rachel Schultz-3 BLUEBERRY PANCAKE FRENCH TOAST BAKE from Rachel Schultz-4

5.0 from 1 reviews
BLUEBERRY PANCAKE FRENCH TOAST BAKE
 
Author:
Serves: 8-10
Ingredients
  • 2 batches (15 individual) old fashioned pancakes
  • 6 eggs
  • 1 and ½ cups milk
  • 1 cup heavy cream
  • ½ cup sugar
  • 1 tablespoon vanilla
  • ½ cup flour
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter, sliced at room temperature
  • 1 cup blueberries
  • Powdered sugar
  • Maple syrup
Instructions
  1. Slice pancakes in half. Arrange in baking dish in to rows with flat side down.
  2. Pour blueberries over pancakes.
  3. In a bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes.
  4. Mash together flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes.
  5. Chill overnight, or for at least two hours.
  6. Preheat oven to 350 degrees and return pan to room temperature. Bake for 50-60 minutes.
  7. Allow to cool. Serve with powdered sugar & maple syrup.

Adapted from Oh Sweet Basil.

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Comments

  • Char

    Love thi! Can I freeze leftovers and reheatlater?

    • Rachel Schultz

      Definitely!

  • Jessica

    Instead of pancakes could I use Texas Toast?

  • Heidi

    Hi I only have 1 oven and need it to heat up all the other food. Can I cook a day before and just rewarm?
    Lastly did anyone try with chocolate chips instead of blueberries?

  • Marisa M.

    I just made a Gluten free version of this with just replacing the regular pancakes for gluten free ones and using Gluten free flour for the topping. Great for a brunch. It came out AMAzING! Next time i think i will add bananas.

    Happy Holidays!

  • Rachel

    Curious about freezing the casserole before cooking, anyone tried this? Was wanting to space out our pancake consumption( double batch this morning to have leftovers for this) although I am sure no one would complain.

  • Scott

    Not cooking in suggested time

  • Erica

    Just discovered this… Yum! My changes: a thin layer of blueberry cream cheese on the pancakes when assembling them in the pan so it’s between the layers. I also used lowfat vanilla yogurt in place of the heavy cream just because I had it on hand, and then I just cut the sugar and vanilla a little in the egg mixture. Thanks for the recipe!

    • Rachel Schultz

      Great ideas. Thanks Erica.

  • Sarah

    To Annmarie: How long did you chill before baking? Maybe not long enough for the pancakes to absorb the wet ingredients. Just a thought . . .

  • Cameroon benson

    Will sliced bananas work instead of blueberries? Would love to try a variation of bananas foser French toast pancakes!

    • Rachel Schultz

      Yum! Yes, I believe so, although I have not tried it.

  • Annmarie

    OK…think its weird that you would just delete my comment and not respond here or to my email address. It was an honest and fair question I was hoping you would answer so that I could make this for my family. Do you not stand by your recipes? Your website? I would think that you would?

    • Rachel Schultz

      Annmarie, your comment was not deleted; it was awaiting moderation. No comments appear on the site until they are checked for profanity. To your question – with so many variables that could be causing this it would not be possible for me to diagnose the problem. Perhaps an error in measuring

    • Anonymous

      the recipe clearly stated chill overnight

  • Annmarie

    I tried making. Followed directions and not cooking in an hour. To wet. Even after cooking for 2 hours at 350. Thoughts?

  • Pia

    i made this for breakfast in Christmas Day here in New Zealand. So easy to put together the night before. In the oven in the morning while we opened presents and omg so delicious! Not too mention your fantastic pancake recipe… My new go to! Thanks so much- this will be on the celebration food rotations or sure!

  • marco

    If the store is out of blueberries would blueberry pie filling work, or is that to much liquid.

    Thank You & Merry Christmas.

    • Rachel Schultz

      It would work although would be a little different in texture.

  • Amanda lasley

    I just threw this together and I’m serving it in the morning for Christmas breakfast for my 5 girls and husband before we open presents! I’m so excited! It looks delicious! And it was very easy to throw together! Thank you do much for your post!Merry Christmas ! I’ll let ya know how it turns out!

    • Rachel Schultz

      You are welcome! Merry Christmas.

  • Melissa C.

    I just made these tonight, I can’t wait until morning. They look wonderful!! I also love the pancake recipe, I will be using your recipe from now on :) Yumm Yumm thank you for sharing.

  • BW Hardy

    I am an everything blueberry addict and must try this one. I’m wondering what size baking dish you recommend?

    • Rachel Schultz

      9×13

  • Lisa

    I really want to pin this! But the pin link isn’t working, and when I copy the link of the page to try to pin it separately, that isn’t working either. Help! I want to make this for Christmas morning!

  • Hi Rachel, For some reason it took over 10 minutes to download your site. I found you through MSN. My internet is FAST and was not down when I was downloading your info, FYI. Blessings to you, Chrissy Mann
    Merry Christmas!

  • Anonymous

    Could you use frozen raspberries in place of blueberries?

    • Rachel Schultz

      yes!

  • Candy

    The recipe says to layer the pancakes in the pan flat side down but the picture show them up on their edge. Which is it? Thanks.

    • Rachel Schultz

      As pictured – the flat side after the pancakes are cut in half.

  • Anonymous

    These were absolutely delicious. I served this at the ladies Sunday School breakfast and they loved them. I kicked it up another notch by serving along with the powdered sugar and maple syrup – blueberry syrup too. Needless to say everybody ask for the recipe. Thanks for posting!

    • Rachel Schultz

      Yum! Great to hear

  • Anonymous

    I meant to ask can you use store bought frozen pancakes

  • Anonymous

    Can you use frozen pancakes?

    • Rachel Schultz

      Sure!

  • […] Blueberry Pancake French Toast Bake – Rachel […]

  • This is killing me right now. I need to make it immediately! Very nice photos, too.

    • Rachel Schultz

      Thank you Sarah!

  • Yummm! This sounds delicious! Thank you very much. :). :)
    _____
    Lee Ann

    Crochet…Gotta Love It! Blog:
    http://crochetgottaloveit.blogspot.com
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    #crochetgottaloveit
    #crochet

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