Confession. I used to hate blueberries. Sad thing, considering “Michigan produces more blueberries than any other state in the nation.” However, over time I matured, as did my taste buds. Thank goodness, because juicy blueberries are the star in this Gluten-Free Blueberry Pancake Casserole. Since blueberries are good for your health, this makes this a health food, right? Therefore one can eat multiple pieces, right? Because after you taste this, you’re totally going to want more.
I wish I could say I am the brain child behind this beautiful Gluten-Free Blueberry Pancake Casserole. In fact, that honor belongs to Annalise from Completely Delicious. I came across her Blueberry Pancake Bake while searching for creative ways to use leftover pancakes. What? Leftover pancakes? That week I made gluten-free pancakes for a church event, and went overboard in my portions. Like, 30+ pancakes overboard. Go big or go home, right? Anyway, I found this amazing recipe Annalise created and I updated it to make it gluten-free. Which isn’t hard really. You only make two subs – gluten-free pancakes and gluten-free flour in the streusel. (In addition, Annalise started with blueberry pancakes. I say use whatever leftover pancakes you have. Or make your own and through in whatever your heart desires. Now I want to try this with my gluten-free “apple pie buttermilk” pancakes!)
That’s right. This Gluten-Free Blueberry Pancake Casserole is covered in the most amazing streusel. Okay, Confession 2 – I totally said “streusel” to my phone to see how to spell it correctly. Is that sad? Does anyone else do that? The placement of the “e” and “u” totally trips me up. Well, no matter how you spell it, it’s freakin’ delicious. I mean, how can one go wrong with gobs of brown sugar and butter? With this sweet streusel on top, you don’t even need to top this Gluten-Free Blueberry Pancake Casserole with syrup. I mean, you can. No shame from over here if you do. Feel free to let you inner Elf out and coat this bad boy in syrup if you want. Just sayin’ it still tastes AMAZING without it.
This Gluten-Free Blueberry Pancake Casserole makes enough for at least 8 servings. Even more if you’re serving it as part of a brunch spread with lots of other goodies. (Maybe with this homemade gluten-free chicken breakfast sausage?) I hypothesize that you could cut the “custard” recipe in half, use less pancakes, and bake it in a 8 x 8 dish. However, I haven’t tried it. Looking for something even more decadent? Try my Cream Cheese Stuffed, Overnight Blueberry French Toast Casserole. It will totally blow your mind, especially with the homemade hot blueberry syrup. Looking for something to feed a family of two? Try this easy egg casserole for two, made best with Canyon Bakehouse “rye” bread. Looking for a bigger savory breakfast strata? Try this one I made with Schar Artisan Baker bread. Suffice it to say, if you’re looking for breakfast foods, I probably have you covered.
What’s your favorite breakfast casserole? Do you like meat in your breakfast bakes, or do you prefer to load it up with fruit? Leave me a comment below!