Blueberry Pancake Casserole: A Simple and Sweet Breakfast Bake

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If you’re looking for a breakfast idea that’s both easy to make and crowd-pleasing, this blueberry pancake casserole delivers. With layers of fluffy pancakes soaked in a creamy vanilla custard and topped with juicy blueberries, this dish transforms a classic morning favorite into an effortless baked treat. Whether you’re hosting a holiday brunch or want to simplify your weekend routine, this casserole is a delightful solution that’s both nostalgic and indulgent.

Why This Blueberry Pancake Casserole Is a Must-Try

This recipe takes familiar ingredients and turns them into something new and exciting. Rather than making pancakes to order, you can use frozen or premade pancakes, layer them in a baking dish, and let the oven do the work. The result is a golden, custardy bake that tastes like a cross between pancakes and bread pudding.

Why it works so well:

  • Effortless prep using store-bought pancakes or homemade if preferred.
  • Make-ahead friendly, ideal for busy mornings or holiday breakfasts.
  • Sweet and fruity with blueberries that add natural flavor and color.
  • Adaptable with easy substitutions or toppings.

This casserole is especially useful when feeding a group or preparing ahead for busy mornings.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for this breakfast bake:

  • Pancakes: 20 small (5-inch) pancakes, either frozen or homemade
  • Eggs: 6 large eggs to bind the custard mixture
  • Half-and-half: 2 ½ cups for a rich, creamy texture
  • Vanilla extract: 1 teaspoon to enhance the flavor
  • Brown sugar: ⅓ cup for a deeper sweetness
  • Cinnamon: ½ teaspoon for warmth and aroma
  • Salt: ¼ teaspoon to balance the sweetness
  • Blueberries: 1 ½ cups, fresh or frozen
  • Optional toppings: Powdered sugar, maple syrup, whipped cream, or chopped nuts

Step-by-Step Instructions

1. Prepare the Pancakes

Cut each pancake in half to create easier layers. If using frozen pancakes, allow them to thaw slightly so they’re easier to handle.

2. Arrange in the Baking Dish

Lightly grease a 9×13-inch baking dish with non-stick spray. Layer the halved pancakes in rows, slightly overlapping each piece.

3. Make the Custard Mixture

In a large mixing bowl, whisk together the eggs, half-and-half, vanilla, brown sugar, cinnamon, and salt until smooth and well combined.

4. Pour and Soak

Pour the egg mixture evenly over the pancakes in the dish. Press gently to ensure the pancakes soak up the liquid. Cover with foil and refrigerate for at least 8 hours or overnight.

5. Add Blueberries and Bake

Preheat the oven to 350°F (175°C). Scatter the blueberries on top of the casserole. Bake covered for 25 minutes, then remove the foil and continue baking for another 25–30 minutes, or until the center is set.

6. Serve Warm

Allow the casserole to cool slightly, then dust with powdered sugar and serve with syrup or your preferred toppings.

Recipe Tips and Variations

  • Use waffles instead: You can swap out pancakes for waffles in a pinch.
  • Try different fruits: Raspberries, blackberries, or chopped strawberries also work well.
  • Add texture: Sprinkle chopped nuts, granola, or streusel topping before baking for a crunchy contrast.
  • Make it dairy-free: Substitute almond milk and coconut cream in place of half-and-half.
  • Gluten-free version: Use certified gluten-free pancakes and ensure other ingredients are gluten-free.

Storage and Reheating

Leftovers keep well and reheat easily:

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Wrap individual portions and freeze for up to 2 months.
  • Reheat: Microwave single servings or reheat the entire dish in a covered baking dish at 325°F until warmed through.

Nutrition Information (Per Serving)

  • Calories: 251
  • Carbohydrates: 18g
  • Protein: 9g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 201mg
  • Sodium: 241mg
  • Fiber: 0.2g
  • Sugar: 16g
  • Calcium: 152mg

Note: Nutrition values may vary depending on ingredient brands and substitutions.

Frequently Asked Questions

Can I make this casserole without refrigerating it overnight?

For best results, let it sit overnight so the pancakes can absorb the custard. However, if you’re short on time, 1–2 hours in the fridge is the minimum needed.

Can I use fresh pancakes instead of frozen?

Yes. If you’re using freshly made pancakes, let them cool before layering them in the dish to avoid making the custard mixture too warm.

What’s the best way to keep this warm for a brunch buffet?

After baking, cover the dish with foil and place it in a 200°F oven to keep warm until serving time.

Can I add a cream cheese swirl or layer?

Absolutely. For a richer variation, dollop softened cream cheese or mascarpone between the pancake layers before baking.

Is it okay to use pancake mix instead of premade pancakes?

Yes, simply prepare pancakes from a mix, allow them to cool, and proceed with the recipe as written.

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Final Thoughts

This blueberry pancake casserole offers a creative way to enjoy a beloved breakfast favorite with minimal effort. It’s ideal for make-ahead mornings, family gatherings, or simply when you want to treat yourself to something warm and satisfying. With its custardy interior, sweet berries, and golden top, this recipe is bound to become a staple in your brunch rotation.

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