Description
This Blueberry Pancake Casserole is a delightful overnight breakfast dish that combines fluffy pancakes with a rich custard soaking and bursts of fresh or frozen blueberries. Perfect for a family brunch, it’s easy to prepare ahead of time and baked to golden perfection, then served with powdered sugar and syrup for a sweet start to your day.
Ingredients
Pancake Base
- 20 (5-inch) pancakes, homemade or store bought
Custard Mixture
- 6 large eggs
- 2 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Fruit & Toppings
- 1 1/2 cups blueberries, fresh or frozen
- Powdered sugar, for serving
- Syrup, for serving
Instructions
- Prepare Pancakes: Cut the pancakes in half and place them evenly in a 9×13-inch baking dish that has been sprayed with non-stick cooking spray, forming the base of the casserole.
- Make Custard: In a medium bowl, whisk together the eggs, half and half, vanilla extract, brown sugar, cinnamon, and salt until fully combined and smooth.
- Combine and Chill: Pour the custard mixture evenly over the pancakes in the baking dish. Cover the dish and refrigerate for at least 8 hours or overnight to let the pancakes soak up the custard.
- Preheat and Add Blueberries: Preheat your oven to 350°F (175°C). After chilling, scatter the blueberries evenly on top of the soaked pancakes. Cover the baking dish with foil to prevent over-browning during the initial bake.
- Bake: Bake the casserole covered with foil for 25 minutes. Then remove the foil and continue baking for an additional 25-30 minutes, or until the center is fully set and the top is lightly golden.
- Serve: Allow the casserole to cool briefly. Serve warm, dusted with powdered sugar and drizzled with syrup for a sweet finish.
Notes
- Use fresh or frozen blueberries; if using frozen, no need to thaw before adding to the casserole.
- This dish can be prepared the night before to save time in the morning.
- For a dairy-free option, substitute the half and half with coconut milk or almond milk and use dairy-free pancakes.
- Leftovers can be refrigerated and reheated in the microwave or oven.
- Add a pinch of nutmeg or orange zest in the custard for additional flavor variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
