Name: Easy Pancake Casserole with Blueberries Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 9 h 5 min
Cuisine: American
Ingredients: 18 pancakes, homemade or store-bought; 6 large eggs; 2¼ cups half and half; ⅓ cup brown sugar; 1 tsp vanilla extract; ¼ tsp cinnamon; ¼ tsp salt; 1½ cups blueberries, fresh or frozen

Jump to Recipe

Introduction

This Easy Pancake Casserole is a delightful twist on classic breakfast pancakes, perfect for feeding a crowd or preparing ahead. Layers of fluffy pancakes soaked in a sweet custard and baked with juicy blueberries make for a comforting and satisfying morning treat.

The image shows a close-up of a baked dish with layers of soft, golden-brown bread slices arranged vertically and closely together in a white baking dish. Between the bread layers, there are juicy dark purple blueberries that look slightly cooked, with some fresh blueberries scattered on top. The dish is lightly dusted with white powdered sugar, adding a soft texture contrast. The bread looks moist and tender with some light browning on the edges, and the blueberries add bursts of deep color and freshness. The background is a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 pancakes, homemade or store-bought
6 large eggs
2¼ cups half and half
⅓ cup brown sugar
1 tsp vanilla
¼ tsp cinnamon
¼ tsp salt
1½ cups blueberries, fresh or frozen

Instructions

Step 1: Cut the pancakes in half and arrange them cut side down in three rows in a greased 9×13-inch casserole dish.
Step 2: In a large mixing bowl, whisk together the eggs, half and half, brown sugar, vanilla, cinnamon, and salt until the mixture is smooth and fully combined.
Step 3: Pour the custard evenly over the arranged pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours to allow the flavors to meld.
Step 4: When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and sprinkle the blueberries evenly over the top.
Step 5: Bake uncovered for about 50 minutes, or until the edges are golden brown and the custard is fully set.
Step 6: Serve warm with a dusting of powdered sugar and a drizzle of maple syrup for extra sweetness.

Tips & Variations

Use fresh or frozen blueberries interchangeably; if using frozen, no need to thaw before baking.
Substitute half and half with whole milk or heavy cream for a lighter or richer custard.
Add a handful of chopped nuts, like pecans or walnuts, for added texture and flavor.
For a dairy-free version, use coconut milk or almond milk and dairy-free pancakes.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through, or place in a preheated 350°F oven for 10–15 minutes. This casserole can also be frozen before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

The image shows several slices of a blueberry bread pudding arranged close together in a white baking dish on a white marbled surface. Each slice has multiple thin layers of golden-brown baked bread, soft and slightly crispy on the edges, and is filled and topped with plump, juicy blueberries that burst out between the layers. The top of the slices is dusted lightly with powdered sugar, giving a soft white contrast to the warm tones of the bread and the dark blue of the berries. The texture of the bread looks fluffy inside, with darker toasted edges, and some blueberries appear slightly cooked and juicy, oozing around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pancakes for this casserole?

Yes, store-bought pancakes work perfectly and save time. Just be sure they are fresh and not overly dry for the best texture.

How long can I soak the casserole before baking?

The casserole should be soaked in the refrigerator for at least 8 hours but can be left overnight for convenience. Avoid soaking longer than 24 hours to maintain texture.