Blueberry Pancake Casserole is the perfect fusion of breakfast and comfort food, making it an ideal choice for family gatherings or cozy brunches. Imagine the warm, fluffy pancakes layered with sweet blueberries and a creamy custard—all baked to perfection. Every bite melts in your mouth, leaving you with the delightful taste of fresh berries and maple syrup. Whether you’re hosting a crowd or simply craving a special treat, this dish will surely impress everyone at the table!

What You’ll Need for Blueberry Pancake Casserole

Gathering the right ingredients is key to making this delicious casserole. Here’s what you’ll need:

20 (5-inch) pancakes, homemade or store-bought
6 large eggs
2 1/2 cups half-and-half (600 ml)
1 teaspoon vanilla extract
1/3 cup brown sugar (70 g)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups blueberries, fresh or frozen
Powdered sugar, for serving
Syrup, for serving

Step-by-Step Blueberry Pancake Casserole Recipe

Follow these simple steps to create your own Blueberry Pancake Casserole:

Prepare the Pancakes: Start by cutting the pancakes in half. Lay them flat in a 9×13-inch baking dish that has been sprayed with non-stick cooking spray.
Make the Custard Mixture: In a medium bowl, whisk together the eggs, half-and-half, vanilla extract, brown sugar, cinnamon, and salt until everything is well combined.
Combine and Chill: Pour the custard mixture over the pancakes, ensuring they are evenly coated. Cover the dish with plastic wrap or aluminum foil, and place it in the refrigerator for at least 8 hours, or overnight, for best results.
Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F (175°C).
Add Blueberries: Scatter the blueberries evenly over the top of the pancakes. Cover the dish with foil to keep the moisture in during baking.
Bake the Casserole: Bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 25-30 minutes, until the center is set and the top is golden.
Serve and Enjoy: Once baked, let it cool slightly before serving. Dust with powdered sugar and drizzle with syrup for that perfect finishing touch!

How to Serve Blueberry Pancake Casserole

Serving your Blueberry Pancake Casserole is just as fun as making it! Cut into squares and plate each serving with a light dusting of powdered sugar. A drizzle of maple syrup adds the perfect sweetness. You might also consider serving it with whipped cream or a scoop of vanilla ice cream for a decadent twist. Don’t forget a side of fresh fruit for a colorful plate!

Expert Tips for Blueberry Pancake Casserole

Make it Ahead: This casserole is perfect for preparing in advance. As mentioned, letting it chill overnight enhances the flavors and makes morning cooking a breeze!
Use Seasonal Berries: If you can, use fresh, in-season blueberries for the best flavor. Frozen berries work well too if fresh ones aren’t available.
Add Some Zest: For an extra layer of flavor, try adding a teaspoon of lemon zest to the custard mixture. It complements the blueberries beautifully!

Blueberry Pancake Casserole FAQs

Can I use other fruits instead of blueberries?
Absolutely! You can swap blueberries for other fruits like strawberries, raspberries, or even peaches. Just make sure to adjust the quantity to your taste.

How do I store leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this dairy-free?
Yes! You can substitute half-and-half with a dairy-free alternative like almond milk or coconut milk. Make sure to use dairy-free pancakes too!

Treat yourself and your loved ones to this delightful Blueberry Pancake Casserole. It’s easy, delicious, and a surefire way to make breakfast special. Don’t hesitate to give it a try!

Blueberry Pancake Casserole

A delicious fusion of breakfast and comfort food, this Blueberry Pancake Casserole features fluffy pancakes, sweet blueberries, and a creamy custard, perfect for family gatherings or brunches.

Print Recipe Pin Recipe

Prep Time 8

Cook Time 55

Total Time 8 55

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Pancake Base

20 pieces 20 (5-inch) pancakes, homemade or store-bought

For the Custard Mixture

6 large large eggs
2.5 cups half-and-half 600 ml
1 teaspoon vanilla extract
1/3 cup brown sugar 70 g
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the Topping

1.5 cups blueberries fresh or frozen
Powdered sugar for serving
Syrup for serving

Method

Preparation

Start by cutting the pancakes in half. Lay them flat in a 9×13-inch baking dish that has been sprayed with non-stick cooking spray.

Custard Mixture

In a medium bowl, whisk together the eggs, half-and-half, vanilla extract, brown sugar, cinnamon, and salt until everything is well combined.

Combine and Chill

Pour the custard mixture over the pancakes, ensuring they are evenly coated. Cover the dish with plastic wrap or aluminum foil, and place it in the refrigerator for at least 8 hours, or overnight, for best results.

Baking

Preheat your oven to 350°F (175°C).
Scatter the blueberries evenly over the top of the pancakes. Cover the dish with foil to keep the moisture in during baking.
Bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 25-30 minutes, until the center is set and the top is golden.

Serving