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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.
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Prep Time 8 hours
Cook Time 55 minutes
Total Time 8 hours 55 minutes
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
  1. 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
  1. 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
  1. 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
  1. Preheat your oven to 350°F (175°C).
  2. Scatter the blueberries evenly over the top of the pancakes. Cover the dish with foil to keep the moisture in during baking.
  3. 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
  1. Once baked, let it cool slightly before serving. Dust with powdered sugar and drizzle with syrup for that perfect finishing touch!

Notes

This casserole is perfect for preparing in advance. Letting it chill overnight enhances the flavors and makes morning cooking a breeze.