Blueberry Pancake Casserole

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Blueberry Pancake Casserole – A Sweet and Comforting Breakfast Bake

Looking for an easy make-ahead breakfast that everyone will rave about? This Blueberry Pancake Casserole is everything you love about pancakes, layered into a creamy, custardy casserole bursting with juicy blueberries and baked to golden perfection.

It’s the perfect cozy breakfast or brunch dish for holidays, weekends, or when you want something extra special without the stress of flipping pancakes one-by-one.

Why You’ll Love This Recipe

This breakfast bake transforms simple pancakes into something magical! With a rich egg custard soaked overnight, the texture is reminiscent of a bread pudding or French toast casserole—but with fluffy pancakes instead of bread. Paired with tart-sweet blueberries and a hint of cinnamon, it’s sweet, satisfying, and guaranteed to please a crowd.

Best of all? You can use frozen or leftover pancakes, which means less prep and more time to enjoy your morning.

Ingredients You’ll Need

Here’s everything you’ll need to make this simple but elegant breakfast casserole:

  • 20 (5-inch) pancakes – Frozen or homemade; cut in half for layering
  • 6 large eggs – Help create the creamy custard base
  • 2 ½ cups half-and-half – Adds richness and creaminess
  • 1 teaspoon vanilla extract – For warm, aromatic flavor
  • ⅓ cup brown sugar – Adds a touch of caramel sweetness
  • ½ teaspoon cinnamon – Pairs beautifully with blueberries
  • ¼ teaspoon salt – Balances the sweetness
  • 1 ½ cups blueberries – Fresh or frozen, both work great
  • Powdered sugar and maple syrup – For topping, optional but recommended

How to Make Blueberry Pancake Casserole

Step-by-Step Instructions

  1. Prep the Pancakes
    Cut each pancake in half and arrange in a greased 9×13-inch baking dish, overlapping slightly to fill the dish.
  2. Make the Custard
    In a large bowl, whisk together the eggs, half-and-half, vanilla, brown sugar, cinnamon, and salt until smooth.
  3. Assemble & Chill
    Pour the custard mixture evenly over the pancakes, pressing them down gently to soak. Cover the dish and refrigerate for at least 8 hours or overnight.
  4. Add Blueberries & Bake
    Preheat your oven to 350°F (175°C). Scatter blueberries over the top of the soaked pancakes. Cover with foil and bake for 25 minutes.
  5. Finish Baking
    Remove the foil and bake for another 25–30 minutes, or until the center is set and the top is golden.
  6. Serve
    Dust with powdered sugar and drizzle with syrup before serving. Add fresh berries on the side if you like!

Tips for Success

  • Make it your own: Swap the blueberries for raspberries, blackberries, or chopped strawberries.
  • No pancakes? No problem: You can use a homemade pancake recipe or even leftover waffles.
  • Overnight magic: Letting the casserole sit overnight ensures the custard fully soaks into the pancakes for the best texture.
  • Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave or covered in the oven.
  • Toppings galore: Try whipped cream, lemon zest, or even a berry compote for added flair.

Nutrition Information (per serving)

  • Calories: 251
  • Carbohydrates: 18g
  • Protein: 9g
  • Fat: 16g (Saturated: 9g)
  • Sugar: 16g
  • Cholesterol: 201mg
  • Sodium: 241mg
  • Calcium: 152mg
  • Iron: 1mg

This Blueberry Pancake Casserole is the kind of breakfast that makes memories—warm, inviting, and full of love. Perfect for lazy mornings or holiday celebrations, it’s sure to become a new family favorite.

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