Blueberry Pancake Casserole: A Cozy Breakfast Dream
There’s something magical about the scent of warm blueberries and cinnamon wafting through the kitchen on a lazy weekend morning. This Blueberry Pancake Casserole was born out of necessity—a happy accident when I had a stack of leftover pancakes and a handful of fresh blueberries begging to be used. One indulgent experiment later, and this dish became a family favorite. Imagine tender, custard-soaked pancakes, juicy bursts of blueberry, and a golden, slightly crispy top—all dusted with powdered sugar and drizzled with syrup. It’s like dessert for breakfast, but totally acceptable to eat at 8 AM.
Why You’ll Love This
Effortless elegance – Perfect for brunch guests or holiday mornings (no flipping pancakes at the stove!).
Make-ahead magic – Assemble it the night before, pop it in the oven in the morning, and bask in the compliments.
Kid-approved (and picky-eater tested!) – Even my nephew, who usually pushes fruit away, devoured this.
Versatile & comforting – Works with fresh or frozen berries, and feels like a warm hug on a plate.
Leftover-friendly – A genius way to use up extra pancakes!
The Unexpected Fan
My skeptical brother-in-law, who claims he “doesn’t do sweet breakfasts,” took one bite and immediately asked for seconds. The custard layer won him over—creamy, lightly spiced, and just sweet enough without being cloying. Now, he requests it every time he visits.
What Makes It Special
Pancakes – Soaked in custard, they become impossibly tender.
Fresh or frozen blueberries – Bursting with jammy sweetness in every bite.
Cinnamon-brown sugar custard – Adds warmth and depth.
Overnight soak – Ensures every bite is rich and flavorful.
Making It Happen
Start by cutting your pancakes into halves—this helps them nestle snugly in the baking dish. A mix of homemade or store-bought works beautifully (no judgment here!). Whisk together the dreamy custard: eggs, half-and-half, vanilla, brown sugar, cinnamon, and a pinch of salt. Pour this golden liquid over the pancakes, cover, and let the fridge work its magic overnight.
In the morning, scatter blueberries like little jewels over the top, cover with foil, and bake until the custard is just set. Then, unveil it for a final bake until the edges turn golden and the blueberries bubble. The result? A cross between bread pudding and pancake heaven.
You Must Know
Don’t skip the soak! 8 hours minimum ensures custard perfection.
Cover with foil first – Prevents over-browning before the center sets.
Test for doneness – A knife inserted should come out clean (no wet custard).
Use room-temperature eggs – For a smoother, lump-free custard.
Fresh vs. frozen berries – Frozen work great, but no need to thaw (they’ll bake perfectly).
Serving Ideas
Dust with powdered sugar and drizzle with warm maple syrup.
Pair with crispy bacon or savory sausage for balance.
Coffee or a cold glass of milk – The ultimate sips alongside.
Make It Different
Lemon zest – Brighten it up with a citrusy twist.
Cream cheese swirl – Add dollops before baking for extra richness.
Dairy-free? Swap half-and-half for coconut milk.
Nutty crunch – Sprinkle with toasted pecans or almonds.
Storage & Reheating Tips
Fridge: Keep covered for up to 3 days.
Reheat: Warm slices in the microwave (30 sec) or oven (300°F for 10 min).
Freeze: Wrap tightly for up to 1 month. Thaw overnight before reheating.
Success Tips
Even pancake layers = no dry spots.
Let it rest 10 minutes after baking for cleaner slices.
Extra custard lover? Add an extra ½ cup half-and-half.
Frequently Asked Questions
Can I use pancake mix instead of pre-made pancakes?
Yes! Bake pancakes per package instructions, let cool, then proceed with the recipe.
Can I use other fruits? Absolutely—try raspberries, diced apples, or even peaches.
What if I don’t have half-and-half? Mix equal parts whole milk and heavy cream.
Can I bake it right away? For best texture, soak overnight—but 4 hours minimum works in a pinch.
Is this gluten-free adaptable? Yes! Use GF pancakes and ensure all other ingredients are GF.
Blueberry Pancake Casserole
Prep Time: 15 mins (+8 hrs soak) | Cook Time: 50 mins | Total Time: 9 hrs 5 mins
Category: Breakfast/Brunch | Difficulty: Easy | Cuisine: American
Yield: 8 servings
Ingredients
20 (5-inch) pancakes (homemade or store-bought)
6 large eggs
2 ½ cups half-and-half
1 teaspoon vanilla extract
⅓ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups blueberries (fresh or frozen)
Powdered sugar & syrup (for serving)
Instructions
Prep: Cut pancakes in half and arrange in a greased 9×13-inch baking dish.
Custard: Whisk eggs, half-and-half, vanilla, brown sugar, cinnamon, and salt until smooth. Pour over pancakes.
Soak: Cover and refrigerate 8+ hours (or overnight).
Bake: Preheat oven to 350°F. Scatter blueberries on top, cover with foil, and bake 25 mins. Uncover and bake 25–30 mins more, until set.
Serve: Dust with powdered sugar and drizzle with syrup.
Notes
Frozen pancakes work perfectly—no thawing needed.
For extra decadence, add a pat of butter before serving.
Tools You’ll Need
9×13-inch baking dish
Mixing bowl & whisk
Foil
Allergy Info
Contains: Eggs, dairy, gluten (use GF pancakes if needed).
Nutrition (per serving)
Calories: 380 | Carbs: 48g | Protein: 10g | Fat: 16g | Sugar: 22g
