Comforting, nostalgic, and perfectly sweet, this Blueberry Pancake Casserole recipe is the perfect choice for a special breakfast or brunch. Use frozen pancakes as a shortcut to make this quick and easy to throw together!
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Looking for a unique breakfast recipe for a special occasion or holiday breakfast? This fantastic casserole is great when you want something sweet and filling that everybody will love.
Why This Recipe Works
Turn simple pancakes into a delicious dish that's sure to have everybody coming back for seconds! Using frozen pancakes makes prep a breeze, and the end result is similar to a French toast casserole with a fun pancake twist.
With delicious and healthy blueberries on top, this recipe has the perfect blend of sweetness and tangy fruit flavor. Sprinkle it all with powdered sugar and you've got a guaranteed crowd-pleaser!
And if you want to upgrade this recipe, make it using these Lemon Poppyseed Pancakes or this classic Copycat IHOP Pancake Batter.
Ingredients Needed
- Pancakes: Storebought pancakes are a great way to streamline prep!
- Eggs: Help to form the base of the casserole.
- Half and Half
- Vanilla
- Brown Sugar: Provides complex sweetness.
- Cinnamon
- Salt: Balances out and accentuates all the sweet flavors.
- Blueberries: You can use either fresh blueberries or frozen blueberries--whatever works best.
- Toppings: Powdered sugar and syrup are all I usually need to add to finish off this casserole!
How to Make this Pancake Casserole
- Step 1: Cut all of the individual pancakes in half.
- Step 2: In a large bowl, combine the half and half, vanilla, cinnamon, brown sugar, salt, and eggs.
- Step 3: Arrange the pancakes in two rows and pour the egg mixture over top. Add blueberries and cover with foil.
- Step 4: Bake covered for 25 minutes, then uncover and bake another 25 to 30 minutes.
Recipe Tips
- If you're not a fan of blueberries, you can also use raspberries, chopped strawberries, blackberries, or leave the fruit out all together.
- Making this casserole with frozen pancakes is the more convenient option, but if you have a pancake recipe you like you can also make your own and cut them in half.
- Allow leftovers of your pancake casserole to cool, then cover the casserole dish with foil or plastic wrap, or transfer to an airtight container in the fridge for 3 to 4 days. You can also freeze casserole leftovers for several months.
- Add all your favorite toppings for pancakes to switch things up.
- Reheat individual portions in the microwave, or cover the casserole dish and pop it back in the oven.
Recipe FAQ's
Absolutely! If you prefer to make your own pancakes, they'll work perfectly in this recipe. I just use frozen for a convenient shortcut.
Blueberries are known for being high in antioxidants, but they're also packed with fiber, magnesium, vitamin C, and vitamin K!
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Blueberry Pancake Casserole
Equipment
Ingredients
- 20 (5-inch) pancakes homemade or store bought
- 6 large eggs
- 2 1/2 cups half n half
- 1 teaspoon vanilla
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
- powdered sugar and syrup
Instructions
- Cut the pancakes in half and place them in a 9x13 baking dish sprayed with non stick cooking spray.
- In a medium bowl whisk the eggs, half n half vanilla, brown sugar, cinnamon and salt until combined.
- Pour over the pancakes, cover at place into the refrigerator for at least 8 hours or overnight.
- Preheat the oven to 350 degrees and scatter the blueberries on top of the pancakes, cover bake up with foil.
- Bake for 25 minutes, then remove the foil and bake another 25-30 minutes or until the center is set.
- Serve with powdered sugar and syrup.
Notes
- I use frozen pancakes but homemade will also work fine.
Definitely will try this pancake casserole,since my youngest grandson is on his March break,the only thing is what i have is frozen waffle's,for sure will fine to use it instead of pancakes.
Thanks for the recipe,
Cecilia
So happy you enjoy them Kathy!
Hi Wendie,
I have used many of your recipes & they have turned out beautifully. I look forward to more butter your biscuit recipes.