Blueberry Pancake Casserole
This delicious pancake casserole with blueberries is made from frozen pancakes and a simple egg mixture for a fun brunch or special breakfast!
Servings 6 servings
Calories 251kcal
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.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 201mg | Sodium: 241mg | Potassium: 218mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 603IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
