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Easy Overnight Blueberry Pancake Casserole Recipe

★★★★★

4.6 from 101 reviews
  • Author: Harper
  • Total Time: 8 hours 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Easy Overnight Blueberry Pancake Casserole is a delightful breakfast treat that combines fluffy pancake batter with fresh or frozen blueberries, baked to golden perfection. Prepared the night before and baked in the morning, it makes a convenient and impressive dish perfect for family breakfasts or brunch gatherings.

Ingredients

Scale

Pancake Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/4 cup pure maple syrup
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Optional Streusel Topping

  • 2 tablespoons unsalted butter (melted)
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking during baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
  3. Mix the Wet Ingredients: In a separate bowl, whisk the eggs, milk, pure maple syrup, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; some small lumps are acceptable.
  5. Add the Blueberries: Carefully fold in the fresh or frozen blueberries into the batter. If using frozen blueberries, add them directly from the freezer to prevent color bleeding.
  6. Assemble the Casserole: Pour the batter evenly into the prepared baking dish, spreading gently to level the surface.
  7. Cover and Refrigerate: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 to 8 hours or overnight to allow the batter to soak and flavors to meld.
  8. Prepare for Baking: When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 to 30 minutes. Preheat the oven to 350°F (175°C).
  9. Add Optional Streusel (If Using): In a small bowl, combine the melted butter, brown sugar, flour, and ground cinnamon. Mix until the mixture becomes crumbly. Sprinkle the streusel topping evenly over the batter in the dish.
  10. Bake: Bake the casserole in the preheated oven for 35 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  11. Cool and Serve: Allow the casserole to cool for 10 minutes before slicing. Serve warm with extra maple syrup or powdered sugar as desired.

Notes

  • Using frozen blueberries straight from the freezer helps prevent the batter from turning purple or blue before baking.
  • For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave.
  • Adding the streusel topping is optional but adds a delicious sweet crunch.
  • Ensure not to overmix the batter to keep the casserole light and fluffy.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: blueberry pancake casserole, overnight breakfast casserole, baked pancakes, blueberry breakfast, easy brunch recipe, make-ahead breakfast

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Find it online: https://harperellington.com/easy-overnight-blueberry-pancake-casserole-recipe/