This amazing Pancake Casserole is everyone’s favorite pancakes turned into a substantial overnight breakfast casserole. I love preparing it the night before so breakfast or brunch the next morning is quick and easy!

Pancake Breakfast Casserole

This Pancake Casserole is much like my overnight French toast but with pancakes instead of bread. I combined a few easy-to-find, simple ingredients to transform ordinary pancakes into a delicious and substantial breakfast everyone loves.

The homemade custard comes together in minutes and, if you soak the pancakes in it overnight like I do, they take on the most wonderful texture and flavor. I like to serve them with a sprinkling of powdered sugar and drizzle of maple syrup for the ultimate breakfast treat.

Helpful Tips and Variations

• Soak overnight, if possible. I designed this as an overnight casserole because this gives plenty of time for the pancakes to absorb the custard. The recipe has been tested with a soaking time of as little as 2 hours, so in a pinch you can reduce the chilling step to suit your needs. However, I do recommend overnight which results in the best flavor and texture.
• Store-bought vs. homemade pancakes. You could absolutely make your own pancakes, but it is much quicker to buy them, and I’ve found store-bought pancakes to be really good quality. My pancakes were around 5 inches in diameter, but if yours are a bit smaller or larger, this recipe will still work just as well.
• Fresh or frozen berries. You can use fresh or frozen blueberries for this recipe. If you choose frozen, you may need to increase the cooking time by 5 minutes or so, as they will release more juice.
• Swap the berries. Blueberries are great in this recipe, but you could use other ingredients like chopped bananas, raspberries, or even chocolate chips. The possibilities are endless!

How to Make Pancake Casserole Step by Step

Cut the pancakes: Cut 18 pancakes in half and arrange them cut side down in 3 rows in a greased 9×13 casserole dish.

Make the custard: In a large mixing bowl, whisk 6 large eggs, 2¼ cups half and half, 1/3 cup brown sugar, 1 tsp vanilla, ¼ tsp cinnamon, and ¼ tsp salt until fully combined and smooth.

Pour the custard and chill: Pour the custard evenly on top of the pancakes, then cover the dish with plastic wrap and place in the refrigerator for at least 8 hours.

Add blueberries: When you’re ready to bake, preheat the oven to 350°F, uncover, and sprinkle with 1½ cups blueberries.

Bake: Bake uncovered for about 50 minutes or until the pancakes are golden brown around the edges and the custard is fully set.

Serve and enjoy: Serve portions with a dusting of powdered sugar and a drizzle of maple syrup!

How to Store

As mentioned, you want to prep, cover, and chill the unbaked casserole at least 8 hours in advance or overnight. In a pinch you can reduce the soaking to as little as 2 hours, however overnight is recommended for best flavor and texture.

Any leftovers should be tightly covered and stored in the refrigerator and will keep for up to 3 days. Portions can easily be reheated for a minute or so in the microwave.

For freezing, bake in a freezer-safe pan and cool completely. Wrap well in plastic wrap and again in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat at 350F for about 30 minutes until warmed through.

What to Serve With A Pancake Casserole

I like to serve this with simple icing sugar and maple syrup but if you want to take this dish up a notch, whipping cream would absolutely be the way to go. You could also swap the blueberries for raspberries and then drizzle raspberry coulis over top or add dollops of raspberry jam.

More Easy Breakfast Casseroles

• French Toast Casserole
• Hash Brown Egg Casserole
• Breakfast Enchiladas
• Crescent Roll Breakfast Casserole
• Brioche French Toast Casserole
• Eggs Benedict Casserole