This amazing Pancake Casserole is everyone’s favorite pancakes turned into a substantial overnight breakfast casserole. Preparing it the night before makes breakfast or brunch the next morning so quick and easy!
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Pancake Breakfast Casserole
This Pancake Casserole is much like overnight french toast but with pancakes instead of bread. All you need are a few easy to find, simple ingredients and then ordinary pancakes are turned into a delicious and substantial dish.
The homemade custard comes together in minutes and if you soak the pancakes in it overnight they take on the most wonderful texture and flavor. Serve with a sprinkling of powdered sugar and drizzle of maple syrup for the ultimate breakfast treat.
Ingredients Needed
Here’s what you need to make this pancake casserole recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Pancakes – You can use homemade pancakes or store-bought.
- Eggs – The base of the custard that binds the casserole together.
- Half and half – This provides the necessary liquid and what creates the creamy texture. If you can’t find it at the store, it is simply half whole milk and half heavy cream.
- Brown sugar – For sweetness and notes of molasses.
- Vanilla – For added flavor.
- Cinnamon – Lends a nice warm, cozy element to the custard.
- Salt – To balance out the sweetness and ensures the flavors aren’t flat.
- Blueberries – Either fresh for frozen. You can also top with a different berry or chopped banana.
- For serving – Powdered sugar and/or maple syrup finish off the dish.
How to Make Pancake Casserole
This blueberry pancake breakfast casserole comes together in just a few simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Cut the pancakes. Cut the pancakes in half and then arrange them cut side down in three rows in a greased 9×13 casserole dish.
- Make the custard. Whisk together the eggs, half and half, brown sugar, vanilla extract, cinnamon, and salt until fully combined and smooth. Pour the custard evenly on top of the pancakes.
- Cover and chill. Cover the dish with plastic wrap and place in the refrigerator for at least 8 hours.
- Bake. Uncover, sprinkle with blueberries, and bake at 350F for about 50 minutes or until the pancakes are golden brown around the edges and the custard has fully set.
- Serve. Dust with powdered sugar and add a drizzle of maple syrup to serve and enjoy!
Tips for Success
- Soak overnight, if possible. We designed this as an overnight casserole because this gives plenty of time to allow 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, we do recommend overnight which results in the best flavor and texture.
- Store bought vs. homemade pancakes. You could absolutely make your own pancakes for this recipe but it is much quicker to buy them and we’ve found store bought pancakes to be really good quality. Our 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 juices.
- Swap the berries. Blueberries are great to use in this recipe but you could use other ingredients like chopped banana, raspberries, or even chocolate chips. The possibilities are endless!
Video: Pancake Casserole
Proper Storage
- Make ahead. 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.
- Storing leftovers. 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.
- Freeze baked casserole for later. 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.
More Easy Breakfast Casseroles:
- French Toast Casserole
- Hash Brown Egg Casserole
- Breakfast Enchiladas
- Crescent Roll Breakfast Casserole
- Brioche French Toast Casserole
- Eggs Benedict Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Overnight Pancake Casserole
This amazing Pancake Casserole is everyone’s favorite pancakes turned into a substantial overnight breakfast casserole. Preparing it the night before makes breakfast or brunch the next morning so quick and easy!
Servings: 8
Ingredients
- 18 pancakes , homemade or store-bought
- 6 large eggs
- 2 & 1/4 cups half and half
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 & 1/2 cups blueberries , fresh or frozen
Instructions
- Cut the pancakes in half and arrange them cut side down in 3 rows in a greased 9×13 casserole dish.
- In a large mixing bowl, whisk together the eggs, half and half, brown sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
- 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.
- When you’re ready to bake, preheat the oven to 350 degrees F, uncover, and sprinkle with the blueberries.
- Bake uncovered for about 50 minutes or until the pancakes are golden brown around the edges and the custard is fully set.
- Serve portions with a dusting of powdered sugar and a drizzle of maple syrup!
Video
Notes
Soak overnight, if possible. We designed this as an overnight casserole because this gives plenty of time to allow 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, we do recommend overnight which results in the best flavor and texture.
Store bought vs. homemade pancakes. You could absolutely make your own pancakes for this recipe but it is much quicker to buy them and we’ve found store bought pancakes to be really good quality. Our pancakes were around 5 inches in diameter but if yours are a bit smaller or larger, this recipe will still work just as well.
Swap the berries. The blueberries can be replaced with a different berry, chopped banana, or even chocolate chips. The possibilities are endless!
Storing leftovers. Fridge and freezer instructions are included in the article.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 632mg | Potassium: 244mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1656IU | Vitamin C: 3mg | Calcium: 287mg | Iron: 6mg
Everyone enjoyed this breakfast. Super easy and delicious
So good! Made it for a New Year’s Day Brunch for my house guests. It was a hit!
Super easy and delicious