Overnight Pancake Casserole
This amazing Pancake Casserole transforms everyone’s favorite breakfast into a hearty make-ahead dish. Preparing it the night before makes breakfast or brunch the next morning so quick and easy!See below the recipe card for step-by-step images.
Servings: 8
Ingredients
- 18 pancakes homemade or store-bought
- 6 large eggs
- 2¼ cups half and half
- 1/3 cup brown sugar
- 1 tsp vanilla
- ¼ tsp cinnamon
- ¼ tsp salt
- 1½ cups blueberries fresh or frozen
Instructions
- Cut the pancakes in half and arrange them cut side down in 3 rows in a greased 9x13 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°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
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