Blueberry Pancake Casserole

Blueberry Pancake Casserole

This Blueberry Pancake Casserole is the ultimate brunch solution for feeding a crowd without standing over a hot griddle all morning. By combining fluffy pre-made pancakes with a rich custard and homemade blueberry maple syrup, you get a dish that tastes like a delicious hybrid of pancakes and French toast.

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Prep Time 30

Cook Time 45

Resting Time 4

Total Time 5 15

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

Casserole

30 pancakes cooked, sliced in half
1/2 cup fresh blueberries
4 large eggs
1 3/4 cups non-dairy milk or regular cow's milk
1 tsp vanilla extract
1/2 tsp ground cinnamon

Blueberry Syrup

1 cup organic maple syrup
1 1/2 cups fresh blueberries
1 tbsp fresh lemon juice

Method

Cook your pancakes on a greased skillet according to the instructions on your favorite pancake mix box. Once they are finished and cooled slightly, slice each pancake in half.
30 pancakes
Grease an 11x7-inch baking dish. Stand the pancake halves up with the cut side facing down in three rows, starting from the short end of the dish until the space is completely filled.
Evenly sprinkle 1/2 cup of fresh blueberries over the arranged pancakes, letting some fall into the crevices.
1/2 cup fresh blueberries
In a medium bowl, whisk together the milk, eggs, vanilla extract, and cinnamon. Pour this mixture evenly over the pancakes in the dish.
4 large eggs, 1 3/4 cups non-dairy milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon
Cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the liquid to soak in. If you are in a rush, you can skip the soaking and bake immediately.
When you are ready to eat, preheat your oven to 350 degrees F. Bake the casserole for 40 to 45 minutes until the top is golden and the custard is set.
While the casserole is baking, prepare the blueberry syrup. Add the maple syrup, 1 1/2 cups of blueberries, and lemon juice to a small saucepan and bring to a boil.
1 cup organic maple syrup, 1 1/2 cups fresh blueberries, 1 tbsp fresh lemon juice
Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally until the berries burst and the syrup thickens slightly.
Remove the syrup from the heat and serve it warm over the freshly baked pancake casserole.

Notes

Use fresh blueberries for the best results, as frozen berries may release excess moisture and discolor the custard. If the top browns too quickly during baking, tent the dish with foil for the last 10 minutes.