Description
Easy Overnight Blueberry Pancake Casserole is a fluffy, make-ahead breakfast bake filled with juicy blueberries and classic pancake flavor.
Ingredients
Scale
- 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
- 2 tablespoons unsalted butter (melted)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the blueberries carefully. If using frozen blueberries, add them straight from the freezer.
- Pour the batter evenly into the prepared baking dish.
- Cover tightly with plastic wrap or foil and refrigerate for at least 6–8 hours or overnight.
- Remove the casserole from the refrigerator and let it sit at room temperature for 20–30 minutes. Preheat oven to 350°F (175°C).
- In a small bowl, mix melted butter, brown sugar, flour, and cinnamon until crumbly. Sprinkle evenly over the top.
- Bake for 35–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing. Serve warm with maple syrup or powdered sugar.
Notes
- Ideal for busy weekdays, holiday mornings, or weekend brunch.
- Use fresh or frozen blueberries based on availability.
- Can be served with maple syrup or powdered sugar on top.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
Keywords: Overnight Blueberry Pancake Casserole, Breakfast, Casserole, Pancakes, Blueberries