Make Ahead Pancake Casserole: Easy, Fluffy and Delicious
Pancake Casserole is the ultimate breakfast upgrade! Combining pancakes' soft, fluffy texture with a creamy custard base, it’s like French toast and pancakes came together for one amazing bite. Add in the bursts of sweet-tart blueberries, and you have a make-ahead dish ideal for entertaining or a cozy weekend breakfast.
Ingredients
- 18 - 20 pancakes homemade or store-bought- that’s what I use
- 6 large eggs
- 2 ¼ cups half and half
- ½ cup brown sugar
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ cups blueberries fresh or frozen
Instructions
- Cut the pancakes in half and arrange them cut side down in 3 rows in a buttered 9×13 casserole dish.
- In a large mixing bowl, whisk the eggs, half and half, brown sugar, vanilla extract, cinnamon, and salt until combined with a smooth consistency.
- Pour the custard evenly over the pancakes, cover the dish with plastic wrap, and refrigerate overnight or at least 8 hours.
- Heat the oven to 350 degrees, and sprinkle the blueberries over the casserole.
- Bake uncovered for about 45 minutes or until the pancakes are golden brown around the edges and edges is fully set.
- Serve with a dusting of powdered sugar and maple syrup.