Why You’ll Love This Recipe
- Effortless Morning Prep: Prepare everything the night before, and simply bake in the morning.
- Crowd-Pleaser: Ideal for feeding a group, making it perfect for holidays or gatherings.
- Versatile: Customize with your favorite fruits, nuts, or even chocolate chips.
- Comforting Flavor: Combines the familiar taste of pancakes with the richness of a baked custard.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
18 pancakes, homemade or store-bought
6 large eggs
2 1/4 cups half and half
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups blueberries, fresh or frozen
Directions
- Grease a 9×13-inch casserole dish.
- Cut the pancakes in half and arrange them cut side down in three rows in the prepared 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 over the pancakes.
- Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C).
- Uncover the casserole and sprinkle the blueberries on top.
- Bake uncovered for about 50 minutes, or until the pancakes are golden brown around the edges and the custard is fully set.
- Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Chill Time: 8 hours
Cook Time: 50 minutes
Total Time: Approximately 9 hours
Variations
- Fruit Options: Substitute blueberries with sliced bananas, strawberries, or raspberries.
- Add-ins: Incorporate chocolate chips, chopped nuts, or coconut flakes for added texture and flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions for 1-2 minutes.
FAQs
How far in advance can I prepare this casserole?
You can assemble the casserole up to 24 hours in advance. Store it covered in the refrigerator until ready to bake.
Can I use frozen pancakes?
Yes, frozen pancakes work well. Thaw them before assembling the casserole to ensure even soaking.
What if I don’t have half and half?
You can substitute with a mixture of equal parts whole milk and heavy cream.
Can I make this recipe gluten-free?
Absolutely. Use gluten-free pancakes and ensure all other ingredients are certified gluten-free.
Is it necessary to soak overnight?
While overnight soaking yields the best texture, a minimum of 2 hours can suffice if you’re short on time.
Can I add a streusel topping?
Yes, a streusel topping made with butter, flour, brown sugar, and cinnamon adds a delightful crunch.
How do I know when the casserole is done baking?
The casserole is done when the custard is set, and the top is golden brown. A knife inserted into the center should come out clean.
Can I add syrup before baking?
It’s best to add syrup after baking to prevent the casserole from becoming overly sweet or soggy.
Can I prepare this in a smaller dish?
Yes, but you’ll need to adjust the quantities accordingly and monitor the baking time, as it may vary.
Conclusion
This Overnight Pancake Casserole is a delightful twist on traditional pancakes, offering a convenient and delicious option for breakfast or brunch. Its make-ahead nature ensures a stress-free morning, allowing you to enjoy a warm, comforting meal with minimal effort. Whether for a special occasion or a weekend treat, this casserole is sure to impress.
Overnight Pancake Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 9 hours
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Overnight Pancake Casserole transforms classic pancakes into a rich, custardy bake perfect for festive brunches or relaxing mornings. Assemble it the night before for a stress-free, delicious start to the day.
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 extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups blueberries, fresh or frozen
Instructions
- Grease a 9×13-inch casserole dish.
- Cut the pancakes in half and arrange them cut side down in three rows in the prepared 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 over the pancakes.
- Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350°F (175°C).
- Uncover the casserole and sprinkle the blueberries on top.
- Bake uncovered for about 50 minutes, or until the pancakes are golden brown around the edges and the custard is fully set.
- Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
Notes
Can be assembled up to 24 hours in advance.
Use gluten-free pancakes for a gluten-free version.
Substitute half and half with a mix of whole milk and heavy cream if needed.
Streusel topping adds extra crunch and sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg
