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

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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