Overnight Blueberry Pancake Casserole was made for those mornings when you just. can’t. deal. Sometimes the thought of standing at the stove flipping pancakes (with hungry kids or cranky relatives breathing down your neck) is more than my coffee-fueled brain can handle. This little gem is your breakfast lifesaver. You prep it, stash it in the fridge, sleep like a baby, then just bake and eat. You can even pair it with something fresh like this blueberry mint green tea refresh or keep it healthy with these easy overnight oats with berries and nuts. It’s hands-down my go-to for lazy mornings, holidays, and, honestly, random Wednesdays.

Why you’ll love this recipe

First off, ain’t nobody mad at a breakfast casserole that tastes like pancakes. The Overnight Blueberry Pancake Casserole gives you all the Saturday-morning-pancake vibes without having to cook in batches and get stuck with the last soggy pancake (we’ve all been there, right).
I’m serious, it’s got everything good: sweet bites of blueberry, fluffy bread, and just enough custard to keep things cozy. Somehow, it also ends up looking fancy, like five-star restaurant brunch even though it’s really just smart repackaging of an old favorite (love that for us).
Even picky kids or skeptical adults seem to go quiet after the first bite. Plus I always have everything on hand, and it works with any bread. Want to impress guests but put in minimal effort? This. is. it.

“Tried this for a church brunch and got *so* many compliments, I almost felt guilty accepting the praise. Almost.”

Make ahead options

Let’s just be honest, I do not want to be cracking eggs at 7 a.m. Not happening. That’s why the make-ahead feature of this blueberry pancake casserole is so clutch.
Just throw it all together the night before. Bread, berries, custard—done. Cover, refrigerate, and let the fridge do its thing. In the morning? Pull it out and pop it in the oven while you rummage for clean coffee mugs or just stare out the window for a minute.
Not an early starter? You can also mix it up a few hours ahead and let it chill while you get other stuff done. Need to prep days before? You can even freeze it, unbaked.
This is genuinely one of those what is a breakfast casserole made of moments. All you need is a little advance planning and you’ll feel like future-you left you a gift.

Can you use pancake mix?

Here’s a big yes. I’m not always organized enough to have bread, but there is always rogue pancake mix in the pantry. The trick? Make pancakes first, let them cool, then chop or tear into pieces. It adds another soft layer and honestly tastes just as dreamy.
It’s easy, no extra brainpower required. Bisquick? Krusteaz? Go wild. Bonus, you can add whatever mix-ins you love to the pancake batter. Chocolate chips with your blueberries? I mean, why not, live a little.
This approach is a favorite for when bread is suspiciously missing, or when I want it to actually scream “pancake!” with every bite.

Can you use frozen blueberries?

Okay, wild blueberries in July are glorious, but most of the year I’m digging in the freezer. Yes, you can use frozen blueberries. In fact, the little bit of extra moisture from frozen berries makes the Overnight Blueberry Pancake Casserole even more custardy and delicious.
Toss the frozen berries with a spoonful of flour before you scatter them so they don’t sink straight to the bottom and vanish. No need to thaw, either. Just pop them in frozen and you’re good to go.
Honestly, I think frozen actually works better than fresh a lot of the time (and your sleepy self in the morning won’t know the difference).

Tips for Making Blueberry Pancakes in the Oven

Oh, you want some secret sauce tips? I’ve got ‘em. Here are my tried-and-true moves:

Don’t skip the overnight soak. The bread gets all custardy and puffy.

Keep a stash of frozen blueberries for last-minute prep.
Top with extra blueberries or a sprinkle of sugar before baking. Major bakery vibes.
For something over the top, toss a few white chocolate chips in with the berries. Just trust me.

Bam, you’ve got yourself a crowd-pleasing masterpiece and nobody needs to know it took very little effort.
By the way, if you’re experimenting with all sorts of casseroles, you’ve gotta try this twice baked potato casserole for an epic side dish adventure.

Common Questions

Q: Does it get soggy?
A: So, it can if you go wild with the custard. Stick to the recipe and check out these reasons why breakfast casserole gets soggy.

Q: Can I make it dairy-free or gluten-free?
A: Easily. Swap milk for oat or almond and use gluten-free bread or pancake mix.

Q: What’s the best pan to use?
A: I use a basic 9×13 dish. Glass, metal, whatever—just don’t use anything too deep or it won’t cook through.

Q: Does it save well for leftovers?
A: Oh, for sure. Keeps great in the fridge. Microwave with a splash of milk for next-day magic.

Q: Can I double the recipe for a crowd?
A: Absolutely. Just use larger pans and maybe add 10ish minutes to baking time.

Let’s Be Real, Lazy Mornings Never Tasted So Good

If there’s one make-ahead breakfast that never disappoints in my book, it’s the Overnight Blueberry Pancake Casserole. You can customize it, save leftovers, and swap nearly any ingredient without fuss. Take it from me: if you want to branch out, the Buttermilk Pancake Casserole {top-rated} – Celebrating Sweets is phenomenal too. Or for extra breakfast variety check out this round-up of creative overnight casseroles or read why people are obsessed with these comforting bakes. Dive in, get messy, and give your morning a much-needed upgrade. You’ll wish every breakfast could be this easy.

Overnight Blueberry Pancake Casserole

Print Recipe

A make-ahead breakfast casserole that combines the flavors of pancakes and blueberries without the hassle of flipping. Perfect for lazy mornings and special occasions.

Author: Alexandra Roa

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Yield: 8 servings 1x
Category: Breakfast
Method: Baking

Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 loaf of bread (cubed)

2 cups blueberries (fresh or frozen)
6 large eggs
2 cups milk

1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder

1/2 teaspoon salt

Instructions

In a bowl, whisk together eggs, milk, sugar, vanilla, baking powder, and salt.
Layer the cubed bread and blueberries in a baking dish.

Pour the egg mixture over the bread and blueberries, ensuring everything is well-coated.
Cover and refrigerate overnight.
Preheat the oven to 350°F (175°C).

Bake for 45 minutes or until golden and set in the center.
Let it cool slightly before serving. Enjoy!

Notes

You can use pancake mix instead of bread. Simply make pancakes, let cool, and chop them up. Freezing unbaked casserole is also an option.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15g

Sodium: 300mg
Fat: 10g
Saturated Fat: 3g

Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g

Fiber: 3g
Protein: 8g
Cholesterol: 186mg

Keywords: blueberry pancakes, breakfast casserole, make-ahead breakfast, easy recipe