Overnight Blueberry Pancake Casserole
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.
- 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