Overnight Blueberry Pancake Casserole is an easy breakfast bake made with pancake mix, eggs, milk, blueberries, and a sweet crumb topping. Instead of standing at the stove flipping pancakes, you mix everything in a baking dish, chill it overnight, and bake it in the morning.
This recipe is great for weekends, holidays, brunch, or busy mornings when you want a warm homemade breakfast with less work. The casserole bakes up soft in the center, lightly golden on top, and full of sweet blueberry flavor.
Why You Will Love This Recipe
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Great for make-ahead mornings: Prep it the night before and bake it the next day.
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No flipping needed: You get pancake flavor without cooking one pancake at a time.
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Family-friendly: Blueberries and a soft pancake texture make it easy to enjoy.
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Good for brunch: It serves a group and pairs well with eggs, bacon, sausage, or fruit.
Equipment Needed
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9×13-inch baking dish
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Large mixing bowl
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Medium mixing bowl
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Whisk
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Measuring cups and spoons
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Rubber spatula or spoon
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Plastic wrap or foil
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Oven mitts
Ingredients List
For the Pancake Casserole
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3 cups pancake mix
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2 cups whole milk
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4 large eggs
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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2 tablespoons melted butter
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1 1/2 cups fresh or frozen blueberries
For the Crumb Topping
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1/2 cup all-purpose flour
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1/3 cup brown sugar
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1/2 teaspoon cinnamon
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4 tablespoons cold butter, cut into small cubes
For Serving
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Maple syrup
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Powdered sugar, optional
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Extra blueberries, optional
Timing & Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 8 hours
Total Time: 8 hours 55 minutes
Servings: 8
How to Make Overnight Blueberry Pancake Casserole Step by Step
Step 1: Grease the baking dish
Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Step 2: Make the pancake batter
In a large mixing bowl, whisk together the pancake mix, milk, eggs, sugar, vanilla extract, cinnamon, and melted butter. Mix just until combined. A few small lumps are fine.
Step 3: Add the blueberries
Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
Step 4: Pour into the dish
Pour the batter into the prepared baking dish and spread it evenly.
Step 5: Make the crumb topping
In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use a fork or your fingers to work the butter into the flour mixture until it looks like coarse crumbs.
Step 6: Add the topping
Sprinkle the crumb topping evenly over the pancake batter.
Step 7: Chill overnight
Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours or overnight.
Step 8: Bake the casserole
In the morning, remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F. Bake for 38 to 42 minutes, or until the center is set and the top is lightly golden.
Step 9: Rest and serve
Let the casserole cool for 5 to 10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or extra blueberries.
Tips for the Best Overnight Blueberry Pancake Casserole
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Do not overmix the batter. Overmixing can make the casserole dense.
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Use fresh blueberries when possible, but frozen blueberries work well too.
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If using frozen berries, add them straight from the freezer to help prevent too much color bleeding.
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Let the cold dish sit out for about 20 minutes before baking so it cooks more evenly.
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Check the center before removing it from the oven. It should look set, not wet.
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If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
Variations to Try
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Lemon blueberry: Add 1 tablespoon lemon zest to the batter.
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Cream cheese swirl: Drop small spoonfuls of softened cream cheese into the batter before chilling.
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Mixed berry: Use a mix of blueberries, raspberries, and sliced strawberries.
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Banana blueberry: Add 1 sliced banana with the blueberries.
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Nutty topping: Add 1/3 cup chopped pecans or walnuts to the crumb topping.
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Chocolate chip version: Replace half the blueberries with mini chocolate chips.
Serving Suggestions
Serve Overnight Blueberry Pancake Casserole warm with maple syrup or a light dusting of powdered sugar. It also goes well with whipped cream, Greek yogurt, or a spoonful of blueberry sauce.
To make it a complete breakfast, pair it with scrambled eggs, bacon, sausage links, turkey sausage, or fresh fruit. For brunch, serve it with coffee, orange juice, and a simple fruit salad.
Make-Ahead, Storage, and Reheating
This recipe is designed to be made ahead. Assemble the casserole the night before, cover it tightly, and refrigerate until morning.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 30 to 45 seconds. For a larger portion, cover the dish with foil and reheat in a 325°F oven for 15 to 20 minutes.
You can freeze baked leftovers for up to 2 months. Wrap slices tightly and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Nutritional Facts
Calories: 335
Fat: 13g
Carbs: 47g
Protein: 8g
Sugar: 18g
Sodium: 520mg
Overnight Blueberry Pancake Casserole
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring Cups and Spoons
- Rubber spatula or spoon
- Plastic wrap or foil
- Oven mitts
Ingredients
For the Pancake Casserole
- 3 cups pancake mix
- 2 cups whole milk
- 4 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1 1/2 cups fresh or frozen blueberries
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoons cold butter cut into small cubes
For Serving
- Maple syrup
- Powdered sugar optional
- Extra blueberries optional
Instructions
Step 1: Grease the baking dish
- Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Step 2: Make the pancake batter
- In a large mixing bowl, whisk together the pancake mix, milk, eggs, sugar, vanilla extract, cinnamon, and melted butter. Mix just until combined. A few small lumps are fine.
Step 3: Add the blueberries
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
Step 4: Pour into the dish
- Pour the batter into the prepared baking dish and spread it evenly.
Step 5: Make the crumb topping
- In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use a fork or your fingers to work the butter into the flour mixture until it looks like coarse crumbs.
Step 6: Add the topping
- Sprinkle the crumb topping evenly over the pancake batter.
Step 7: Chill overnight
- Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours or overnight.
Step 8: Bake the casserole
- In the morning, remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F. Bake for 38 to 42 minutes, or until the center is set and the top is lightly golden.
Step 9: Rest and serve
- Let the casserole cool for 5 to 10 minutes before slicing. Serve warm with maple syrup, powdered sugar, or extra blueberries.
FAQs
Can I use frozen blueberries?
Yes. Use them straight from the freezer and do not thaw them first.
Can I bake this right away instead of overnight?
Yes, but the texture is better after chilling. If baking right away, let the batter rest for 15 minutes before baking.
Can I use buttermilk instead of regular milk?
Yes. Buttermilk adds a slightly tangy flavor and works well in this casserole.
How do I know when the casserole is done?
The center should be set, the top should be lightly golden, and a toothpick inserted near the center should come out mostly clean.
Conclusion
Overnight Blueberry Pancake Casserole is a helpful breakfast recipe when you want something warm, sweet, and easy without cooking at the stove. Prep it the night before, bake it in the morning, and serve it with maple syrup for a simple breakfast everyone can enjoy.