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Overnight Blueberry Pancake Casserole

Overnight Blueberry Pancake Casserole

Overnight Blueberry Pancake Casserole is a soft and fluffy breakfast bake loaded with juicy blueberries and warm vanilla flavor. Prepared the night before and baked fresh in the morning, it's an easy, family-friendly recipe that's perfect for holidays, brunches, or busy weekends.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 8 hours
Total Time 8 hours 55 minutes
Course Breakfast
Cuisine American
Servings 8 people
Calories 335 kcal

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.
Keyword Overnight Blueberry Pancake Casserole