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Overnight Blueberry Pancake Casserole

A beautifully fluffy and decadent breakfast casserole bursting with juicy blueberries and hints of vanilla, perfect for family gatherings or brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 cups pancake mix
  • 1.5 cups milk Substitute with almond or oat milk for a dairy-free version
  • 1 large egg
  • 2 cups fresh or frozen blueberries Ensure even distribution for best flavor
  • 0.25 cups maple syrup
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
  • Powdered sugar for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish for easy serving later.
  2. In a large mixing bowl, combine the pancake mix, milk, egg, maple syrup, vanilla extract, and cinnamon. Whisk everything together until smooth.
  3. Gently fold the fresh or frozen blueberries into the batter. Ensure they’re evenly distributed.
  4. Pour the pancake batter into the prepped baking dish, spreading it evenly.
  5. Cover the dish with plastic wrap and place it in the refrigerator overnight.
  6. The next morning, unwrap the dish and bake for about 35 to 40 minutes or until the top is golden brown and a toothpick comes out clean.
  7. Let cool slightly before serving. Dust with powdered sugar if desired, and serve with additional maple syrup or your favorite toppings.

Notes

For best results, allow the casserole to soak overnight to enhance flavor and texture. Avoid overmixing the batter to keep it fluffy. Store leftovers in an airtight container for up to 3 days, or freeze individual portions for up to 2 months.