Description
Indulge in the delightful experience of our Make Ahead Pancake Casserole: Easy, Fluffy and Delicious. This breakfast masterpiece combines the soft, fluffy texture of pancakes with a creamy custard base, reminiscent of both pancakes and French toast in one heavenly dish. Bursting with sweet-tart blueberries, it’s perfect for cozy weekend mornings or stress-free entertaining. Prepare it the night before, and simply bake in the morning for an effortless meal that will impress your family and friends alike.
Ingredients
Scale
- 18–20 pancakes (homemade or store-bought)
- 6 large eggs
- 2 1/4 cups half and half
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- Cut the pancakes in half and arrange them cut side down in a buttered 9×13 casserole dish.
- In a large mixing bowl, whisk together eggs, half and half, brown sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour the custard mixture evenly over the pancakes. Cover with plastic wrap and refrigerate overnight or at least for 8 hours.
- Preheat your oven to 350°F (175°C).
- Sprinkle blueberries evenly over the casserole before baking.
- Bake uncovered for about 45 minutes or until golden brown around the edges and fully set in the middle.
- Serve warm with powdered sugar dusting and maple syrup drizzled on top.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 290
- Sugar: 14g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg