Description
This easy overnight blueberry pancake casserole is a fluffy, crowd-pleasing breakfast baked to golden perfection with bursts of sweet blueberries. Prepare it ahead for a stress-free morning meal.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup pure maple syrup
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons unsalted butter (melted)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the blueberries carefully.
- Pour the batter evenly into the prepared baking dish.
- Cover tightly and refrigerate for at least 6–8 hours or overnight.
- Remove from the refrigerator and let sit at room temperature for 20–30 minutes. Preheat oven to 350°F (175°C).
- In a small bowl, mix melted butter, brown sugar, flour, and cinnamon until crumbly, then sprinkle over the top.
- Bake for 35–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before slicing and serving.
Notes
- Frozen blueberries can be used directly without thawing.
- Serve with extra maple syrup or a dusting of powdered sugar for added sweetness.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg
