Overnight Blueberry Pancake Casserole
A delightful breakfast casserole featuring fluffy pancakes and fresh blueberries, ideal for cozy family gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups milk Can substitute with almond or plant-based milk for dairy-free.
- 4 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Filling
- 2 cups fresh blueberries
- to taste Maple syrup For serving.
Instructions
Preparation
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, combine the wet ingredients: milk, eggs, melted butter, and vanilla extract. Whisk until well-blended.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing.
- Gently fold in fresh blueberries into the batter.
- Grease a 9×13-inch baking dish and pour the mixture into the dish.
- Cover the dish with plastic wrap and refrigerate it overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Bake the casserole for 25-30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Serving
- Allow to cool for a few minutes, sliced into squares, and serve warm with maple syrup.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in individual squares for up to 2 months. Reheat at 350°F (175°C) for about 15-20 minutes or microwave individual pieces for a quick warm-up.