Pancake Breakfast Casserole
This Blueberry Pancake Casserole is soft, fluffy, and couldn't be easier to make! Store-bought pancakes are soaked in a rich vanilla custard mixture overnight and is perfect breakfast or brunch on weekends!
Servings: 8 servings
Ingredients
- 24 store-bought regular sized pancakes
- 5 whole eggs
- 1 1/2 cups heavy whipping cream
- 1/3 cup whole or low-fat milk
- 3 teaspoons vanilla extract or vanilla bean paste
- 2 tablespoons granulated sugar
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries
Instructions
- Spray and coat the sides of a 9x13 inch baking dish with cooking spray or melted butter.
- Arrange pancakes in the prepared baking dish in 3 rows, overlapping slightly, starting at 1 long end.
- In a mixing bowl to make the custard mixture, whisk together the heavy cream, milk, vanilla extract, sugar, syrup, and cinnamon.
- Slowly pour the custard mixture on top of the arranged pancakes.
- Cover casserole dish with plastic wrap and place in the refrigerator to sit for at least 8 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees F and cover with foil. Bake covered for 25 minutes, then remove foil and bake for another 20-25 minutes uncovered until the custard is completely cooked and the center is set.
- Let sit for at least 5 minutes, add blueberries, and serve. Enjoy!