Blueberry Pancake Casserole

This delicious pancake casserole with blueberries is made from frozen pancakes and a simple egg mixture for a fun brunch or special breakfast!

Prep Time8hours hrs 10minutes mins

Cook Time50minutes mins

Total Time9hours hrs

Servings6 servings

Calories251

Equipment

• ▢1 9×13 baking dish

Ingredients 

• ▢20 (5-inch) pancakes homemade or store bought
• ▢6 large eggs
• ▢2 1/2 cups half n half
• ▢1 teaspoon vanilla
• ▢1/3 cup brown sugar
• ▢1/2 teaspoon cinnamon
• ▢1/4 teaspoon salt
• ▢1 1/2 cups blueberries fresh or frozen
• ▢powdered sugar and syrup

Instructions 

• Cut the pancakes in half and place them in a 9×13 baking dish sprayed with non stick cooking spray.
• In a medium bowl whisk the eggs, half n half vanilla, brown sugar, cinnamon and salt until combined.
• Pour over the pancakes, cover at place into the refrigerator for at least 8 hours or overnight.
• Preheat the oven to 350 degrees and scatter the blueberries on top of the pancakes, cover bake up with foil.
• Bake for 25 minutes, then remove the foil and bake another 25-30 minutes or until the center is set.
• Serve with powdered sugar and syrup.

Notes

• I use frozen pancakes but homemade will also work fine.

Nutrition

Serving: 1servingCalories: 251kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 201mgSodium: 241mgPotassium: 218mgFiber: 0.2gSugar: 16gVitamin A: 603IUVitamin C: 1mgCalcium: 152mgIron: 1mg