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overnight blueberry pancake casserole baked golden with blueberries

Overnight Blueberry Pancake Casserole

Overnight blueberry pancake casserole is a soft, fluffy baked breakfast made with classic pancake batter and juicy blueberries. Prepared the night before and baked fresh in the morning, it’s a stress-free, crowd-friendly dish perfect for busy mornings or weekend brunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1.5 cups blueberries

Equipment

  • large mixing bowl
  • whisk
  • baking dish
  • measuring cups and spoons
  • oven

Method
 

  1. In a large bowl, whisk together flour, sugar, and baking powder. Add milk, eggs, melted butter, and vanilla extract. Mix until smooth without overmixing.
  2. Grease a baking dish and pour the batter evenly into it. Scatter blueberries over the top.
  3. Cover the dish tightly and refrigerate overnight to allow the batter to rest and develop flavor.
  4. Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden on top and set in the center.
  5. Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

Do not overmix the batter to keep the texture light and fluffy. Spread blueberries evenly to avoid soggy spots. Let the casserole rest after baking for clean slices. You can use frozen blueberries without thawing. For extra flavor, serve with maple syrup or powdered sugar.