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Pancake breakfast casserole topped with fresh blueberries and maple syrup on a white plate

Pancake Breakfast Casserole

This pancake breakfast casserole is the ultimate time-saving solution for busy mornings, transforming classic pancakes into a delicious, easy-to-make dish that can be prepped ahead for effortless serving.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 8 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter, plus more for greasing the dish and serving
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 6 tablespoons sugar
  • Kosher salt
  • 1 3/4 cups buttermilk
  • 7 large eggs
  • 2 cups half-and-half
  • 1 teaspoon pure vanilla extract
  • Maple syrup, for serving
  • Blueberries, for serving

Method
 

  1. Butter an 8-inch square baking dish and set it aside.
  2. Melt 3 tablespoons of butter in the microwave (30-60 seconds) and let it cool slightly.
  3. In a large bowl, whisk together flour, baking powder, baking soda, 3 tablespoons of sugar, and 1/2 teaspoon of salt.
  4. In another bowl, mix buttermilk, 2 eggs, and the melted butter. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed.
  5. Heat a nonstick skillet over medium heat. Melt a little butter in the pan, then pour 1/4 cup batter for each pancake. Cook until the bottom is golden brown and bubbles form on top (2-3 minutes). Flip and cook the other side (about 2 minutes). Repeat until you have 12 pancakes.
  6. Whisk together half-and-half, vanilla, the remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl to make the custard.
  7. Shingle the pancakes into the prepared baking dish. Carefully pour the custard mixture over the pancakes evenly. Cover with plastic wrap and refrigerate overnight (at least 8 hours).
  8. When ready to bake, preheat your oven to 350°F. Remove the plastic wrap and bake for 50-60 minutes, until the center feels firm and springy. Let it cool for 15 minutes.
  9. Serve warm, topped with maple syrup, blueberries, and a pat of butter.

Notes

Save time by using frozen pancakes—just thaw them before layering. Add toppings like fresh berries, nuts, or chocolate chips for extra flavor. Let the custard soak overnight for maximum creaminess. If you prefer a firmer texture, bake closer to 60 minutes. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave or oven at 300°F.