Blueberry Pancake Casserole with Blueberry Maple Syrup

This Blueberry Pancake Casserole is the ultimate brunch recipe to make and you only need a few ingredients like pancake mix, any milk, eggs and paired with blueberry maple syrup. Plus it’s gluten-free if you use a gluten-free pancake mix.

A warm stack of pancakes is irresistible in our home. But this pancake casserole is also a hot commodity over here with our entire family. Especially because it is a way for everyone to eat warm pancakes and something delicious together.

Plus I love that this dish combines both of our favorite breakfast type foods – french toast and pancakes into one. It kind of reminds me of a challah french toast bake of sorts too. It is filled with fluffy cakey and delicious pancakes and the homemade blueberry maple syrup onto is soooo good.

This is a great recipe to make for a large group too because you can prep it the night before. You can let the casserole set in the fridge overnight and pop it into the oven to cook the morning of or whenever you want to serve this.

Another favorite part of this dish is you can serve everyone at one time. With pancakes it’s a bit harder since you need to either have one big mama sized griddle or keep the cakes warm while you make them all. This casserole serves everyone at once so you can all sit down together (in theory!) to have a dreamy pancake casserole brunch at the same time.

Tip: Prep this pancake casserole the night before so it is ready to bake in the morning and serve! Saves time and you’ll have brunch ready in no time.

What ingredients are in this Blueberry Pancake Casserole and Blueberry Syrup:

• Pancakes of choice – I use this mix and make the whole box
• Eggs – I don’t recommend an egg substitute here unless you usually use egg substitute in a french toast casserole
• Non-dairy milk – or use any milk you want. Almond, cow’s, cashew, any milk works
• Vanilla extract + cinnamon – always for flavor in this!
• Fresh blueberries – I haven’t tried this with frozen blueberries. It may work but I do prefer fresh if possible
• Maple syrup – I use organic maple syrup – the real stuff!

How to make Blueberry Pancake Casserole:

1. Cook pancakes over a greased skillet per instructions on box
2. Once pancakes are all done, slice each in half
3. Grease an 11×7 baking dish (or similar) and stand pancake halves, cut side down in 3 rows starting at one short end of prepared baking dish, filling dish completely
4. Sprinkle blueberries across the pancakes
5. Whisk together milk, eggs, vanilla and cinnamon then evenly pour across pancakes
6. Cover and refrigerate for 4 hours up to overnight (you can also skip this and bake too)
7. When ready to cook, preheat oven to 350 degrees F and bake in oven for 40-45 minutes
8. While the casserole cooks, make the maple syrup
9. Add syrup, the blueberries and lemon juice to sauce pan and bring to a boil
10. Stir and cook on medium/low heat for 10 minutes, stirring occasionally
11. Remove from heat and then serve with pancake casserole while warm

FAQs and tips on making pancake casserole:

• What kind of pancake mix works best? You can really use any pancake mix you want. I love using this mix and it’s gluten-free. If you’re not gluten-free, use any other mix you’d want.
• Do you prep this ahead of time? I have made this letting the casserole set for a few hours but have also made it without doing so. It turned out great both times but when it sets in the fridge the flavors marinate a lot more and it soaks into the pancakes a bit better
• If you don’t want to do blueberries, you can sub another berry or even make my Chocolate Chip Pancake Casserole.
• Should I bake this casserole covered? I don’t usually but you can if the top is starting to brown too much.

A few other delicious breakfast recipes to make:

Cinnamon Roll Sheet Pan Pancakes

Gluten-free Lemon Ricotta Cheese Pancakes

The BEST Gluten-free Bagels (with protein!)

Gluten-free Cottage Cheese Pancakes