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Blueberry Pancake Casserole

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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.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 60 mins

Yield: Serves 8

Ingredients

Scale
  • 30 pancakes of choice – I use this mix and make the whole box
  • 4 eggs
  • 1 3/4 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries

Blueberry maple syrup:

  • 1 cup maple syrup
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon fresh lemon juice

Instructions

  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

Notes

*Store leftover casserole in fridge for 5 days and syrup for 2 weeks

  • Author: Rachel

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https://rachlmansfield.com/blueberry-pancake-casserole-with-blueberry-maple-syrup/