Name: Crockpot Blueberry Pancake Casserole
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 10
Cuisine: American
Ingredients: ¼ cup maple syrup; ¼ tsp salt; ⅓ cup brown sugar; 1 tbsp vanilla extract; 1 tsp cinnamon; 2 cups blueberries; 2 cups milk; 2 tbsp melted butter; 6 large eggs; 8 cups bread, cubed

This Crockpot Blueberry Pancake Casserole bakes fluffy pancakes infused with juicy blueberries and warm spices. Perfect for a stress-free breakfast or brunch, it’s an easy, hands-off recipe that fills your home with sweet, comforting aromas.

Why You’ll Love This Recipe

This crockpot blueberry pancake casserole is a delightful twist on a breakfast classic, offering fluffy, tender pancakes bursting with juicy blueberries and a hint of cinnamon. The slow cooker does all the work, making it perfect for lazy mornings, holiday brunches, or feeding a crowd with minimal effort. Its sweet, fruity flavor pairs wonderfully with maple syrup or whipped cream, while the ease of prep and budget-friendly ingredients make it a go-to. Ideal for meal prep, the leftovers reheat beautifully, giving you a cozy, satisfying start to the day that feels special every time.

Recipe Tips and Tricks

Use Stale Bread: Day-old bread or cubed pancakes absorb custard better for a firmer texture.

Grease Well: Coat the crockpot with butter or cooking spray to prevent sticking.
Layer Evenly: Spread blueberries and bread cubes uniformly for consistent flavor.
Don’t Overmix: Gently toss with custard to avoid a dense casserole.

Add Toppings Late: Sprinkle sugar or nuts during the last hour for crunch.
Check Moisture: Add a splash of milk if it looks too dry during cooking.
Low Heat Only: Cook on low to keep the casserole tender and prevent burning.

Rest Before Serving: Let it sit for 10 minutes to set and enhance texture.
Fresh Blueberries: Use fresh or frozen, but avoid thawing frozen berries to prevent excess moisture.
Stir Gently: Mix carefully to keep blueberries intact.

Yield: 10 servings

Crockpot Blueberry Pancake Casserole

Fluffy crockpot blueberry pancake casserole, sweet and fruity, perfect for easy brunch.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

¼ cup maple syrup
¼ tsp salt

⅓ cup brown sugar
1 tbsp vanilla extract
1 tsp cinnamon

2 cups blueberries
2 cups milk
2 tbsp melted butter

6 large eggs
8 cups bread, cubed

Instructions

Prep the Bread: Cube the bread into 1-inch pieces and set aside, letting it dry out slightly if fresh.

Grease the Crockpot: Brush the inside of the slow cooker with melted butter to prevent sticking.
Layer the Base: Spread half the bread cubes evenly in the slow cooker.
Add Blueberries: Sprinkle 1 cup of blueberries over the bread for a fruity layer.

Mix the Custard: In a bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla extract, and salt until smooth.
Soak the Bread: Pour the custard over the bread and blueberries, gently tossing to coat.
Top with Bread: Add the remaining bread cubes and 1 cup of blueberries, pressing lightly to soak.

Cook on Low: Cover and cook on low for 6-8 hours, until the casserole is set and slightly puffed.
Add Sweetness: During the last hour, drizzle maple syrup over the top for extra sweetness.
Serve and Enjoy: Let rest for 10 minutes, then scoop into bowls and serve warm with more syrup if desired!

Notes

Stale bread absorbs custard better; dry it out overnight if using fresh.
Avoid lifting the lid often to maintain cooking consistency.
Use frozen blueberries unthawed to prevent excess moisture.

Store leftovers promptly to maintain freshness.
This recipe can be adapted for vegan or low-sugar diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 238Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 122mgSodium 302mgCarbohydrates 34gFiber 2gSugar 18gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Bread (8 cups, cubed): White bread or brioche, cubed (about 1 lb); stale works best.
Blueberries (2 cups): Fresh or frozen, adding sweet-tart bursts; rinse fresh berries.

Milk (2 cups): Whole milk adds richness; 2% works for a lighter option.
Eggs (6 large): Provide structure and custard-like texture; use fresh for best results.
Brown Sugar (⅓ cup): Adds warm sweetness and a slight caramel note.

Cinnamon (1 tsp): Ground cinnamon infuses cozy, spicy warmth.
Vanilla Extract (1 tbsp): Pure vanilla enhances the sweet, aromatic profile.
Butter (2 tbsp, melted): Used for greasing and a touch of richness.

Maple Syrup (¼ cup): Drizzle on top or mix in for extra sweetness.
Salt (¼ tsp): Balances sweetness; adjust to taste.

Variations and Substitutions

Bread Swap: Use French bread, croissants, or pancakes for a different texture.

Berry Options: Substitute blueberries with raspberries, blackberries, or mixed berries.
Milk Alternatives: Replace with almond or oat milk for a dairy-free version.
Sweetener Swap: Use honey or white sugar instead of brown sugar.

Spice Variations: Add a pinch of nutmeg or allspice for a spiced twist.
Nut Addition: Mix in chopped pecans or walnuts for crunch.
Vegan Version: Use plant-based milk, eggs, and butter substitutes.

Low-Sugar: Reduce sugar and use sugar-free syrup for a healthier option.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat with a splash of milk.
Freezer: Freeze in portioned containers for up to 2 months; thaw in fridge before reheating.