Fluffy blueberry-lemon pancakes get topped with a rich custard sauce. Then they chill overnight and get baked together the next morning.

Blueberry Pancake Breakfast Casserole

Prepare pancakes according to package directions using water, except stir 1 cup blueberries and lemon zest into batter and use slightly less than 1/4 cup batter per pancake. Cool pancakes on a wire rack. Overlap pancakes in prepared dish.

For custard, in a medium bowl whisk together eggs, milk, cream, granulated sugar and vanilla. Pour over pancakes in dish. Using the back of a serving spoon, press pancakes to coat with custard. Sprinkle remaining 1/2 cup blueberries on top. Cover dish and refrigerate for 2 hours or overnight.

Meanwhile, for crumb topping, in a medium bowl combine flour, brown sugar and cinnamon. Cut in butter. Stir in pecans. Transfer to a storage container; cover and refrigerate.

Remove dish from refrigerator. Preheat oven to 350 degrees.

Bake, uncovered, for 30 minutes. Add prepared crumb topping and bake for 30 to 45 minutes more or until heated through. Let stand for 10 minutes before serving. Just before serving, sprinkle powdered sugar and drizzle maple syrup on top.