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Blueberry Pomegranate Pancake Casserole

  • Prep Time: 10 min
  • Cook Time: 1 hr+
  • Total Time: 1 hour & 10 min
  • Yield: 8 servings
Start your day off right with this Blueberry Pomegranate Pancake Casserole. It's topped with a delicious coconut butter glaze, fresh blueberries, pomegranate seeds, and powdered sugar.  
Blueberry Pomegranate Pancake Casserole made with Pancake and Waffle Mix Recipe


1 Box Simple Mills Pancake and Waffle Mix
10 eggs
2 1/3 cup non-dairy milk 
3 tablespoons avocado oil or coconut oil
1 teaspoon pure vanilla extract
3 tablespoons coconut sugar
1/4 teaspoon kosher salt

Coconut Butter Glaze
1/4 cup coconut butter
2 tablespoons powdered sugar
1/4 cup unsweetened almond milk, at room temperature
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon pure vanilla extract


WHISK 5 eggs, 1/3 cup milk and oil until well blended. Add dry pancake mix to the bowl and mix until well incorporated.
HEAT lightly oiled griddle or skillet on medium heat. Pour batter onto griddle, using 3 tablespoons of batter for each pancake.
COOK until edges are dry, turn and brown other side. Put pancakes aside to cool. 
WHISK together 2 cups milk, vanilla, 5 eggs, sugar, and salt.
SPRAY a large baking dish with oil and shingle the pancakes throughout the dish. You will have about 14 pancakes.
POUR the egg custard mixture into the dish and make sure the pancakes are coated evenly. Cover with plastic wrap and let it set in the refrigerator for at least 8 hours or overnight.
PREHEAT the oven to to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Bake for 50-60 minutes until the egg custard has completely set. While the casserole is baking, prepare the coconut butter glaze. Using a double boiler method or a small glass bowl in the microwave, gently melt the coconut butter until smooth throughout. 
REMOVE from heat and stir in sweetener. Slowly pour in about 1 tablespoon of almond milk at a time into the glaze. Watch the consistency closely. You will want it between thin and thick. For optimal results, use equal amounts of coconut butter and almond milk. 
STIR in lemon juice and vanilla. Taste for adjustments.
SERVE casserole with coconut butter glaze, powdered sugar, fresh blueberries, and pomegranate.