Overnight Blintz Bake

ByJulie Kotzbach May 6, 2013January 27, 2025

Overnight Blintz Bake is a make ahead breakfast that gives you all the flavor of a blintz without all the work! Easy to make and a crowd favorite at brunch!

Okay, so…a few years ago my step-mom got me the Ultimate Bisquick Cookbook for Christmas. I’d made a couple recipes from it in the past, but for the most part, that book has lived in my cookbook cupboard. Which is sad really because there are some really good recipes in it – like this blintz bake. Plan on seeing yummy goods from this bok soon.

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Why a blintz? Cause they’re AWESOME! I worked at IHOP for my first waitress gig. I loved the blintzes. The filling, the cheesy goodness – it was happiness. I was so glad to find this recipe in my cookbook. I wanted to make blintzes but didn’t want to go through all the effort of making the crepes and filling them and blah blah blah. Brunch is supposed to be easy and fun, right?!? This recipe is super easy to make and tastes just like the real version. I tried these blintzes with strawberry and blackberry preserves. I like the blackberry better, the strawberry was really sweet, but the sour cream is the best! I hope you like this recipe as much as we did.

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Overnight Blintz Bake

Julie Kotzbach

Overnight Blintz Bake is a make ahead breakfast that gives you all the flavor of a blintz without all the work! Easy to make and a crowd favorite at brunch!

4.86 from 21 votes

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Prep Time 8 10

Cook Time 1

Total Time 9 10

Course Breakfast

Cuisine American

Servings servings

Calories 405 kcal

Ingredients

Filling:

15 ounces ricotta cheese
8 ounces cream cheese room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 eggs

Batter:

1 cup Original Bisquick mix
1 cup sour cream
½ cup granulated sugar
¼ cup unsalted butter room temperature
½ cup pineapple juice
6 eggs

Toppings:

½ cup sour cream
¾ cup strawberry or blackberry preserves

Instructions

Coat a 9" x 13" baking dish with non-stick cooking spray.
In a large bowl, cream together all filling ingredients until smooth; set aside.
In another large bowl, mix together all batter ingredients until well combined.
Pour batter into prepared baking dish. Spoon filling evenly over the top of the batter. {You can go right up to the edges of the dish if you like.} Cover baking dish and refrigerate overnight.
Preheat oven to 325 degrees F. Remove the cover from the baking dish. Bake the blintz for 55 to 60 minutes, or until golden brown and center is set. Let Blintz stand for at least 10 minutes before serving.
Cut squares and top with sour cream and preserves. Server warm.

Notes

This dish can be refrigerated up to 12 hours.

Nutrition

Calories: 405 kcalCarbohydrates: 35 gProtein: 10 gFat: 24 gSaturated Fat: 13 gCholesterol: 173 mgSodium: 290 mgPotassium: 189 mgFiber: 0 gSugar: 24 gVitamin A: 865 IUVitamin C: 3.1 mgCalcium: 164 mgIron: 1.2 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

Julie Kotzbach

I’m Julie, the creator of Bread Booze Bacon, where I share bold, flavor-packed recipes for everyday meals and easy entertaining. From hearty comfort food to crowd-pleasing appetizers and cocktails, these are recipes built to impress without overcomplicating things.

4.86 from 21 votes (21 ratings without comment)

8 Comments

Mila says:

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I love, love blintzes. I agree that they are a little time consuming. Intrigued to try this version, maybe substitute the bisquick part with home-made crust. Such a resourceful idea. Pinning!

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Madiphina says:

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Hello, I just discovered your recipe and I definitely want to try it. But can I replace the pineapple juice with any other juice? Or does it bring a special flavor or texture? I’m not found of pineapple juice.
Another question, I’m from french West Indies and there isn’t Bisquick mix! So I found some recipes to replace it, like this one :
2 cups flour
3 teaspoon baking powder
1 teaspoon salt
2 Tablespoon shortening (butter or margarine)
Do you think it will do the trick?

TIA

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1. Julie says:
  
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  Hi Madiphina! If you don’t care for pineapple juice you could use orange juice, but the flavor will be a little different. The pineapple taste isn’t very pronounced in this dish if you want to give it a go. 🙂 That Bisquick substitute sounds great. You’d want to make sure you cut the shortening or butter thoroughly into the dry ingredients…like a biscuit or pie dough. Hope this helps!
  
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Shawna says:

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So I want to try this recipe but was a little confused by your last comment at the end. Are the ingredients for a “full” recipe and you halved it to get what is pictured? Or will all these ingredients fit in a 13x9x2 casserole dish and serve 12? Thanks! Looks amazing and easy!

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1. Julie says:
  
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  The ingredients listed are for a full recipe and serves 12 in a 13″x9″ dish. Sorry for any confusion!
  
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Erin @ The Speckled Palate says:

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I’m embarrassed to say that I’ve never tried a blintz before… but what better way to be introduced? This looks and sounds amazing, and I have no doubt my food-loving family will ADORE it!

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Camellia Buehrer says:

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I tried this but something went wrong. The base was soup. I think maybe it should have been 2 cups of Bisquick? Read and read the recipe. I did it exactly what you listed. ??

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1. Julie Kotzbach says:
  
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  Hi Camellia. It is supposed to be 1 cup of Bisquick and the batter should be on the thin/runny side – not thick like waffle batter. The cream cheese filling should be thicker than the batter though. When the dish baked, did it not set all the way? Let me know. I’m happy to help try and troubleshoot. 🙂
  
  Reply