If you love pancakes but don’t love the hassle of standing at the stove flipping them one by one, you’re going to fall in love with this Blueberry Pancake Casserole. It takes everything wonderful about classic blueberry pancakes — the fluffy texture, the bursts of juicy berries, the hint of vanilla — and turns it into an easy, oven-baked breakfast you can slice and serve.
This is a dish my family started making on lazy weekend mornings and holiday brunches. It’s comforting, smells incredible while it bakes, and feels a little bit special without the extra effort. Plus, you can make it ahead, which makes it perfect for feeding a hungry morning crowd.
Why You’ll Love This Blueberry Pancake Casserole
- No-Flipping Needed: Bake it all at once — so easy!
- Soft, Fluffy Texture: Just like your favorite pancakes.
- Perfect for Brunch or Make-Ahead: Reheats beautifully, and even better the next day.
Table of Contents
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Optional: Zest of 1 lemon
For Serving:
- Maple syrup
- Powdered sugar
- Whipped cream
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Step 4: Make the Batter
Gradually stir the wet mixture into the dry ingredients until just combined. Gently fold in blueberries and lemon zest (if using).
Step 5: Bake
Pour the batter into your prepared dish and spread evenly. Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Step 6: Serve
Let cool slightly, then slice into squares. Serve with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
Perfect Pairings
- Fresh fruit salad
- Crispy bacon or breakfast sausage
- A hot cup of coffee or vanilla latte
- Mimosas or iced tea for brunch
Tips for Success
- Use fresh or frozen berries: No need to thaw frozen blueberries — just toss them in frozen.
- Don’t overmix the batter: Keep it just combined for a light, fluffy texture.
- Add nuts or chocolate chips: Pecans or white chocolate chips make a great addition.
Flavor Variations
- Cinnamon Swirl: Add a brown sugar and cinnamon swirl in the middle.
- Cream Cheese Glaze: Drizzle a simple glaze over the top before serving.
- Mixed Berries: Use a blend of raspberries, blackberries, and blueberries.
Make-Ahead & Storage
- Make-Ahead: Mix the batter and pour into the dish the night before, then bake in the morning.
- Fridge Storage: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm slices in the microwave or oven until heated through.
Blueberry Pancake Casserole
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch, Make-Ahead Recipes
- Method: Baking
- Cuisine: American, Comfort Food
Description
Warm, fluffy, and packed with juicy blueberries—this Blueberry Pancake Casserole is the perfect breakfast or brunch treat for any day!
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter (plus extra for greasing)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Optional: Zest of 1 lemon
For Serving:
- Maple syrup
- Powdered sugar
- Whipped cream
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Step 4: Make the Batter
- Gradually stir the wet mixture into the dry ingredients until just combined. Gently fold in blueberries and lemon zest (if using).
Step 5: Bake
- Pour the batter into your prepared dish and spread evenly. Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Step 6: Serve
- Let cool slightly, then slice into squares. Serve with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.
Notes
- Use fresh or frozen berries: No need to thaw frozen blueberries — just toss them in frozen.
- Don’t overmix the batter: Keep it just combined for a light, fluffy texture.
- Add nuts or chocolate chips: Pecans or white chocolate chips make a great addition.
Keywords: blueberry pancake casserole, oven-baked pancakes, easy breakfast casserole, brunch ideas, make-ahead pancake casserole, blueberry breakfast recipe, fluffy pancake casserole
Frequently Asked Questions (FAQ)
1. Can I use pancake mix?
Yes — substitute the flour, baking powder, sugar, and salt with your favorite pancake mix and adjust liquids as needed.
2. Can I make this dairy-free?
Absolutely — use plant-based milk, vegan butter, and skip the whipped cream.
3. What’s the best way to freeze it?
Let it cool completely, slice into portions, and freeze wrapped tightly. Reheat in the oven or microwave.
4. Can I make it gluten-free?
Yes! Use a 1:1 gluten-free flour blend with baking powder included.
5. Can I double the recipe?
Easily — use a 9×13-inch dish and bake a few minutes longer, checking for doneness with a toothpick.
