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