Description
This Blueberry Pancake Casserole is a cozy, oven-baked breakfast that delivers all the flavor of classic pancakes without standing at the stove. It bakes up fluffy and golden, studded with juicy blueberries, and is perfect for relaxed weekends or family brunches when you want something warm, comforting, and easy.
Ingredients
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon salt
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2 large eggs
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1¾ cups milk or buttermilk
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3 tablespoons melted butter or neutral oil
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1 teaspoon vanilla extract
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1½ to 2 cups blueberries (fresh or frozen, do not thaw)
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Butter or oil, for greasing the pan
Instructions
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Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.
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Add the wet ingredients to the dry ingredients and gently mix just until combined. The batter should be thick but pourable.
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Spread half of the batter evenly into the prepared baking dish.
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Sprinkle half of the blueberries over the batter.
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Spoon the remaining batter over the blueberries and gently spread.
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Top with the remaining blueberries.
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Bake for 35–45 minutes, or until the top is lightly golden and the center is set.
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Let rest for 5–10 minutes before slicing and serving.
Notes
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Do not overmix the batter — small lumps are fine and help keep the casserole fluffy.
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Frozen blueberries should be used straight from the freezer to avoid excess moisture.
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If the top browns too quickly, loosely cover with foil and continue baking.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 65 mg