Description
This Homemade Pancake Casserole is a fluffy, tender, oven-baked breakfast delight packed with juicy blueberries and warm vanilla flavor. Perfect for weekend brunch, holiday breakfasts, or meal prep, it’s a fuss-free twist on your favorite morning pancakes—baked in one pan and easy to serve.
Ingredients
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons granulated sugar
2 large eggs
1 ¼ cups milk
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 baking dish and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Combine wet and dry ingredients, stirring until just mixed. Do not overmix.
5. Gently fold in the blueberries using a spatula.
6. Pour batter into the prepared baking dish and spread evenly.
7. Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.
8. Let cool for 10 minutes before slicing. Serve warm with syrup or toppings of choice.
Notes
If using frozen blueberries, toss them in a tablespoon of flour before adding to the batter to prevent sinking.
Letting the casserole cool slightly helps it set and slice cleanly.
For added flavor, consider mixing in a pinch of cinnamon or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pancake casserole, breakfast bake, blueberry pancake casserole