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Fluffy Blueberry Pancake Breakfast Casserole

fluffy blueberry pancake breakfast casserole - featured image

A soft, fluffy baked pancake casserole studded with fresh or frozen blueberries, perfect for an easy and comforting brunch.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/4 cup granulated sugar (50g)
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (360ml), whole milk preferred
  • 3 large eggs, room temperature
  • 4 tablespoons unsalted butter (60g), melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 2 cups fresh or frozen blueberries (300g)
  • Optional for serving: maple syrup or honey, powdered sugar for dusting, whipped cream or Greek yogurt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon (if using).
  3. In another bowl, beat the eggs until slightly frothy. Add milk, melted butter, and vanilla extract; whisk until well blended.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula or whisk. Do not overmix; some lumps are okay.
  5. Gently fold in the blueberries, distributing them evenly without breaking them up.
  6. Pour the batter into the prepared baking dish, spreading it out evenly.
  7. Bake for 35-40 minutes, checking at 30 minutes with a toothpick. It should come out mostly clean with a few moist crumbs but no wet batter.
  8. Let the casserole cool for about 10 minutes before slicing and serving.

Notes

Do not overmix the batter to keep it light and fluffy. Use room temperature eggs and milk for better mixing. Fold in frozen blueberries without thawing to avoid watery batter. If edges brown too quickly, cover loosely with foil for the last 10 minutes of baking. The casserole can be prepared the night before and baked fresh in the morning, adding 5-10 minutes to baking time if chilled.

Nutrition

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