Easy Blueberry Pancake Casserole

Blueberry pancakes are a classic breakfast staple. They are light, fluffy, and bursting with fresh blueberries. But have you ever thought about turning your favorite pancakes into a casserole? This blueberry pancake casserole recipe is a game-changer! It’s easy to make, requires minimal effort, and tastes divine.

Why this recipe works

Pancakes are delicious, but they can be time-consuming to make, especially if you’re cooking for a crowd. This is where the blueberry pancake casserole comes in. By baking the pancake in a casserole dish, you can make a large batch all at once. It’s an excellent option for brunch or for feeding a group of hungry guests.

This recipe is also incredibly versatile. You can use any type of fruit you like, or even add in some chocolate chips or nuts for a little extra crunch. The possibilities are endless!

What is Blueberry Pancake Casserole

Blueberry pancake casserole is a breakfast casserole made with a simple pancake batter that is poured into a baking dish and baked in the oven. The result is a fluffy, golden pancake that is studded with juicy blueberries.

Best ingredients for Blueberry Pancake Casserole

The ingredients for this blueberry pancake casserole are simple and easy to find. Here’s what you’ll need:

• All-purpose flour: This provides the structure for the pancake batter.
• Granulated sugar: This adds a touch of sweetness to the pancake.
• Baking powder: This helps the pancake rise and become fluffy.
• Baking soda: This is used in conjunction with the baking powder to give the pancake even more lift.
• Salt: This enhances the flavor of the pancake.
• Buttermilk: This adds tanginess and moisture to the pancake batter.
• Large egg: This helps bind the pancake batter together.
• Unsalted butter: This adds richness and flavor to the pancake batter.
• Fresh blueberries: This adds sweetness and bursts of flavor to the pancake.
• Maple syrup: This is the perfect sweet topping for the pancake.

How to make Blueberry Pancake Casserole

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in blueberries.

Step 4: Pour the pancake batter into the greased 9×9 inch baking pan. Bake for 20-25 minutes at 375°F (190°C) or until the pancake is golden and a toothpick inserted into the center comes out clean.

Step 5: Let the pancake cool for a few minutes before slicing it into squares. Serve hot, drizzled with maple syrup.

Storing and freezing tips

If you have leftovers or want to make a batch ahead of time, Blueberry Pancake Casserole can be stored in the fridge or freezer.

To store in the fridge, let the pancake cool completely and then cut it into squares. Store the squares in an airtight container in the fridge for up to 3 days. When ready to serve, simply reheat the squares in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.

To freeze Blueberry Pancake Casserole, let it cool completely and then cut it into squares. Place the squares in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the squares to an airtight container or a freezer-safe bag and store in the freezer for up to 2 months. When ready to serve, simply reheat the squares in the microwave or oven until heated through.

Top tips for the best Blueberry Pancake Casserole

• Use fresh blueberries: Fresh blueberries will give the pancake a burst of flavor and color. If you don’t have fresh blueberries, you can use frozen blueberries, but be sure to thaw them first and pat them dry.
• Don’t overmix the batter: Overmixing the batter can make the pancake tough and dense. Mix the wet and dry ingredients together until just combined.
• Let the pancake cool: Letting the pancake cool for a few minutes before slicing it into squares will make it easier to cut and serve.
• Use a non-stick baking pan: A non-stick baking pan will ensure that the pancake doesn’t stick to the bottom and is easy to remove from the pan.
• Serve with maple syrup: Drizzling maple syrup on top of the pancake squares will add a nice sweetness and take the dish to the next level.

FAQ

Blueberry Pancake Casserole

Recipe by Magda | Good Food Discoveries

5.0 from 1 vote

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Baking time

20

minutes

Total time

30

minutes

Blueberry Pancake Casserole is a breakfast dish that combines classic pancakes with fresh blueberries and is baked in the oven. It is super simple to make and saves a lot of time especially if you cooking for a crowd!

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INGREDIENTS

• 1 cup (120g) all-purpose flour

• 1 tablespoon (12g) granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup (240ml) buttermilk

• 1/5 cup (50ml) whole milk

• 1 large egg

• 2 tablespoons (28g) unsalted butter, melted

• 1 cup (120g) fresh blueberries

• Maple syrup and extra blueberries, for serving

DIRECTIONS

• Preheat the oven to 375°F (190°C). Grease a 9×9 inch baking pan.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the buttermilk, milk, egg, and melted butter.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Fold in the blueberries.
• Pour the pancake batter into the greased baking pan.
• Bake for 20-25 minutes or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
• Let the pancake cool for a few minutes before slicing it into squares.
• Serve the pancake squares hot, drizzled with maple syrup.

Notes

• Make sure to use high-quality ingredients for the best results.
• Do not overmix the pancake batter as it might result in tough pancakes.

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