Description
This Easy Pancake Casserole is a delicious breakfast dish that combines the fluffy texture of pancakes with the convenience of a baked casserole. Topped with fresh blueberries and a light sugar dusting, it’s perfect for busy mornings or brunch gatherings.
Ingredients
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter (for greasing the pan)
- 2 cups milk (whole milk recommended)
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled slightly
- 1/4 tsp salt
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 4 tsp baking powder
- Topping:
1 tsp all-purpose flour
1 tbsp powdered sugar
2 cups fresh blueberries, rinsed and patted dry
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan with butter.
- In a large bowl, whisk together milk, egg, melted butter, vanilla extract, and granulated sugar.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour batter into prepared baking pan.
- In a small bowl, toss blueberries with flour and powdered sugar, then sprinkle over the top of the batter.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
- Use fresh blueberries for best flavor and texture.
- Optional: serve with maple syrup or whipped cream.
- Perfect for make-ahead breakfast; can be reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American