Wake up to this fluffy, golden pancake casserole bursting with juicy blueberries and buttery flavor. It’s the easiest way to enjoy homemade pancakes without flipping a single one. Just mix, bake, and serve warm with syrup for a cozy, family-friendly breakfast everyone will love.
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Why You’ll Love This Pancake Casserole
This baked pancake is light, fluffy, and filled with sweet blueberries that melt into every bite. You’ll love that it’s quick to prepare, takes just 10 minutes of prep time, and bakes beautifully in one dish. It’s perfect for weekends, brunches, or when you want that pancake comfort without the stove mess. Plus, leftovers warm up soft and tender the next day.
Ingredients for Blueberry Pancake Casserole
Pantry and fridge staples
You’ll need all-purpose flour, baking powder, baking soda, salt, sugar, milk, butter, vanilla, and one egg. These classic ingredients create a tender, fluffy pancake texture that holds up beautifully when baked. Melted butter keeps it rich and golden, while the vanilla adds warmth and depth. Be sure your milk and egg are at room temperature for a smoother batter.
Blueberries and optional toppings
Fresh blueberries make this casserole shine. Toss them lightly in a bit of flour so they don’t sink during baking. This keeps every bite dotted with berry flavor. You can also dust the top with powdered sugar or drizzle warm maple syrup right before serving for that perfect sweet finish.
Equipment and Prep Notes
Best baking dish to use (glass vs. metal)
Both work well, but metal pans bake a bit faster and give a slightly crisp edge. If you use glass, allow a few extra minutes and always check doneness with a toothpick.
Quick timing overview (prep, bake, total, servings)
Prep time takes about 10 minutes, baking around 30, so you’re enjoying breakfast in 40 minutes. The recipe yields 12 warm, fluffy squares—perfect for family mornings or make-ahead brunches.
How to Make Pancake Casserole (Step-by-Step)
Preheat oven and melt butter in the baking dish
Set your oven to 350°F. Add 2 tablespoons of butter to your casserole dish and let it melt as the oven heats. This step greases the pan evenly and adds flavor. Remove it once melted to avoid browning.
Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Mixing them first ensures even rise and flavor throughout the pancake base.
Whisk the wet ingredients, then combine into a smooth batter
In another bowl, whisk milk, melted butter, egg, and vanilla. Slowly pour this mixture into the dry ingredients. Stir until smooth and lump-free, but avoid overmixing to keep your pancake tender.
Coat the blueberries in flour so they don’t sink
Toss blueberries in a teaspoon of flour. This little trick helps them stay evenly distributed during baking, giving every bite that burst of fruity sweetness.
Assemble and bake until fluffy and set
Brush the melted butter around your hot dish. Pour in the batter and scatter the coated blueberries evenly over the top. Bake for about 30 minutes or until golden and a toothpick comes out clean from the center. Add a few more minutes if using glass.
Cool, slice, and serve warm (with syrup)
Let your casserole cool for a few minutes before cutting. It’ll firm up slightly but stay moist inside. Serve with warm maple syrup or a sprinkle of powdered sugar for extra sweetness.
Serving Ideas and Toppings
Classic maple syrup and butter options
A drizzle of maple syrup and a small pat of butter make this casserole irresistible. The butter melts into the warm surface, adding rich, velvety flavor that complements the berries perfectly.
Fresh add-ons for a brunch feel (berries, yogurt, whipped cream)
For a brunch twist, top slices with Greek yogurt, extra blueberries, or whipped cream. These light toppings balance the buttery sweetness and look lovely on the table.
Variations and Substitutions
Swap the fruit (bananas, mixed berries)
Try sliced bananas or a mix of strawberries and raspberries instead of blueberries. Each brings a new flavor and color that keeps the dish exciting.
Sweet mix-ins (chocolate chips, cinnamon sugar)
Add a handful of chocolate chips for dessert vibes or swirl cinnamon sugar into the batter for cozy spice flavor. Both make the casserole a sweet crowd favorite.
Simple flavor tweaks (extra vanilla, lemon zest)
Add a little lemon zest for brightness or a splash of extra vanilla for a bakery-style taste. Small changes make this recipe your own.
Tips for the Best Baked Pancake Texture
How to avoid a dense casserole
Don’t overmix the batter—just whisk until smooth. Overworking creates chewy pancakes. Also, bake immediately after mixing so the leavening works at its best.
Doneness checks that actually work (toothpick cues)
A clean or slightly moist toothpick means your casserole is ready. If it’s still wet, bake another 3–5 minutes and check again.
Prevent sogginess with berries (fresh vs. frozen guidance)
Fresh berries give the best texture. If you only have frozen, thaw and pat them dry first. Too much moisture can make the center soggy.
Make-Ahead, Storage, and Reheating
Storing leftovers (fridge timing and best container)
Cool completely before refrigerating. Store in an airtight container for up to three days to keep it soft and fresh.
Reheating methods (microwave and oven)
Microwave individual portions for 30–40 seconds or warm the whole dish in a 300°F oven for 10 minutes. It’ll taste just like freshly baked.
Can you freeze pancake casserole?
Yes! Wrap slices tightly, freeze up to two months, and thaw overnight in the fridge.
Recipe Summary (Quick Reference)
Ingredients at a glance
Flour, baking powder, baking soda, salt, sugar, milk, butter, egg, vanilla, and blueberries. Optional powdered sugar for topping.
Short method recap (from batter to bake)
Mix dry and wet ingredients separately, combine, pour into a buttered dish, top with berries, and bake at 350°F for 30 minutes. Slice and serve warm with syrup.
Other Recipes You May Enjoy
- Irresistible Overnight Croissant Breakfast Bake
- Pancakes – Fluffy, Quick, No-Fail
- Easy Breakfast Quiche
- Fluffy Japanese Soufflé Pancakes
- Breakfast Rolls Recipe
- Brown Sugar Overnight Oats
FAQ About Pancake Casserole
How long should you let pancake batter rest?
Let it rest about 5–10 minutes before baking to relax the gluten and help it rise better.
What is the quickest and easiest pancake recipe?
Try a one-bowl mix like this pancake casserole—it’s quicker than cooking pancakes on the stove.
Should pancake batter be thick?
It should pour smoothly but not be runny. A thick batter gives a fluffy texture.
What are pancakes?
Pancakes are light, fluffy breakfast cakes made from flour, milk, eggs, and leavening agents, cooked or baked until golden.
Final Thoughts
This pancake casserole is comfort food made easy. With its golden top, soft interior, and juicy berries, it’s the perfect mix of cozy and simple. Whether you’re serving it for brunch or a lazy weekend breakfast, it’s guaranteed to make mornings happier. For more tasty ideas, check out my boards on Pinterest.
Blueberry Pancake Casserole
Equipment
- 9×13 inch casserole dish Metal bakes faster than glass.
- Large mixing bowls Use one for dry and one for wet ingredients.
- Whisk For smooth batter texture.
- Spatula To spread batter evenly.
- Oven Preheated to 350°F (175°C).
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- ¼ cup melted unsalted butter (for batter)
- 2 cups milk
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons melted unsalted butter (for greasing dish)
- 2 cups fresh blueberries
- 1 teaspoon flour (for coating blueberries)
- 1 tablespoon powdered sugar (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Place 2 tablespoons butter in a 9×13-inch baking dish and let it melt as the oven preheats.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk milk, melted butter, egg, and vanilla until smooth. Pour into the dry mix and whisk until combined and lump-free.
- Toss blueberries with 1 teaspoon flour to coat them lightly. This prevents them from sinking.
- Brush melted butter around the hot baking dish. Pour in the batter, scatter blueberries evenly, and bake for about 30 minutes until golden and set.
- Let cool briefly, then dust with powdered sugar. Slice into squares and serve warm with maple syrup.
