Description
The Perfect Breakfast Casserole: Blueberry Pancake Bake for Easy Mornings combines fluffy pancakes with sweet blueberries, all baked together for a hassle-free breakfast.
Ingredients
2 cups All-purpose flour
1/2 cup Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 Large eggs
1 3/4 cups Buttermilk
1/4 cup Melted unsalted butter
1 teaspoon Vanilla extract
1 1/2 cups Fresh blueberries
Maple syrup (for serving)
Powdered sugar (for dusting)
Instructions
- Prep Your Pan: Lightly grease a 9×13 inch baking dish with butter or cooking spray
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently until just combined
- Fold in Blueberries: Gently fold in the fresh blueberries
- Transfer to Dish: Pour the pancake batter into your prepared baking dish and spread it evenly
- Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight
- Preheat Oven: Preheat your oven to 375°F (190°C)
- Bake: Remove the casserole from the refrigerator and bake for 30-35 minutes, or until golden brow
- Rest and Serve: Let it rest for 5-10 minutes before slicing and serving
Notes
Use frozen blueberries directly from the freezer if fresh ones are not available.
Pancake casserole can be customized with other fruits or toppings.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American