Fluffy Blueberry Pancake Casserole

This Fluffy Blueberry Pancake Casserole combines the joy of pancakes with the ease of a casserole, making it perfect for lazy brunches.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

Main Ingredients

2 cups pancake mix
1 3/4 cups milk
2 large eggs Can be substituted with a no-egg pancake mix.
1/4 cup melted butter Use melted, not hot.
1 cup fresh blueberries Frozen blueberries can also be used; ensure they are slightly thawed or tossed with flour.
1/4 cup sugar This is to sweeten the blueberries.
1 teaspoon vanilla extract
1/2 teaspoon cinnamon Essential for flavor.
Powdered sugar for serving Optional.

Instructions

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large bowl, combine the pancake mix, milk, eggs, and melted butter. Mix until just combined.
In another bowl, mix fresh blueberries with sugar, vanilla extract, and cinnamon.

Assembly and Baking

Pour half of the batter into the prepared baking dish.
Layer the blueberry mixture on top, then pour the remaining batter over the blueberries.
Bake for 30-35 minutes, or until golden and cooked through.
Let cool slightly, then serve warm dusted with powdered sugar if desired.

Notes

Avoid overmixing the batter to prevent toughness. If berries are sticky, toss them with a tiny extra spoon of flour to prevent sinking. Watch for slightly jiggly center when baking.

Keyword Blueberry, Brunch Recipe, Comfort Food, Easy Baking, Pancake Casserole