Homemade Pancake Casserole

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Golden, fluffy, and bursting with juicy blueberries, this Homemade Pancake Casserole is the ultimate breakfast comfort food. Baked in a single dish and dusted with powdered sugar, it’s everything you love about pancakes—only easier, more shareable, and perfect for feeding a crowd. Every bite delivers the familiar buttery taste and soft texture of classic pancakes, with a delightful pop of fruitiness that turns a simple meal into a celebration.

Whether you’re planning a cozy weekend brunch, prepping for a holiday breakfast, or just want a quick make-ahead option for busy mornings, this casserole has you covered. It brings together the simplicity of a one-pan bake with the nostalgic flavor of homemade pancakes, giving you all the goodness without the flipping or fussing over a hot skillet.

Why You’ll Love This Homemade Pancake Casserole

• A one-dish wonder that serves a crowd
• Fluffy, moist texture with sweet-tart bursts of blueberry
• Easy to make ahead and reheat throughout the week
• Kid-friendly, freezer-friendly, and endlessly customizable
• No standing at the stove flipping pancakes one by one

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Preparation Phase & Tools to Use

To make this pancake casserole effortlessly, you’ll need a few key tools. A 9×13-inch baking dish is essential for even cooking and serving ease. Mixing bowls (one large, one medium) help keep wet and dry ingredients separate until the right moment. You’ll also need a whisk for combining ingredients smoothly, and a rubber spatula to fold in blueberries without bursting them. For a finishing touch, a fine mesh sieve is perfect for dusting powdered sugar over the top. Each tool plays a role in ensuring the batter comes together seamlessly and bakes to golden perfection.

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Preparation Tips

Room temperature ingredients work best—especially milk, eggs, and butter. They blend more easily and create a smoother batter, which means a fluffier end result. When folding in blueberries, do it gently to avoid turning the batter purple. For added height, let the batter rest for 5-10 minutes before baking to activate the baking powder. Want an extra golden top? Brush the casserole with a little melted butter before popping it into the oven. And finally, don’t overbake—check for doneness with a toothpick in the center. It should come out clean or with just a few moist crumbs.

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Ingredients for this Homemade Pancake Casserole

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 2 large eggs, room temperature
• 1 and 3/4 cups whole milk, room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups fresh blueberries (or frozen, not thawed)
• Optional: Zest of 1 lemon for a citrusy boost
• Powdered sugar, for dusting
• Butter or nonstick spray, for greasing the pan

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This ensures the casserole doesn’t stick and helps create a golden crust.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. This step distributes the leavening agents evenly and prevents clumping, giving the casserole a uniform rise.

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Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until fully combined. If you’re using lemon zest, add it in here to infuse the liquid with bright flavor.

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Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. The batter should be slightly lumpy—don’t overmix, or the casserole may turn out dense.

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Step 5: Fold in the Blueberries

Add the blueberries and fold them in gently to distribute evenly. If using frozen blueberries, toss them in a teaspoon of flour beforehand to help prevent them from sinking to the bottom.

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Step 6: Pour and Settle the Batter

Transfer the batter to the prepared baking dish. Use a spatula to spread it out evenly. Give the pan a gentle tap on the counter to release any air bubbles.

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Step 7: Bake to Golden Perfection

Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

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Step 8: Cool Slightly and Serve

Let the pancake casserole rest for 10 minutes before slicing. Dust with powdered sugar for a classic finish. Serve warm with maple syrup, extra butter, or fresh fruit.

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Notes

This casserole is wonderfully forgiving and can easily be adapted to suit your tastes. Prefer it sweeter? Add a tablespoon more sugar or sprinkle cinnamon into the dry ingredients. If you want to boost the protein, swap in some Greek yogurt for part of the milk. You can also add mix-ins like chocolate chips, diced strawberries, or chopped nuts for extra flavor and texture. Serve it as-is or with a drizzle of maple syrup for an indulgent breakfast treat.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This is a common pitfall that leads to a dense texture. Mix just until no dry streaks remain.
• Skipping the pan greasing: Even with a nonstick dish, greasing ensures easy release and crisp edges.
• Using cold ingredients: Room temperature eggs and milk blend better and rise more evenly in the oven.
• Overbaking: Watch closely toward the end of baking; dry casserole is usually the result of a few minutes too long in the oven.
• Not letting it rest: Giving the casserole 10 minutes to settle helps it slice cleaner and enhances texture.

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Storage Instructions

Allow any leftovers to cool completely, then cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. To freeze, wrap individual portions in plastic wrap and place them in a freezer-safe bag. Reheat in the microwave or oven until warmed through. For best texture, avoid reheating from frozen—thaw overnight in the fridge first.

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Estimated Nutrition (Per Serving, based on 12 servings)

• Calories: 210 kcal
• Carbohydrates: 30g
• Protein: 4g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 170mg
• Fiber: 1g
• Sugar: 8g

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Frequently Asked Questions

Can I use pancake mix instead of making the batter from scratch?

Yes! You can substitute your favorite pancake mix and follow the package instructions, adjusting the quantity for a 9×13-inch pan. Fold in blueberries before baking.

Can I use frozen blueberries?

Definitely. Use them straight from the freezer, and toss them with a little flour to prevent sinking and bleeding.

How can I make this casserole dairy-free?

Use plant-based milk (like almond or oat milk) and substitute the butter with coconut oil or vegan butter.

Can I prepare it the night before?

Yes, you can mix the batter and store it covered in the fridge overnight. Let it come to room temperature before baking for the best rise.

What can I serve with this casserole?

Try a side of scrambled eggs, breakfast sausage, or a fruit salad to round out the meal.

Can I double this recipe?

Absolutely. Use two 9×13 pans or one larger sheet pan. Baking time may vary slightly, so keep an eye on it.

Is this recipe kid-friendly?

Yes! Kids love the soft texture and bursts of blueberries. You can even cut it into fun shapes with cookie cutters.

How do I keep the casserole moist when reheating?

Cover it with foil and warm it in a low oven (around 300°F) or microwave with a damp paper towel to retain moisture.

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Conclusion

Homemade Pancake Casserole is a game-changer for breakfast lovers who crave the flavor of pancakes without the hassle of standing at the stove. It’s easy, satisfying, and full of warm, buttery flavor with bursts of blueberry in every bite. Whether you’re serving it at a family brunch or meal prepping for the week, it’s sure to become a staple in your kitchen. With endless ways to customize and store, it fits seamlessly into busy mornings or lazy weekend routines.

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