Description
This Homemade Pancake Casserole is the ultimate blend of convenience and flavor—perfect for those craving a quick breakfast or new breakfast ideas that don’t involve flipping a single pancake. Baked in one pan, it’s loaded with juicy blueberries, fluffy interior texture, and a golden top dusted with powdered sugar. Whether you’re planning an easy recipe for a holiday brunch, need healthy snack options for kids, or want more dinner ideas for a sweet twist on breakfast-for-dinner, this dish delivers. Great for meal prep, busy mornings, or cozy weekend brunches—this casserole is an effortless crowd-pleaser.
Ingredients
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 3/4 cups whole milk, room temperature
1/4 cup unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries (or frozen, not thawed)
Zest of 1 lemon (optional)
Powdered sugar, for dusting
Butter or nonstick spray, for greasing the pan
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla. Add lemon zest if using.
4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
5. Fold in the blueberries carefully, especially if using fresh ones.
6. Pour the batter into the prepared dish and spread evenly. Tap gently to release air bubbles.
7. Bake for 30–35 minutes until the top is golden and a toothpick comes out clean.
8. Let rest 10 minutes before slicing. Dust with powdered sugar and serve warm.
Notes
Use room temperature milk and eggs for a smoother, fluffier texture.
Don’t overmix the batter—stop once the dry spots disappear.
For extra crisp edges, brush the top with melted butter before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: quick breakfast, breakfast ideas, easy recipe, blueberry casserole, pancake casserole, healthy snack, brunch ideas