Blueberry Pancake Casserole is a delicious and easy breakfast option that combines the beloved flavors of blueberry pancakes into a hearty casserole dish. This cozy recipe is perfect for family gatherings or weekend brunches, bringing smiles and satisfied bellies to everyone around the table.
Why Make This Recipe
Making Blueberry Pancake Casserole is a wonderful choice for several reasons. First, it saves time. Instead of cooking individual pancakes, you can whip up this casserole and let it bake while you prepare other dishes. Second, it is a crowd-pleaser. With its fluffy texture and juicy blueberries, this dish is loved by both kids and adults. Lastly, it is flexible! You can serve it for breakfast, brunch, or even dessert.
How to Make Blueberry Pancake Casserole
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Powdered sugar for serving (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, eggs, melted butter, and vanilla together until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before dusting with powdered sugar and serving.
How to Serve Blueberry Pancake Casserole
To serve Blueberry Pancake Casserole, simply cut it into squares and place them on plates. You can dust each piece with powdered sugar for a nice touch. Add a drizzle of maple syrup or a dollop of whipped cream if you like. Fresh fruit on the side, like more blueberries or sliced strawberries, makes the meal even more delightful.
How to Store Blueberry Pancake Casserole
If you have leftovers, you can store Blueberry Pancake Casserole in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap. It will stay fresh for about 3-4 days. You can also freeze individual portions. Just wrap them in plastic wrap and then in aluminum foil. They can be kept in the freezer for about 2-3 months.
Tips to Make Blueberry Pancake Casserole
- Make sure to fold in the blueberries gently to avoid breaking them.
- You can substitute other berries, like raspberries or strawberries, if you prefer.
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
- Serve warm for the best texture and flavor.
Variation
You can easily customize this casserole. Try adding some lemon zest for a bright flavor, or mix in some chopped nuts for extra crunch. If you want a dairy-free option, you can use almond milk or oat milk instead of regular milk.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.
2. Can I make this casserole ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just pour it into the baking dish in the morning and bake.
3. How do I know when the casserole is done?
The casserole is done when it is golden brown, and a toothpick inserted in the center comes out clean.
Enjoy making your Blueberry Pancake Casserole! It’s sure to bring joy to your breakfast table.