FREE DINNER EBOOK! Get your copy!

Blueberry Pancake Casserole Tasty Breakfast Delight

by on July 21, 2025

WANT TO SAVE THIS RECIPE?

Start your day off right with my delicious Blueberry Pancake Casserole! This tasty breakfast delight combines fluffy pancakes and sweet blueberries into one easy, baked dish. Perfect for busy mornings or family gatherings, this recipe is simple to follow and sure to please everyone at the table. Get ready to whip up a breakfast that offers comfort, flavor, and fun—all in one bite! Let’s dive into the details.

- 2 cups all-purpose flour - 2 tablespoons baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar - 2 large eggs - 1 1/2 cups milk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon cinnamon (optional) - 2 cups fresh or frozen blueberries When I make blueberry pancake casserole, I always start with the dry ingredients. I mix together flour, baking powder, salt, and sugar in a big bowl. This mix gives the casserole its fluffy base. Next, I focus on the wet ingredients. I beat the eggs and then add milk, melted butter, and vanilla. These ingredients bring moisture and flavor to the dish. If I want a little warmth, I sprinkle in some cinnamon. The star of this dish is the blueberries. I use either fresh or frozen blueberries. They add natural sweetness and a pop of color. When I fold them into the batter, I save a few to sprinkle on top later. This makes for a beautiful finish. With these simple ingredients, you can create a tasty breakfast that everyone will love. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps cook the casserole evenly. 2. Grease a 9x13-inch baking dish with non-stick spray or butter. This keeps the casserole from sticking. 1. In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Mix well. 2. In another bowl, beat 2 large eggs. Add 1 1/2 cups of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth. 3. Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should look slightly lumpy. 1. Gently fold in 2 cups of blueberries. Save a handful to sprinkle on top. 2. Pour the batter into the greased baking dish. Spread it out evenly. 3. Sprinkle the reserved blueberries on top. If you like, add a dash of cinnamon for extra flavor. 4. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out clean. 5. Let the casserole cool for 5-10 minutes before slicing. Enjoy warm with maple syrup! To get the best texture for your casserole, avoid overmixing the batter. Mix until just combined, and leave some lumps. This helps keep the pancakes fluffy. Each oven is different, so adjust the baking time as needed. Check for doneness by using a toothpick. It should come out clean when done. You can add a layer of cinnamon to boost flavor. Just sprinkle it on top before baking. This gives a warm, cozy taste. For toppings, consider fresh fruit, whipped cream, or nuts. These add nice textures and flavors that make each bite special. Serve the casserole warm straight from the oven. It is best enjoyed fresh. Drizzle maple syrup on top to add sweetness. This makes every bite even more delicious. Each slice is like a warm hug on a plate! Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, make sure to thaw them first and pat them dry to avoid excess moisture in the batter. Don’t Overmix: To achieve a light and fluffy pancake casserole, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine! Make It Ahead: You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before pouring it into the baking dish. Add a Crunchy Topping: For extra texture, sprinkle some granola or chopped nuts on top before baking. This will create a delightful crunchy layer. {{image_2}} You can easily change the flavor of your casserole. Swap blueberries for raspberries or strawberries. Both fruits add a fresh taste. You can also mix different berries together. A combination of blueberries, strawberries, and raspberries creates a colorful and tasty dish. This variation is fun and keeps breakfast exciting. If you need gluten-free options, replace all-purpose flour with a gluten-free blend. Many blends work well in pancake recipes. For vegan substitutions, use plant-based milk and replace eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This simple swap works great in this casserole. Adding nuts can give your casserole a nice crunch. Walnuts or pecans are good choices. Just chop them and mix them in with the blueberries. You can also infuse spices like nutmeg for a warm taste. A little cinnamon on top adds more flavor. These enhancements make your casserole even more enjoyable. Store leftover blueberry pancake casserole in the fridge. Use an airtight container for best results. This helps keep it fresh and tasty. It is best to eat leftovers within three days. If you have more, consider freezing some. You can reheat your casserole in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the casserole in the oven for about 10-15 minutes. Cover it with foil to keep it moist. If using the microwave, heat it in short bursts. Heat for about 30 seconds at a time. Check to see if it is warm enough. This method helps keep the texture soft. You can freeze the casserole both before or after baking. If you freeze it before baking, wrap it well. Use plastic wrap and foil to prevent freezer burn. If you freeze it after baking, let it cool first. Then, slice it into pieces for easy thawing. To thaw, move it to the fridge overnight. You can also warm it in the oven or microwave directly from the freezer. Just add extra time to heat through. Yes, you can use frozen blueberries. They are just as tasty. Frozen berries save time and are easy to find. When you use them, they may make the batter a bit wetter. To prevent this, add them frozen or toss them in flour before mixing. This helps them hold their shape while baking. Yes, you can get this casserole ready before serving. Mix the dry and wet ingredients and store them separately in the fridge. You can also mix everything and pour it into the baking dish. Just cover it tightly and keep it cold. Bake it when you’re ready. It saves time on busy mornings. There are many tasty sides to pair with this casserole. Here are some ideas: - Crispy bacon or sausage for protein - Fresh fruit like bananas or strawberries - A dollop of yogurt for creaminess - A warm cup of coffee or tea - A glass of fresh orange juice for a kick This blueberry pancake casserole mixes simple ingredients for a tasty treat. You can use fresh or frozen blueberries and swap flavors with other fruits. Remember, it's key to mix wet and dry ingredients well but avoid overmixing. Store carefully and reheating tips keep it delicious. Explore variations to fit your taste and dietary needs. This dish is versatile and perfect for any breakfast or brunch. Enjoy baking and delight in the sweet results!

Why I Love This Recipe

  1. Easy to Prepare: This casserole is simple to make, combining wet and dry ingredients in just a few steps, making it perfect for busy mornings.
  2. Perfect for a Crowd: With 8 servings, this dish is ideal for family gatherings, brunches, or any occasion where you want to serve a delicious breakfast to many.
  3. Customizable: You can easily swap out blueberries for other fruits like strawberries or bananas, allowing you to tailor the recipe to your taste.
  4. Deliciously Versatile: Serve it warm with maple syrup, yogurt, or whipped cream for a delightful breakfast treat that pleases everyone.

Ingredients

Dry ingredients

– 2 cups all-purpose flour

– 2 tablespoons baking powder

– 1/2 teaspoon salt

– 1/4 cup granulated sugar

Wet ingredients

– 2 large eggs

– 1 1/2 cups milk

– 1/4 cup unsalted butter, melted

– 1 teaspoon vanilla extract

– 1 teaspoon cinnamon (optional)

Main ingredient

– 2 cups fresh or frozen blueberries

When I make blueberry pancake casserole, I always start with the dry ingredients. I mix together flour, baking powder, salt, and sugar in a big bowl. This mix gives the casserole its fluffy base.

Next, I focus on the wet ingredients. I beat the eggs and then add milk, melted butter, and vanilla. These ingredients bring moisture and flavor to the dish. If I want a little warmth, I sprinkle in some cinnamon.

The star of this dish is the blueberries. I use either fresh or frozen blueberries. They add natural sweetness and a pop of color. When I fold them into the batter, I save a few to sprinkle on top later. This makes for a beautiful finish.

With these simple ingredients, you can create a tasty breakfast that everyone will love.

Step-by-Step Instructions

Preparation

1. Preheat your oven to 350°F (175°C). This helps cook the casserole evenly.

2. Grease a 9×13-inch baking dish with non-stick spray or butter. This keeps the casserole from sticking.

Mixing ingredients

1. In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Mix well.

2. In another bowl, beat 2 large eggs. Add 1 1/2 cups of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth.

3. Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should look slightly lumpy.

Baking the casserole

1. Gently fold in 2 cups of blueberries. Save a handful to sprinkle on top.

2. Pour the batter into the greased baking dish. Spread it out evenly.

3. Sprinkle the reserved blueberries on top. If you like, add a dash of cinnamon for extra flavor.

4. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out clean.

5. Let the casserole cool for 5-10 minutes before slicing. Enjoy warm with maple syrup!

Tips & Tricks

Perfecting the texture

To get the best texture for your casserole, avoid overmixing the batter. Mix until just combined, and leave some lumps. This helps keep the pancakes fluffy. Each oven is different, so adjust the baking time as needed. Check for doneness by using a toothpick. It should come out clean when done.

Enhancing flavor

You can add a layer of cinnamon to boost flavor. Just sprinkle it on top before baking. This gives a warm, cozy taste. For toppings, consider fresh fruit, whipped cream, or nuts. These add nice textures and flavors that make each bite special.

Serving suggestions

Serve the casserole warm straight from the oven. It is best enjoyed fresh. Drizzle maple syrup on top to add sweetness. This makes every bite even more delicious. Each slice is like a warm hug on a plate!

Pro Tips

  1. Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, make sure to thaw them first and pat them dry to avoid excess moisture in the batter.
  2. Don’t Overmix: To achieve a light and fluffy pancake casserole, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine!
  3. Make It Ahead: You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before pouring it into the baking dish.
  4. Add a Crunchy Topping: For extra texture, sprinkle some granola or chopped nuts on top before baking. This will create a delightful crunchy layer.

Variations

Different fruits

You can easily change the flavor of your casserole. Swap blueberries for raspberries or strawberries. Both fruits add a fresh taste. You can also mix different berries together. A combination of blueberries, strawberries, and raspberries creates a colorful and tasty dish. This variation is fun and keeps breakfast exciting.

Dietary modifications

If you need gluten-free options, replace all-purpose flour with a gluten-free blend. Many blends work well in pancake recipes. For vegan substitutions, use plant-based milk and replace eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This simple swap works great in this casserole.

Flavor enhancements

Adding nuts can give your casserole a nice crunch. Walnuts or pecans are good choices. Just chop them and mix them in with the blueberries. You can also infuse spices like nutmeg for a warm taste. A little cinnamon on top adds more flavor. These enhancements make your casserole even more enjoyable.

Storage Info

Storing leftovers

Store leftover blueberry pancake casserole in the fridge. Use an airtight container for best results. This helps keep it fresh and tasty. It is best to eat leftovers within three days. If you have more, consider freezing some.

Reheating instructions

You can reheat your casserole in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the casserole in the oven for about 10-15 minutes. Cover it with foil to keep it moist. If using the microwave, heat it in short bursts. Heat for about 30 seconds at a time. Check to see if it is warm enough. This method helps keep the texture soft.

Freezing options

You can freeze the casserole both before or after baking. If you freeze it before baking, wrap it well. Use plastic wrap and foil to prevent freezer burn. If you freeze it after baking, let it cool first. Then, slice it into pieces for easy thawing. To thaw, move it to the fridge overnight. You can also warm it in the oven or microwave directly from the freezer. Just add extra time to heat through.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. They are just as tasty. Frozen berries save time and are easy to find. When you use them, they may make the batter a bit wetter. To prevent this, add them frozen or toss them in flour before mixing. This helps them hold their shape while baking.

Can I prepare this casserole ahead of time?

Yes, you can get this casserole ready before serving. Mix the dry and wet ingredients and store them separately in the fridge. You can also mix everything and pour it into the baking dish. Just cover it tightly and keep it cold. Bake it when you’re ready. It saves time on busy mornings.

What can I serve with blueberry pancake casserole?

There are many tasty sides to pair with this casserole. Here are some ideas:

– Crispy bacon or sausage for protein

– Fresh fruit like bananas or strawberries

– A dollop of yogurt for creaminess

– A warm cup of coffee or tea

– A glass of fresh orange juice for a kick

This blueberry pancake casserole mixes simple ingredients for a tasty treat. You can use fresh or frozen blueberries and swap flavors with other fruits. Remember, it’s key to mix wet and dry ingredients well but avoid overmixing. Store carefully and reheating tips keep it delicious. Explore variations to fit your taste and dietary needs. This dish is versatile and perfect for any breakfast or brunch. Enjoy baking and delight in the sweet result

- 2 cups all-purpose flour - 2 tablespoons baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar - 2 large eggs - 1 1/2 cups milk - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon cinnamon (optional) - 2 cups fresh or frozen blueberries When I make blueberry pancake casserole, I always start with the dry ingredients. I mix together flour, baking powder, salt, and sugar in a big bowl. This mix gives the casserole its fluffy base. Next, I focus on the wet ingredients. I beat the eggs and then add milk, melted butter, and vanilla. These ingredients bring moisture and flavor to the dish. If I want a little warmth, I sprinkle in some cinnamon. The star of this dish is the blueberries. I use either fresh or frozen blueberries. They add natural sweetness and a pop of color. When I fold them into the batter, I save a few to sprinkle on top later. This makes for a beautiful finish. With these simple ingredients, you can create a tasty breakfast that everyone will love. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps cook the casserole evenly. 2. Grease a 9x13-inch baking dish with non-stick spray or butter. This keeps the casserole from sticking. 1. In a large bowl, combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Mix well. 2. In another bowl, beat 2 large eggs. Add 1 1/2 cups of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract. Mix until smooth. 3. Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should look slightly lumpy. 1. Gently fold in 2 cups of blueberries. Save a handful to sprinkle on top. 2. Pour the batter into the greased baking dish. Spread it out evenly. 3. Sprinkle the reserved blueberries on top. If you like, add a dash of cinnamon for extra flavor. 4. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out clean. 5. Let the casserole cool for 5-10 minutes before slicing. Enjoy warm with maple syrup! To get the best texture for your casserole, avoid overmixing the batter. Mix until just combined, and leave some lumps. This helps keep the pancakes fluffy. Each oven is different, so adjust the baking time as needed. Check for doneness by using a toothpick. It should come out clean when done. You can add a layer of cinnamon to boost flavor. Just sprinkle it on top before baking. This gives a warm, cozy taste. For toppings, consider fresh fruit, whipped cream, or nuts. These add nice textures and flavors that make each bite special. Serve the casserole warm straight from the oven. It is best enjoyed fresh. Drizzle maple syrup on top to add sweetness. This makes every bite even more delicious. Each slice is like a warm hug on a plate! Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, make sure to thaw them first and pat them dry to avoid excess moisture in the batter. Don’t Overmix: To achieve a light and fluffy pancake casserole, mix the wet and dry ingredients until just combined. A few lumps are perfectly fine! Make It Ahead: You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before pouring it into the baking dish. Add a Crunchy Topping: For extra texture, sprinkle some granola or chopped nuts on top before baking. This will create a delightful crunchy layer. {{image_2}} You can easily change the flavor of your casserole. Swap blueberries for raspberries or strawberries. Both fruits add a fresh taste. You can also mix different berries together. A combination of blueberries, strawberries, and raspberries creates a colorful and tasty dish. This variation is fun and keeps breakfast exciting. If you need gluten-free options, replace all-purpose flour with a gluten-free blend. Many blends work well in pancake recipes. For vegan substitutions, use plant-based milk and replace eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This simple swap works great in this casserole. Adding nuts can give your casserole a nice crunch. Walnuts or pecans are good choices. Just chop them and mix them in with the blueberries. You can also infuse spices like nutmeg for a warm taste. A little cinnamon on top adds more flavor. These enhancements make your casserole even more enjoyable. Store leftover blueberry pancake casserole in the fridge. Use an airtight container for best results. This helps keep it fresh and tasty. It is best to eat leftovers within three days. If you have more, consider freezing some. You can reheat your casserole in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the casserole in the oven for about 10-15 minutes. Cover it with foil to keep it moist. If using the microwave, heat it in short bursts. Heat for about 30 seconds at a time. Check to see if it is warm enough. This method helps keep the texture soft. You can freeze the casserole both before or after baking. If you freeze it before baking, wrap it well. Use plastic wrap and foil to prevent freezer burn. If you freeze it after baking, let it cool first. Then, slice it into pieces for easy thawing. To thaw, move it to the fridge overnight. You can also warm it in the oven or microwave directly from the freezer. Just add extra time to heat through. Yes, you can use frozen blueberries. They are just as tasty. Frozen berries save time and are easy to find. When you use them, they may make the batter a bit wetter. To prevent this, add them frozen or toss them in flour before mixing. This helps them hold their shape while baking. Yes, you can get this casserole ready before serving. Mix the dry and wet ingredients and store them separately in the fridge. You can also mix everything and pour it into the baking dish. Just cover it tightly and keep it cold. Bake it when you’re ready. It saves time on busy mornings. There are many tasty sides to pair with this casserole. Here are some ideas: - Crispy bacon or sausage for protein - Fresh fruit like bananas or strawberries - A dollop of yogurt for creaminess - A warm cup of coffee or tea - A glass of fresh orange juice for a kick This blueberry pancake casserole mixes simple ingredients for a tasty treat. You can use fresh or frozen blueberries and swap flavors with other fruits. Remember, it's key to mix wet and dry ingredients well but avoid overmixing. Store carefully and reheating tips keep it delicious. Explore variations to fit your taste and dietary needs. This dish is versatile and perfect for any breakfast or brunch. Enjoy baking and delight in the sweet results!

Blueberry Pancake Casserole

A delicious and easy-to-make pancake casserole loaded with blueberries, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 0.5 teaspoon salt
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 1.5 cups milk
  • 0.25 cup unsalted butter, melted
  • 2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1 serving Maple syrup for serving

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  • In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until well blended.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix. The batter should be slightly lumpy.
  • Fold in the blueberries gently, reserving a handful to sprinkle on top.
  • Pour the pancake batter into the prepared baking dish and spread it out evenly.
  • Sprinkle the remaining blueberries on top and, if desired, sprinkle cinnamon over the casserole for an extra flavor kick.
  • Bake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let the casserole cool for about 5-10 minutes before slicing. Serve warm with maple syrup drizzled on top.

Notes

Serve warm with maple syrup for added sweetness.
Keyword blueberries, breakfast, casserole, pancakes

WANT TO SAVE THIS RECIPE?