Delicious Pancake Casserole

Finding a breakfast that pleases everyone at the table on lazy weekend mornings can feel like an impossible task. After all, someone wants extra syrup, another person wants their pancakes crispy, and you’re stuck at the stove flipping batch after batch while your coffee gets cold and everyone else is already halfway through eating.

Luckily, this pancake casserole solves all those problems: it feeds a crowd in one go, comes together in minutes, and lets you actually sit down with your family instead of playing short-order cook all morning long.

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What Kind of Blueberries Should I Use?

Fresh blueberries are ideal for this pancake casserole since they hold their shape better during baking and won’t add extra moisture to the batter. If you only have frozen blueberries on hand, don’t worry – they’ll still work, but make sure to keep them frozen and don’t thaw them before tossing with flour. Thawed berries release too much liquid and can turn your casserole soggy or give it an uneven texture. Whether you go with fresh or frozen, tossing the berries in that teaspoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the dish.

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Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options if you need them:

• All-purpose flour: You can use whole wheat flour for half of the all-purpose flour to add some extra fiber, but I wouldn’t recommend replacing all of it as the texture might get too dense.
• Milk: Any milk works here – whole, 2%, skim, or even non-dairy options like almond or oat milk. Just keep in mind that lower fat milks might make the casserole slightly less rich.
• Unsalted butter: You can swap this with salted butter if that’s what you have, just reduce the added salt to a pinch. Vegetable oil or melted coconut oil also work in place of the melted butter.
• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them before adding to avoid excess moisture. You can also switch to raspberries, sliced strawberries, or even chocolate chips for a different flavor.
• Vanilla: If you’re out of vanilla extract, try using almond extract instead, but use only 1 teaspoon since it’s stronger in flavor.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this pancake casserole is overmixing the batter, which develops too much gluten and results in a tough, rubbery texture instead of light and fluffy pancakes – mix just until the dry ingredients are moistened, even if you see a few lumps.

Skipping the step of tossing your blueberries in flour will cause them to sink straight to the bottom of the casserole, so take that extra minute to coat them lightly before folding them into the batter.

Another common error is not properly greasing your casserole dish, which makes serving a nightmare – use the full 2 tablespoons of melted butter and make sure to get into all the corners.

Finally, resist the urge to open the oven door during the first 20 minutes of baking, as the temperature drop can cause your casserole to deflate and bake unevenly.

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What to Serve With Pancake Casserole?

Pancake casserole is basically breakfast heaven in a dish, so I like to keep the sides simple and let it shine. A few strips of crispy bacon or breakfast sausage links add that savory balance to all the sweetness from the blueberries. If you want to go the lighter route, some Greek yogurt with a drizzle of honey on the side is perfect for adding extra creaminess. Fresh fruit like sliced strawberries or mixed berries also works great, especially if you want to skip the powdered sugar on top and let the fruit add natural sweetness instead.

Storage Instructions

Store: Leftover pancake casserole keeps really well in the fridge for up to 4 days. Just cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers. It makes for an easy grab-and-go breakfast throughout the week!

Freeze: You can freeze this casserole for up to 2 months, either as a whole or in individual servings. Let it cool completely first, then wrap it tightly in plastic wrap and aluminum foil. Individual portions are great because you can just pull out what you need for a quick breakfast.

Reheat: Warm up portions in the microwave for about 45-60 seconds, or reheat the whole casserole in a 350°F oven for 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 32-38 g
• Fat: 48-54 g
• Carbohydrates: 290-315 g

Ingredients

For the pancake batter:

• 2 cups all-purpose flour (I use King Arthur flour)
• 2 tbsp granulated sugar
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1 egg (room temperature)
• 2 cups milk
• 1/4 tsp salt
• 2 tsp vanilla
• 1/4 tsp baking soda
• 4 tsp baking powder

For the blueberries:

• 1 tsp all-purpose flour (prevents sinking)
• 2 cups fresh blueberries

For assembly and topping:

• 1 tbsp powdered sugar
• 2 tbsp unsalted butter, melted

Step 1: Prepare the Baking Dish and Preheat the Oven

• 2 tbsp unsalted butter, melted

Preheat your oven to 350℉.

Place 2 tablespoons of unsalted butter into a 9×13 casserole dish.

Set the dish in the oven as it preheats to melt the butter, which should only take a few minutes.

Once melted, carefully remove the dish and brush the butter over the bottom and sides to prevent sticking.

Step 2: Mix the Dry Ingredients

• 2 cups all-purpose flour (I use King Arthur flour)
• 4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar

In a large bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar.

This ensures that your leavening agents and seasonings are well-distributed.

Step 3: Combine the Wet Ingredients and Make the Batter

• 1/4 cup unsalted butter, melted (cooled slightly)
• 2 cups milk
• 1 egg (room temperature)
• 2 tsp vanilla

Melt 1/4 cup of unsalted butter in the microwave and allow it to cool slightly.

Make a well in the center of your dry mixture and add the melted butter, 2 cups milk, 1 egg (at room temperature), and 2 teaspoons vanilla.

Using a whisk, mix everything together until no lumps remain in the batter.

I like to ensure everything is at room temperature for a smoother, lighter batter.

Step 4: Prepare the Blueberries

• 2 cups fresh blueberries
• 1 tsp all-purpose flour (prevents sinking)

While your batter rests for a moment, lightly toss 2 cups of fresh blueberries with 1 teaspoon of all-purpose flour.

Make sure every berry is coated; this helps prevent the berries from sinking to the bottom during baking.

Step 5: Assemble the Pancake Casserole

• Pancake batter (from Step 3)
• Butter-brushed casserole dish (from Step 1)
• Flour-coated blueberries (from Step 4)

Pour the prepared pancake batter into the buttered casserole dish (from Step 1).

Evenly sprinkle the flour-coated blueberries (from Step 4) over the top of the batter, distributing them as evenly as possible.

Step 6: Bake the Casserole

Place the assembled casserole into the preheated oven and bake for about 30 minutes, or until the pancake is golden and set in the center.

Baking time can vary by oven, so check for doneness with a toothpick inserted in the center—it should come out clean.

Step 7: Finish and Serve

• 1 tbsp powdered sugar

Remove the casserole from the oven.

Optionally, sprinkle the top with 1 tablespoon of powdered sugar for a sweet finish.

Cut into squares and serve warm, perhaps with your favorite syrup.

I find a dusting of powdered sugar adds a nice touch—even kids love it!

Delicious Pancake Casserole

Delicious Delicious Pancake Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 1825 kcal

Ingredients

  

For the pancake batter:

• 2 cups all-purpose flour (I use King Arthur flour)
• 2 tbsp granulated sugar
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1 egg (room temperature)
• 2 cups milk
• 1/4 tsp salt
• 2 tsp vanilla
• 1/4 tsp baking soda
• 4 tsp baking powder

For the blueberries:

• 1 tsp all-purpose flour (prevents sinking)
• 2 cups fresh blueberries

For assembly and topping:

• 1 tbsp powdered sugar
• 2 tbsp unsalted butter, melted

Instructions

 

• Preheat your oven to 350℉. Place 2 tablespoons of unsalted butter into a 9x13 casserole dish. Set the dish in the oven as it preheats to melt the butter, which should only take a few minutes. Once melted, carefully remove the dish and brush the butter over the bottom and sides to prevent sticking.
• In a large bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar. This ensures that your leavening agents and seasonings are well-distributed.
• Melt 1/4 cup of unsalted butter in the microwave and allow it to cool slightly. Make a well in the center of your dry mixture and add the melted butter, 2 cups milk, 1 egg (at room temperature), and 2 teaspoons vanilla. Using a whisk, mix everything together until no lumps remain in the batter. I like to ensure everything is at room temperature for a smoother, lighter batter.
• While your batter rests for a moment, lightly toss 2 cups of fresh blueberries with 1 teaspoon of all-purpose flour. Make sure every berry is coated; this helps prevent the berries from sinking to the bottom during baking.
• Pour the prepared pancake batter into the buttered casserole dish (from Step 1). Evenly sprinkle the flour-coated blueberries (from Step 4) over the top of the batter, distributing them as evenly as possible.
• Place the assembled casserole into the preheated oven and bake for about 30 minutes, or until the pancake is golden and set in the center. Baking time can vary by oven, so check for doneness with a toothpick inserted in the center—it should come out clean.
• Remove the casserole from the oven. Optionally, sprinkle the top with 1 tablespoon of powdered sugar for a sweet finish. Cut into squares and serve warm, perhaps with your favorite syrup. I find a dusting of powdered sugar adds a nice touch—even kids love it!