Here is my favorite pancake casserole recipe, with fluffy pancake layers, warm maple syrup baked right in, and all your favorite breakfast toppings combined into one easy dish.
This pancake casserole is my go-to when I need to feed my family a big breakfast without standing over the stove flipping pancakes one by one. I just pop it in the oven and everyone gets to eat at the same time. Plus, it tastes just as good reheated the next day!
Why You’ll Love This Pancake Casserole
- No flipping required – You get all the flavors of fluffy pancakes without standing over the stove flipping each one individually. Just mix, pour, and bake.
- Perfect for feeding a crowd – This casserole serves multiple people at once, making it ideal for weekend brunch with family or when you have guests staying over.
- Quick and easy – Ready in under an hour from start to finish, this recipe uses simple pantry staples you likely already have on hand.
- Bursting with fresh blueberries – The juicy berries baked right into the casserole add natural sweetness and make every bite feel special without any extra effort.
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 work too, but make sure to keep them frozen and don’t thaw them first, otherwise they’ll turn your batter purple and make it soggy. When you’re picking out fresh blueberries at the store, look for ones that are firm and dry without any mushy spots or mold. The light dusting of flour called for in the recipe helps prevent the berries from sinking to the bottom of the casserole, so don’t skip that step!
Options for Substitutions
This pancake casserole is pretty forgiving when it comes to swaps:
- All-purpose flour: You can use whole wheat flour for half of the all-purpose flour to add some extra fiber, though it’ll make the texture slightly denser. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
- Milk: Any milk works here – whole, 2%, almond, oat, or soy milk all do the job. Just keep in mind that non-dairy options might change the flavor slightly.
- Fresh blueberries: Frozen blueberries work great too – no need to thaw them first. You can also swap in other berries like raspberries, blackberries, or sliced strawberries, or try chocolate chips for a sweeter treat.
- Unsalted butter: If you only have salted butter, go ahead and use it but cut back on the added salt to about 1/8 teaspoon. Coconut oil also works as a dairy-free option.
- Granulated sugar: You can reduce the sugar to 1 tablespoon if you prefer less sweetness, or swap it with honey or maple syrup (use the same amount).
Watch Out for These Mistakes While Baking
The biggest mistake people make with pancake casserole is overmixing the batter, which activates too much gluten and creates a tough, rubbery texture instead of the light and fluffy result you want – mix just until the ingredients are combined, even if you see a few lumps.
Another common error is skipping the step of tossing your blueberries in flour, which causes them to sink straight to the bottom and create a soggy layer, so take that extra 30 seconds to coat them before folding into the batter.
Make sure your oven is fully preheated to the correct temperature before baking, as starting in a cold or too-hot oven will throw off the cooking time and leave you with an unevenly cooked casserole.
To check if it’s done, insert a toothpick in the center – it should come out clean or with just a few moist crumbs, and if the top is browning too quickly, tent it loosely with foil for the remaining bake time.
What to Serve With Pancake Casserole?
Pancake casserole is pretty filling on its own, but I love serving it with crispy bacon or breakfast sausage links on the side for that sweet and savory combo. A bowl of fresh fruit like strawberries, sliced bananas, or mixed berries makes a nice, refreshing addition that balances out the richness of the casserole. If you want to go all out for brunch, scrambled eggs or a simple fruit salad with a squeeze of lime juice rounds out the meal perfectly. Don’t forget the maple syrup for drizzling – it’s a must!
Storage Instructions
Store: Leftover pancake casserole keeps really well in the fridge. Just cover it tightly with plastic wrap or transfer individual portions to airtight containers, and it’ll stay good for up to 4 days. It makes a great grab-and-go breakfast throughout the week!
Freeze: This casserole is perfect for freezing. Let it cool completely, then cut it into portions and wrap each piece in plastic wrap before placing in a freezer bag. It’ll keep for up to 2 months, which is awesome for busy mornings.
Reheat: Warm up individual portions in the microwave for about 45-60 seconds, or reheat the whole casserole covered with foil in a 350°F oven for 15-20 minutes. If reheating from frozen, add a few extra minutes until it’s heated through.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1750-2000
- Protein: 32-38 g
- Fat: 48-56 g
- Carbohydrates: 305-340 g
Ingredients
For the pancake batter:
- 2 cups milk
- 2 tsp vanilla
- 1/4 tsp baking soda
- 2 cups all-purpose flour (I use King Arthur flour)
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 egg (room temperature)
- 1/4 cup unsalted butter (melted and cooled)
- 4 tsp baking powder
For the casserole dish:
- 2 tbsp unsalted butter (melted)
For the blueberries:
- 2 cups fresh blueberries (for best flavor)
- 1 tsp flour
For serving (optional):
- 1 tbsp powdered sugar (optional but recommended)
Step 1: Prepare the Dry Ingredients
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp granulated sugar
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
Step 2: Melt the Butter
- 1/4 cup unsalted butter
Melt 1/4 cup unsalted butter in the microwave, taking care not to overheat.
Allow the melted butter to cool slightly before adding to the batter later.
Step 3: Combine Wet and Dry Ingredients
- melted butter from Step 2
- 2 cups milk
- 1 egg (room temperature)
- 2 tsp vanilla
Create a well in the center of the dry ingredients.
Add the cooled melted butter from Step 2, milk, egg, and vanilla extract.
Whisk the mixture until it becomes a smooth batter with no lumps.
Step 4: Melt Additional Butter in Baking Dish
- 2 tbsp unsalted butter
Place 2 tablespoons of unsalted butter into a 9×13-inch casserole dish and put the dish in the oven as it preheats to 350℉.
Let the butter melt fully, which should take a few minutes.
Once melted, remove the dish and brush the melted butter evenly over the bottom and sides.
Step 5: Coat the Blueberries
- 2 cups fresh blueberries
- 1 tsp flour
While the butter is melting in the oven, gently toss the fresh blueberries with 1 teaspoon of flour in a bowl so that they are all lightly coated.
This helps prevent the berries from sinking during baking.
I like this step because it keeps the blueberries evenly distributed in every bite!
Step 6: Assemble and Bake the Pancake Casserole
- pancake batter from Step 3
- buttered casserole dish from Step 4
- flour-coated blueberries from Step 5
Pour the batter from Step 3 into the buttered casserole dish (from Step 4).
Evenly sprinkle the flour-coated blueberries (from Step 5) over the batter.
Bake in the preheated oven at 350℉ for about 30 minutes, or until golden on top and set in the center.
Step 7: Finish and Serve
- 1 tbsp powdered sugar (optional but recommended)
Remove the baked pancake casserole from the oven.
If desired, sprinkle powdered sugar on top before serving.
Cut into squares and enjoy with your favorite syrup.
Quick Pancake Casserole
Ingredients
For the pancake batter:
- 2 cups milk
- 2 tsp vanilla
- 1/4 tsp baking soda
- 2 cups all-purpose flour (I use King Arthur flour)
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 egg (room temperature)
- 1/4 cup unsalted butter (melted and cooled)
- 4 tsp baking powder
For the casserole dish:
- 2 tbsp unsalted butter (melted)
For the blueberries:
- 2 cups fresh blueberries (for best flavor)
- 1 tsp flour
For serving (optional):
- 1 tbsp powdered sugar (optional but recommended)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Melt 1/4 cup unsalted butter in the microwave, taking care not to overheat. Allow the melted butter to cool slightly before adding to the batter later.
- Create a well in the center of the dry ingredients. Add the cooled melted butter from Step 2, milk, egg, and vanilla extract. Whisk the mixture until it becomes a smooth batter with no lumps.
- Place 2 tablespoons of unsalted butter into a 9x13-inch casserole dish and put the dish in the oven as it preheats to 350℉. Let the butter melt fully, which should take a few minutes. Once melted, remove the dish and brush the melted butter evenly over the bottom and sides.
- While the butter is melting in the oven, gently toss the fresh blueberries with 1 teaspoon of flour in a bowl so that they are all lightly coated. This helps prevent the berries from sinking during baking. I like this step because it keeps the blueberries evenly distributed in every bite!
- Pour the batter from Step 3 into the buttered casserole dish (from Step 4). Evenly sprinkle the flour-coated blueberries (from Step 5) over the batter. Bake in the preheated oven at 350℉ for about 30 minutes, or until golden on top and set in the center.
- Remove the baked pancake casserole from the oven. If desired, sprinkle powdered sugar on top before serving. Cut into squares and enjoy with your favorite syrup.
