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Blueberry Pancake Casserole

Blueberry Pancake Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/4 cup unsalted butter, melted, plus more for dish
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
  3. Pour wet mixture into dry, fold gently until just combined, then pour into a buttered 8x8-inch baking dish. Scatter blueberries on top. Cover and refrigerate at least 8 hours.
  4. Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden and a toothpick comes out clean. Cool 5 minutes, dust with powdered sugar, and serve warm.

Notes

If you’re short on time, you can bake the casserole immediately, but the texture will be slightly less tender. The batter needs at least 8 hours in the fridge for the best result.