Fluffy Blueberry Pancake Casserole

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Fluffy Blueberry Pancake Casserole is a fantastic dish that brings together the best of breakfast in one delicious format. It’s perfect for feeding a group, whether it’s a weekend family brunch or a special gathering with friends. The combination of fluffy pancakes and sweet blueberries makes for a delightful treat that everyone will love. Plus, it’s easy to prepare, allowing you to spend less time in the kitchen and more time enjoying the moment.

How to Make Fluffy Blueberry Pancake Casserole

Ingredients:

  • 2 cups pancake mix
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tablespoon vanilla extract
  • 2 cups blueberries
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Powdered sugar (for serving, optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the pancake mix, milk, eggs, melted butter, and vanilla extract. Mix until just combined.
  3. In another bowl, toss the blueberries with sugar and cinnamon.
  4. Layer half of the pancake batter in the prepared baking dish. Top with the blueberry mixture, then pour the remaining pancake batter over the top.
  5. Bake for 25-30 minutes or until golden and a toothpick comes out clean.
  6. Let cool slightly, dust with powdered sugar if desired, and serve warm.

How to Serve Fluffy Blueberry Pancake Casserole

Serve the Fluffy Blueberry Pancake Casserole warm, straight from the oven. You can sprinkle powdered sugar on top for a sweet finish. It pairs well with maple syrup, whipped cream, or even a dollop of yogurt. This dish is great for breakfast or dessert!

How to Store Fluffy Blueberry Pancake Casserole

If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 3-4 days. You can reheat individual portions in the microwave or enjoy them cold.

Tips to Make Fluffy Blueberry Pancake Casserole

  • Make sure not to overmix your batter to keep it fluffy.
  • Use fresh blueberries for the best flavor, but frozen ones will work too—just thaw and drain them first.
  • For a fun twist, add lemon zest to the batter for a refreshing taste.

Variation

Feel free to add other fruits like strawberries or bananas for different flavors. You could also mix in chocolate chips or nuts for added texture and taste.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the batter the night before and store it in the fridge. Just pour it into the baking dish in the morning and bake!

Can I freeze Fluffy Blueberry Pancake Casserole?
Absolutely! Let it cool completely, then slice and wrap portions tightly in plastic wrap and foil. Freeze for up to 2 months.

How do I know when it’s done baking?
Insert a toothpick into the center of the casserole; if it comes out clean, it’s done. The top should be golden brown.

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Fluffy Blueberry Pancake Casserole

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful combination of fluffy pancakes and sweet blueberries, perfect for feeding a group for brunch or dessert.

Ingredients

Scale
  • 2 cups pancake mix
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 tablespoon vanilla extract
  • 2 cups blueberries
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • Powdered sugar (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a baking dish.
  2. In a large bowl, combine the pancake mix, milk, eggs, melted butter, and vanilla extract. Mix until just combined.
  3. In another bowl, toss the blueberries with sugar and cinnamon.
  4. Layer half of the pancake batter in the prepared baking dish. Top with the blueberry mixture, then pour the remaining pancake batter over the top.
  5. Bake for 25-30 minutes or until golden and a toothpick comes out clean.
  6. Let cool slightly, dust with powdered sugar if desired, and serve warm.

Notes

Make sure not to overmix the batter to keep it fluffy. Fresh blueberries are best, but frozen can be used after thawing. You can add lemon zest for a refreshing twist.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 9g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg

Keywords: pancakes, breakfast, blueberry casserole, brunch, baked pancakes

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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