Description
Transform your breakfast with this delicious baked blueberry pancake casserole, featuring fluffy pancakes and juicy blueberries in every slice.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 2 cups fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking dish liberally.
- Combine the all-purpose flour, sugar, baking powder, and salt in a large mixing bowl.
- Whisk together the milk, eggs, vanilla extract, and melted butter in another bowl.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Fold in the fresh blueberries carefully, avoiding breaking them.
- Transfer the batter into your prepared dish, smoothing the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Serve warm, dusted with powdered sugar if desired.
Notes
For make-ahead options, prepare dry ingredients the night before or mix wet ingredients in advance and refrigerate.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg