Description
A cozy baked breakfast that delivers all the classic pancake flavors in one fluffy, golden casserole, perfect for relaxed mornings, brunch gatherings, and make-ahead convenience.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 0.5 teaspoon salt
- 1.75 cups milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.5 cup maple syrup, for serving
Instructions
- Preheat the oven to 180°C and lightly grease a baking dish.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, avoiding overmixing.
- Pour the batter into the prepared baking dish and evenly scatter the blueberries over the top.
- Bake for 30 to 35 minutes, until puffed, lightly golden, and set in the center.
- Remove from the oven and let rest for 5 minutes before slicing and serving with maple syrup.
Notes
- Use room-temperature eggs and milk for a smoother batter.
- Avoid overmixing to keep the casserole light and fluffy.
- Let the casserole rest briefly after baking for cleaner slices.
- Add maple syrup just before serving to maintain a lightly crisp top.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
Keywords: pancake casserole, baked pancakes, breakfast casserole, brunch recipe, blueberry pancake bake