Blueberry Pancake Casserole Delight

$Here is what you need to make this tasty dish: - 2 cups all-purpose flour - 2 tablespoons baking powder - 1/2 teaspoon fine sea salt - 1/4 cup granulated sugar - 2 large eggs - 1 1/2 cups whole milk - 1/4 cup unsalted butter, melted and slightly cooled - 2 cups fresh or frozen blueberries - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon (optional) - Maple syrup, for drizzling before serving These simple ingredients come together to create a warm, fluffy, and fruity pancake casserole. The flour gives it structure, while the baking powder helps it rise. The eggs and milk add moisture and richness. Blueberries bring sweetness and a burst of flavor. You can also add cinnamon for extra warmth. Don’t forget the maple syrup! It adds the perfect touch when you serve this dish. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Grease a 9x13-inch baking dish with butter or spray. - Combine 2 cups of flour, 2 tablespoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of sugar. - Whisk these ingredients together until evenly mixed. - In a new bowl, beat 2 large eggs until frothy. - Add 1 1/2 cups of milk, 1/4 cup of melted butter, and 1 teaspoon of vanilla. - Mix well until all ingredients are fully combined. - Pour the wet mixture into the dry ingredients. - Stir gently until just combined. A few lumps are okay. - Fold in 2 cups of blueberries carefully. - Reserve a small handful for the top later. - Transfer the batter to the greased baking dish. - Spread it evenly and sprinkle the reserved blueberries on top. - Bake for 30-35 minutes until golden brown. Check with a toothpick for doneness. - Do not overmix batter. Mixing too much can make the pancakes tough. Stir until just combined. A few lumps are okay! - Ensure the butter isn't too hot. Hot butter can cook the eggs and change the texture. Let it cool slightly before using. - Serve warm with maple syrup. The syrup adds sweetness and flavor, making each bite better. - Garnish with powdered sugar and extra blueberries. This adds a nice look and extra burst of flavor. - Use a decorative platter for serving. A pretty dish makes the meal feel special. - Add fresh berries for a pop of color. Bright berries make the dish more appealing and fun. Pro Tips Use Fresh Blueberries: If possible, opt for fresh blueberries for the best flavor and texture. If using frozen, do not thaw them before adding to the batter to prevent excess moisture. Check for Doneness: To ensure your casserole is perfectly cooked, insert a toothpick into the center. It should come out clean when ready, but be careful not to overbake. Customize Your Toppings: Feel free to add other toppings like chopped nuts, chocolate chips, or a sprinkle of powdered sugar for added texture and flavor. Make Ahead: Prepare the batter the night before and refrigerate. Just pour it into the baking dish and bake in the morning for a quick and easy breakfast. {{image_4}} You can switch up the fruit in this dish. Try using raspberries or strawberries. They add a sweet and tart flavor. You can also mix different seasonal berries for a colorful twist. If you need gluten-free options, replace all-purpose flour with gluten-free flour. This keeps the dish tasty for everyone. For dairy-free folks, use almond milk or coconut milk. You can also swap butter for a dairy-free alternative. To add some crunch, sprinkle in your favorite nuts. Walnuts or pecans work great. For a fresh twist, add lemon zest. It brightens the dish and pairs well with blueberries. After enjoying your Blueberry Pancake Casserole, store any leftovers in an airtight container. This helps keep it fresh. You can refrigerate the casserole for up to 3 days. This way, you can savor it again! When you're ready to enjoy leftovers, warm them up in the microwave or oven. If you want to make it extra tasty, consider topping it with fresh syrup before serving. This gives it a delightful, fresh flavor. If you want to make this dish ahead of time, you can freeze it before baking. Wrap it well in plastic wrap and then foil. Store it in the freezer for up to 2 months. When you are ready to bake, just let it thaw overnight in the fridge before cooking. This makes meal prep simple and fun! Yes, you can prepare it the night before and bake it in the morning. This makes serving easy and fun. Just cover the dish and store it in the fridge overnight. In the morning, take it out, let it sit at room temperature for a bit, and then pop it in the oven. A toothpick inserted in the center should come out clean. This tells you that the batter is cooked through. If it comes out wet, give it a few more minutes. Watch the top for a golden color; that’s a good sign too! Yes, frozen blueberries work well in this recipe. They save time and add great flavor. Just fold them in gently so they don't break apart. You might want to thaw them first to avoid extra moisture in the batter. It’s best served warm with maple syrup drizzled on top. The syrup adds sweetness and complements the blueberries. You can also add a sprinkle of powdered sugar for a nice touch. Serve it right from the dish for a casual feel. This recipe yields 8 servings. It’s perfect for a family breakfast or brunch with friends. If you have leftovers, they make a great snack or quick meal later! This blueberry pancake casserole is a tasty and simple dish. We covered ingredients, step-by-step instructions, and tips to make it great. Remember, you can swap berries and adjust for diets. Proper storage ensures leftovers last longer. Feel free to make it ahead of time. Enjoy warm with syrup for a delightful breakfast! Your family will love it.$

Blueberry Pancake Casserole Delight

A delightful casserole that combines the flavors of blueberry pancakes in an easy-to-make dish.

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
2 tablespoons baking powder
0.5 teaspoon fine sea salt
0.25 cup granulated sugar
2 large eggs
1.5 cups whole milk
0.25 cup unsalted butter, melted and slightly cooled
2 cups fresh or frozen blueberries
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon (optional)
to taste Maple syrup, for drizzling before serving

Instructions

Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray or a thin layer of butter to prevent sticking.
In a large mixing bowl, combine the all-purpose flour, baking powder, fine sea salt, and granulated sugar. Whisk these dry ingredients together until they are evenly mixed.
In a separate bowl, beat the eggs until frothy. Then, add in the whole milk, melted butter (make sure it’s not too hot), and pure vanilla extract. Mix thoroughly until all the wet ingredients are fully combined.
Gently pour the wet mixture into the bowl of dry ingredients and stir with a spatula until just combined. It’s important not to overmix; a few lumps in the batter are perfectly fine.
Carefully fold in the blueberries, making sure to be gentle to prevent them from breaking apart. Set aside a small handful of blueberries to scatter on top of the casserole later.
Transfer the pancake batter into the greased baking dish, spreading it out evenly to fill the dish.
Evenly distribute the reserved blueberries over the top of the batter. If you’re using cinnamon, now’s the time to sprinkle it lightly across the surface for an extra burst of flavor.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to ensure it doesn’t overbake.
Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before slicing into squares. Serve warm, drizzled generously with maple syrup to enhance the flavors.

Notes

For an eye-catching display, consider serving the pancake casserole on a decorative platter, garnished with additional fresh blueberries and a sprinkle of powdered sugar for a delightful touch.

Keyword blueberry, breakfast, casserole, pancake