Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (whole or 2% works best)
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
For those times when you’re missing an ingredient, don’t fret. Swap in almond milk for a dairy-free version or use frozen mixed berries if you’re out of blueberries. This recipe is as forgiving as a mom on a Saturday morning.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, eggs, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries, reserving a handful for topping.
- Pour the batter into the prepared baking dish and scatter the reserved blueberries on top.
- Drizzle the maple syrup over the batter for that extra touch of sweetness.
- Bake for 35-40 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
- Allow it to cool for a few minutes before serving. Enjoy warm, topped with a dollop of whipped cream or a drizzle of extra maple syrup.
This process is as straightforward as it gets, making it manageable even on those chaotic mornings when the kids are demanding breakfast before you’ve had your coffee.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry pancake casserole, recipe, cooking, food
