Baked Pancake Casserole
This pancake casserole combines the comfort of pancakes with a sweet crumble, baked to perfection and perfect for serving a crowd.
Ingredients
For the pancake base
- 2 cups pancake mix Any standard 'just add milk/eggs' mix works
- 1.5 cups milk Dairy or unsweetened non-dairy both work
- 3 pcs eggs Helps the casserole set and slice neatly
- 1 cup blueberries Fresh is great; frozen works too
- 1/4 cup butter, melted Adds richness to the batter
- 1 teaspoon vanilla extract
For the crumble topping
- 1/2 cup brown sugar Light or dark; dark tastes more caramel-like
- 1/2 cup flour
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish (9x13-inch for a thinner bake; 8x8-inch for a thicker bake).
- In a large bowl, whisk together the pancake mix, milk, and eggs until smooth; small lumps are okay—don’t overmix.
- Stir in the vanilla and melted butter.
- Gently fold in the blueberries to keep them mostly whole.
- Spread the batter evenly in the greased baking dish.
- In a separate bowl, mix the flour, brown sugar, and cinnamon; sprinkle the crumble evenly over the top.
Baking
- Bake for 25-30 minutes, or until golden brown and the center looks set.
- Cool slightly for 5-10 minutes before slicing for cleaner edges.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze individual pieces tightly wrapped for up to 2 months. Reheat in the microwave for 20-40 seconds or in the oven at 325°F for 8-12 minutes.