Blueberry Pancake Casserole

Sweet and fluffy, Blueberry Pancake Casserole is the tastiest breakfast casserole you’ll ever eat! It’s filled with fresh fruits, beautiful cinnamon flavor and HEALTHY, all natural ingredients. + It’s refined sugar-free and made with whole grains. A perfect dish that the whole family will enjoy!

I love love looove pancakes. I mean, who doesn’t?! They are fluffy, sweet, and PERFECT for mornings or afternoons with a cup of coffee or tea. Like Lemon Cardamom Pancakes. Oh sooo yum with a cup of black tea on a sunny terrace on afternoons.

The only thing I don’t like about pancakes is making ones. Especially if I’m making pancakes for a large group of people. OR when I’m super tired, and my family – including me – wants some pancakes for dessert after the dinner. Standing, or should I say slaving over the stove flipping pancakes in the early morning or in afternoons is not my fav thing.

Ok, I can always persuade husband to flip the pancakes… but some days you just want to have that no-fuss quick dessert ready while in same time you have nice relaxed time with your family. You know?! And that’s when baked pancake casserole comes to the rescue.

Blueberry Pancake Casserole is THE BEST thing you can make to satisfy your sweet pancake craving. Trust me, this pancake casserole is AMAZINGLY easy, sweet and filled with fruity blueberry + cinnamon flavor. PERFECT! It’s the easiest pancake casserole recipe you’ll ever make. And you will love it – in the morning, afternoons, for your guest or for your favorite mom for Mother’s Day!

This Blueberry Pancake Casserole is made with ALL NATURAL, nutritious ingredients – but also out-of-this-world delicious.

To make these pancakes I used whole grain flour – spelt flour (dinkel wheat). It has a nutty, slightly sweet flavor and it’s loaded with many nutrients. When compared to wheat flour, spelt flour is slightly more nutritious with higher contents of copper, iron, zinc, magnesium, and phosphorus.

I use whole grain flour in baking a lot. Actually, I completely replaced all-purpose wheat flour with whole grain. I even make crepes with whole grain flour. Chocolate Peanut Butter Banana Roll-Ups … yup, also made with whole grain flour. But when making pancakes, I realize that whole grain pancakes tend to be dense and heavy. And while I love that texture in other sweet treats I make, here in this sheet pan pancakes recipe, I wanted more fluffy and tender butter. And that’s where BUTTERMILK comes to rescue.

Buttermilk does wonders in baking. It makes the baked good more tender, perfectly light and soft textured. Although you can buy buttermilk in store, I don’t do that. I mean, WHY when you can make buttermilk at home in like 5 minutes. It’s super easy, and you make it fresh and just enough for what you need, so there’s no need for storing bottles in the fridge.

To make buttermilk all you need is some dairy milk and lemon juice or cider vinegar. Just combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 2 minutes. After two minutes you will see that the milk has curdled and is ready to use. Super easy! The acidity in buttermilk will soften gluten in flour and make batter rise to soft fluffy perfection.

That’s why this Blueberry Pancake Casserole is so soft and unbelievably thick.

I flavored this Baked pancake casserole with beautifully scented Ceylon cinnamon and vanilla. Cinnamon paired nicely with fruity and sweet blueberry flavor, but also enriched the batter and elevate it’s overall taste. To sweeten the pancake casserole batter, I used pure maple syrup, making this casserole refined sugar-free treat.

Baked pancake casserole is so much fun to make. You can get creative and use whatever fruit you like to sprinkle it on the batter – bananas, strawberries, raspberries, or any other fruit that is in season. Add some chocolate chunks on top, and you’ll get a delicious power-breakfast your family will LOVE. Yum!

Blueberry Pancake Casserole is ideal to serve for brunch too so if you’re looking a way to surprise your mom for Mother’s Day, a slice of this deliciousness is ideal to say how much you care for her. The softness and sweetness of this fruity pancake slice will surely show her your indescribable love.

This breakfast casserole is also perfect for kids lunch box. Blueberry Pancake Casserole are the best way to feed your family effortlessly.

Blueberry Pancake Casserole is:

• made with all natural, WHOLESOME ingredients,
• ridiculously easy to make,
• sweet but REFINED sugar-free,
• low-calorie and packed with antioxidants from blueberries,
• flavored with superspice – Ceylon cinnamon, 
• perfect weekend breakfast or quick brunch.
• 100% guilt-free and waistline-friendly.

Weekends are made for baked pancake casserole and Mother’s Day is perfect to serve this beauty.

Enjoy!

4.56 from 25 votes

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Blueberry Pancake Casserole

Sweet and fluffy, Blueberry Pancake Casserole is the tastiest breakfast casserole you'll ever eat! It's filled with fresh fruits, beautiful cinnamon flavor and HEALTHY, all natural ingredients. + It's refined sugar-free and made with whole grains. A perfect dish that the whole family will enjoy!

Course Breakfast, Dessert

Cuisine American, International

Keyword Banana, Blueberries, Breakfast, Brunch, Casserole, Dessert, Mother's Day, Pancake

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 9 slices

Calories 212 kcal

Author Natalie

Ingredients

• 1 1/2 cups whole grain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Ceylon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup Maple syrup
• 4 tablespoons coconut oil melted and cooled
• 1 teaspoon vanilla
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 425°F.

2. Line a sheet pan (about 10" x 10") with parchment paper and set aside.

3. In a medium bowl, mix all the dry ingredients - flour, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, whisk together eggs, syrup, coconut oil, vanilla, and buttermilk.
5. Add dry ingredients to the wet mixture and mix just until combined.
6. Pour the pancake batter into the prepared sheet pan and even the batter out. Top with blueberries.
7. Bake for 15 minutes in the preheated oven, until slightly risen and cooked through.

Recipe Notes

As a measure, I used UScup (240ml). 
For buttermilk: Combine 1 cup of dairy milk with 1 tablespoon of lemon juice or vinegar and let sit for 2 minutes.

Nutrition Facts

Blueberry Pancake Casserole

Amount Per Serving (1 slice)

Calories 212 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Cholesterol 39mg 13%

Sodium 169mg 7%

Potassium 219mg 6%

Total Carbohydrates 30g 10%

Dietary Fiber 2g 8%

Sugars 13g

Protein 4g 8%

Vitamin A 2.1%

Vitamin C 1.9%

Calcium 8.4%

Iron 5.4%

* Percent Daily Values are based on a 2000 calorie diet.

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