Easy Fluffy Blueberry Lemon Pancake Casserole
A fluffy, tangy, berry-studded pancake casserole perfect for a cozy breakfast or brunch, combining fresh lemon zest and juicy blueberries for a bright, comforting start to your day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 2 cups pancake mix (about 240g)
- 1 1/2 cups milk (360ml), whole milk preferred
- 3 large eggs, separated
- 1/4 cup granulated sugar (50g)
- Zest of 1 large lemon
- 2 tablespoons lemon juice (30ml), freshly squeezed
- 1 1/2 cups fresh or frozen blueberries (225g)
- 1 teaspoon vanilla extract (5ml)
- 1/4 teaspoon salt (1.5g)
- 2 tablespoons butter (28g), melted
- Powdered sugar (optional, for dusting before serving)
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish thoroughly to prevent sticking.
- Separate the eggs, placing the whites in a clean mixing bowl and yolks in another.
- Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form, about 3-4 minutes.
- In a large bowl, combine pancake mix, sugar, salt, and lemon zest. Whisk to evenly distribute.
- In a separate bowl, whisk the egg yolks with milk, lemon juice, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry mix and gently stir until just combined; lumps are okay.
- Fold the whipped egg whites into the batter in three additions using a rubber spatula, gently folding to keep air in.
- Fold in 1 1/2 cups blueberries, reserving a handful for topping.
- Pour the batter into the prepared baking dish and smooth the top gently with a spatula.
- Sprinkle the reserved blueberries and a little extra lemon zest on top.
- Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 10 minutes before slicing.
- Dust with powdered sugar if desired and serve warm, optionally with maple syrup or Greek yogurt.
Notes
Do not overmix the batter after combining wet and dry ingredients to keep the casserole tender. Fold egg whites gently to maintain fluffiness. If the top browns too quickly, tent with foil halfway through baking. Let the casserole rest before slicing for best texture. Frozen blueberries can be used without thawing. Variations include gluten-free pancake mix, dairy-free milk and butter substitutes, and seasonal fruit swaps.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 280
- Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: blueberry pancake casserole, lemon pancake bake, fluffy pancake casserole, easy breakfast casserole, brunch recipe, blueberry lemon breakfast