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Fluffy Pancake Casserole with Blueberries and Pecans

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A cozy and indulgent breakfast casserole layering fluffy pancakes, fresh blueberries, and crunchy pecans, perfect for brunch or busy mornings.

Ingredients

Scale
  • 2 cups all-purpose flour (240 grams), sifted
  • 2 teaspoons baking powder (8 grams)
  • 2 tablespoons sugar (25 grams)
  • ½ teaspoon salt (3 grams)
  • 2 large eggs, room temperature
  • 1½ cups whole milk (360 ml) (can substitute almond or oat milk)
  • ½ cup small-curd cottage cheese (120 grams)
  • 1 teaspoon vanilla extract (5 ml)
  • 4 tablespoons unsalted butter (56 grams), melted and cooled
  • 1 cup fresh blueberries (150 grams), washed and dried
  • ¾ cup pecans (90 grams), roughly chopped
  • 2 tablespoons brown sugar (25 grams)
  • Maple syrup, for drizzling (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly combined.
  3. In another bowl, beat the eggs lightly. Add milk, vanilla extract, and cottage cheese. For a smoother batter, pulse in a blender or food processor; otherwise, whisk well.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter will be somewhat lumpy due to cottage cheese.
  5. Fold in the cooled melted butter carefully. The batter should be thick but pourable.
  6. Pour half the batter evenly into the prepared baking dish. Sprinkle half of the blueberries and pecans on top, then dust with half the brown sugar.
  7. Pour the remaining batter over the fruit and nuts, smoothing the surface gently.
  8. Scatter the remaining blueberries and pecans on top, then sprinkle with the rest of the brown sugar.
  9. Bake for 40–45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the dish.
  10. Let the casserole cool for 5–10 minutes before serving. Drizzle with maple syrup and dust with powdered sugar if desired.

Notes

[‘Do not overmix the batter to avoid a dense casserole.’, ‘Use fresh or well-thawed and drained blueberries to prevent sogginess.’, ‘Toast pecans lightly in a dry skillet for extra flavor.’, ‘Start checking the casserole at 35 minutes to avoid burning; cover with foil if browning too fast.’, ‘Let the casserole cool before slicing for cleaner servings.’, ‘Can be assembled the night before and baked fresh in the morning with slightly longer baking time.’, ‘Substitute ricotta or Greek yogurt for cottage cheese if needed.’, ‘For vegan version, use plant-based milk, vegan butter, flax eggs, and dairy-free yogurt.’]

Nutrition

Keywords: pancake casserole, blueberry casserole, pecan breakfast, brunch recipe, easy pancake bake, make-ahead breakfast

Find it online: https://coracooks.com/fluffy-pancake-casserole-with-blueberries-and-pecans-easy-recipe/