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Delicious Pancake Breakfast Bake for a Family Feast

Pancake Breakfast Bake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups milk
  • 4 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen
  • 1/2 cup maple syrup for drizzling

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the wet ingredients: milk, eggs, melted butter, and vanilla extract until well combined.
  4. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix; a few lumps are okay!
  5. Gently fold in the blueberries to the batter, incorporating them without crushing.
  6. Grease your baking dish with some butter or cooking spray to prevent sticking.
  7. Pour the batter into the prepared baking dish and spread it evenly.
  8. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  9. Allow the pancake bake to cool for about 10 minutes before slicing.
  10. Serve warm, drizzled with maple syrup, and enjoy your wholesome pancake breakfast bake!