# What You'll Need:
→ Pancake Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 0.5 teaspoon baking soda
05 - 0.5 teaspoon salt
06 - 2 large eggs
07 - 2 cups whole milk
08 - 0.25 cup unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Blueberry Layer
10 - 2 cups fresh or frozen blueberries
11 - 1 tablespoon all-purpose flour
→ Topping
12 - 2 tablespoons turbinado or granulated sugar
13 - Powdered sugar for serving
14 - Maple syrup for serving
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until fully combined.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined. Avoid overmixing; small lumps are acceptable.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking during baking.
06 - Gently fold 1.5 cups blueberries into the batter using a spatula.
07 - Pour batter into prepared baking dish and spread evenly. Sprinkle remaining 0.5 cup blueberries over the top.
08 - Sprinkle turbinado or granulated sugar evenly over the casserole for a crunchy texture.
09 - Bake for 38 to 42 minutes until the center is set and the top is golden brown. Insert a toothpick in the center; it should come out clean.
10 - Remove from oven and cool for 10 minutes. Dust with powdered sugar, slice, and serve with maple syrup.
