Description
A delicious and easy-to-make blueberry pancake casserole perfect for brunch or holiday breakfasts, combining classic flavors with a hands-off baking method.
Ingredients
- 2 cups pancake mix (any standard boxed mix)
- 1 1/2 cups milk (dairy or unsweetened non-dairy)
- 3 large eggs
- 1 cup blueberries (fresh preferred; frozen works)
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar (for topping)
- 1/4 cup flour (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Whisk together the pancake mix, milk, eggs, melted butter, vanilla, cinnamon, and 1/2 cup brown sugar until combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread it evenly.
- Make the topping: stir together the 1/4 cup brown sugar and 1/4 cup flour. Sprinkle over the batter.
- Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
- Cool for 5–10 minutes before slicing.
Notes
For a sweeter casserole, adjust the brown sugar based on your pancake mix.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American