Description
A warm, fluffy pancake casserole bursting with juicy blueberries, perfect for family brunches or cozy mornings.
Ingredients
Scale
- 2 cups buttermilk
- 2 cups pancake mix
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons butter, melted
- Powdered sugar for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk together the buttermilk, eggs, maple syrup, and vanilla extract until well combined.
- Stir in the pancake mix until no dry bits remain, then gently fold in the fresh blueberries.
- Pour the batter into the prepared baking dish and drizzle the melted butter over the top.
- Bake for 25-30 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool for a few minutes, then dust with powdered sugar before slicing and serving.
Notes
For added flavor, consider tossing the blueberries in a bit of flour before folding them into the batter. Can be made ahead of time and refrigerated overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg