Description
A delightful combination of fluffy pancakes and sweet blueberries, perfect for feeding a group for brunch or dessert.
Ingredients
Scale
- 2 cups pancake mix
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon vanilla extract
- 2 cups blueberries
- 1/4 cup sugar
- 1 teaspoon cinnamon
- Powdered sugar (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine the pancake mix, milk, eggs, melted butter, and vanilla extract. Mix until just combined.
- In another bowl, toss the blueberries with sugar and cinnamon.
- Layer half of the pancake batter in the prepared baking dish. Top with the blueberry mixture, then pour the remaining pancake batter over the top.
- Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Let cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
Make sure not to overmix the batter to keep it fluffy. Fresh blueberries are best, but frozen can be used after thawing. You can add lemon zest for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: pancakes, breakfast, blueberry casserole, brunch, baked pancakes