Fluffy Blueberry Pancake Casserole
Enjoy an effortless and delicious casserole filled with fluffy blueberry pancakes, perfect for brunch parties or lazy Sundays.
Ingredients
Pancake Base
- 2 cups pancake mix
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup melted butter
Blueberry Mixture
- 1 cup fresh or frozen blueberries Do not thaw if using frozen blueberries.
- 1/2 cup sugar Adjust based on your sweetness preference.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
For Serving
- Powdered sugar Optional for dusting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together pancake mix, milk, eggs, and melted butter until smooth.
- In another bowl, combine blueberries, sugar, vanilla extract, and baking powder.
Assembly and Baking
- Pour half of the pancake batter into the baking dish.
- Spoon the blueberry mixture over the batter, then pour the remaining batter on top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool slightly before serving. Dust with powdered sugar if desired.
Notes
Leftovers can be stored in the fridge for 3-4 days. Can be prepared ahead of time and baked later. Use a 9×13 inch dish to prevent overflow.