Description
A delicious and easy brunch option that combines classic pancake flavors with blueberries, all baked into a cozy casserole.
Ingredients
Scale
- 2 cups blueberries (fresh or frozen)
- 2 cups buttermilk
- 4 large eggs (room temperature)
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups pancake mix
- 1/4 cup melted unsalted butter
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the buttermilk, eggs, sugar, and vanilla extract. Whisk until well mixed.
- In another bowl, combine the pancake mix, baking powder, baking soda, and salt. Mix well.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the blueberries and melted butter until evenly distributed.
- Pour the batter into the prepared baking dish. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- Allow the casserole to cool slightly, then dust with powdered sugar before serving.
Notes
For variation, substitute with other berries like raspberries or strawberries. Can be made the night before and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg