Are you looking for a breakfast dish that combines the beloved flavors of blueberry pancakes with the convenience of a casserole? Look no further! This Blueberry Pancake Dish is a delightful and easy-to-make recipe that’s perfect for a weekend brunch or a special breakfast. It’s a crowd-pleaser that offers the best of both worlds: fluffy pancakes and juicy blueberries, all baked together in one delicious dish.
Ingredients
- 1 cup fresh or frozen blueberries
- 2 cups pancake mix (prepared according to package instructions)
- 2 cups milk
- 2 large eggs
- 1/4 cup maple syrup
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (optional)
- Powdered sugar for dusting (optional)
- Butter or cooking spray for greasing
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Prepare Pancake Batter: In a large bowl, mix the pancake mix according to the package instructions. This usually involves adding milk and eggs to the dry mix. Once combined, stir in the melted butter, vanilla extract, and ground cinnamon.
- Add Blueberries: Gently fold the blueberries into the pancake batter. If you’re using frozen blueberries, do not thaw them before adding; this helps to prevent them from bleeding into the batter.
- Pour Batter into Baking Dish: Pour the pancake batter evenly into the prepared baking dish. Smooth the top with a spatula if necessary.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Optional Topping: If you like a bit of extra sweetness, you can sprinkle granulated sugar on top of the casserole about 10 minutes before it’s done baking. This will create a sweet, slightly crispy topping.
- Cool and Serve: Allow the casserole to cool for a few minutes before slicing into squares. Dust with powdered sugar if desired.
- Enjoy: Serve warm with additional maple syrup or fresh fruit on the side for an extra touch.
Tips
- Berry Variety: Feel free to substitute blueberries with other berries like strawberries or raspberries if preferred.
- Make Ahead: You can prepare the batter the night before and refrigerate it. Just give it a good stir before pouring it into the baking dish.
- Frozen Berries: If using frozen blueberries, there’s no need to thaw them. Just fold them in straight from the freezer.
This Blueberry Pancake Breakfast Casserole is not only simple to make but also a perfect way to start the day. It’s versatile, allowing for various berry substitutions and add-ins, making it a great choice for any breakfast gathering. Enjoy!
