Blueberry Pancake Casserole
A simple and delicious Blueberry Pancake Casserole perfect for busy mornings that can be made ahead of time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups pancake batter (homemade or store-bought)
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar (for sprinkling)
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter or line it with parchment paper.
- In a mixing bowl, prepare the pancake batter as per the recipe or package instructions.
- Gently fold in the blueberries into the batter.
- Pour the batter into the greased baking dish and evenly sprinkle sugar on top.
- Bake in the preheated oven for 25-30 minutes or until the casserole is golden brown and a toothpick comes out mostly clean.
- Let it cool for at least 10 minutes before slicing and serving.
Notes
You can prepare the casserole the night before and refrigerate it overnight. It may require an extra 5 minutes of baking if it’s cold from the fridge. This casserole can be reheated in the microwave for a quick breakfast treat.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: blueberry pancake casserole, breakfast casserole, easy breakfast recipe