Description
A delicious and easy breakfast casserole with pancake mix, fresh blueberries, and a buttery crumb topping.
Ingredients
Scale
- For the pancake base:
- 2 cups pancake mix (such as Bisquick)
- 1 cup milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, stir together pancake mix, milk, eggs, sugar, and vanilla until just combined. Fold in blueberries.
- Pour batter into prepared dish and spread evenly.
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
- Sprinkle crumb topping evenly over the pancake batter.
- Bake for 25-30 minutes or until golden and a toothpick inserted in center comes out clean.
- Let cool for 5 minutes before serving. Drizzle with maple syrup if desired.
Notes
For best results, use fresh blueberries. If using frozen, do not thaw before adding to batter. Leftovers can be refrigerated and reheated.
Nutrition
- Calories: 320
- Sugar: 28g
- Fat: 9g
- Carbohydrates: 55g
- Protein: 6g