Description
This delightful casserole offers all the joy of fluffy, blueberry-studded pancakes without the fuss of flipping. Perfect for a crowd, it bakes up with crispy edges and a tender, cake-like interior.
Ingredients
- 1 (32 oz) box pancake mix (such as Bisquick or your favorite brand)
- 1/2 cup granulated sugar
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 cups fresh blueberries (or frozen, unthawed)
- Non-stick cooking spray or butter, for greasing
Instructions
- 1. Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. Combine Dry Ingredients: In a large bowl, whisk together the pancake mix and granulated sugar until well combined.
- 3. Whisk Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- 4. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- 5. Fold in Blueberries: Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- 6. Bake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- 7. Cool and Serve: Remove from oven and let cool in the dish for 5-10 minutes before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 30-35 mins