Description
A simple make-ahead breakfast casserole using pancake batter ingredients.
Ingredients
Scale
- 1 box (10.5 ounces) dry pancake mix
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries (optional)
Instructions
- Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until just combined. Do not overmix.
- Pour half of the batter into the prepared baking dish.
- Sprinkle the blueberries evenly over the batter, if using.
- Pour the remaining batter over the blueberries.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon together until smooth.
- Drizzle the butter mixture evenly over the top of the batter.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) the next morning.
- Remove the plastic wrap and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cut into squares and serve warm with maple syrup.
Notes
- You can substitute other fruit like sliced bananas or raspberries for the blueberries.
- For a richer flavor, use whole milk instead of lower-fat milk.
- Serve immediately after baking for the best texture.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
- Cholesterol: 75
Keywords: Overnight Pancake Breakfast Bake, make-ahead breakfast, pancake casserole, easy breakfast, baked pancakes