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Who said you can't have your pancake and eat it too? This Blueberry Pancake Casserole takes the joy of fluffy pancakes and transforms it into a simple, shareable dish that not only tastes divine but also happens to be packed with wholesome goodness. Perfect for family brunches or lazy Sunday mornings, this casserole will leave you and your guests wondering how something so delectable can be healthy!

Why You'll Love It

Not only is this Blueberry Pancake Casserole super easy to make, but it's also a delightful way to sneak in some whole grains and antioxidants. Whole wheat flour packs a nutritious punch, while blueberries are known to be a powerhouse of vitamins and fiber. Plus, it’s all made in one dish — fewer dishes = a happier you.

This recipe is endlessly adaptable too! Swap in different fruits like strawberries or apples, or add a scoop of protein powder to keep you fuller longer. Make it vegan by using flax eggs and almond milk!

So, the next time you’re craving those signature Sunday pancake vibes but don’t want to spend all morning flipping, reach for this Blueberry Pancake Casserole. It’s simple, scrumptious, and remarkably healthy — a breakfast miracle that gets better as leftovers!

Dig in, enjoy, and take a moment to smile at the thought of indulging in something that's scrumptious AND good for you! Bon appétit!

Blueberry Pancake Casserole

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

This Blueberry Pancake Casserole takes the joy of fluffy pancakes and transforms it into a simple, shareable dish that not only tastes divine but also happens to be packed with wholesome goodness.

Ingredients

2 1/2 C. Unsweetened Almond Milk
2 Whole Large Eggs
4 Tbsp. Butter, Melted
1 Tbsp. Vanilla Extract
Zest of 1 Lemon
2 C. Fresh Blueberries
2 1/2 C. Pancake Mix

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9" baking dish with non-stick spray; set aside.
Beat together the 2 1/2 C. Unsweetened Almond Milk, 2 Whole Large Eggs, 4 Tbsp. Butter, 1 Tbsp. Vanilla Extract, and Zest of 1 Lemon in a large bowl.
In another bowl, toss the 2 C. Fresh Blueberries with a few tablespoons of the 2 1/2 C. Pancake Mix.
Add the remaining 2 1/2 C. Pancake Mix to the liquid mixture and stir until just combined.
Toss in the coated blueberries and stir again.
Pour the mixture out into the prepared baking dish and place in the oven to bake for 45 minutes or until the edges are browning and the pancake is cooked through.
Once done, remove from the oven and slice to enjoy right away or cover and store in the fridge for 3-5 days.
Reheat in the microwave to enjoy through the week!

Recommended Products

Watkins Pure Vanilla Extract

Kodiak, Power Cakes Flapjack and Waffle Mix

Amazon Grocery, Original Unsweetened Almondmilk

Nutrition Facts

Calories

192

Fat (grams)

11 g

Sat. Fat (grams)

5 g

Carbs (grams)

18 g

Fiber (grams)

2 g

Net carbs

16 g

Sugar (grams)

4 g

Protein (grams)

5 g

Sodium (milligrams)

369 mg

Cholesterol (grams)

85 mg

Nutritional Claims: Vegetarian • Pescatarian • Peanut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher