Blueberry Pancake Casserole

Tired of traditional pancakes? Switch things up with this mouth-watering Blueberry Pancake Casserole that will make your mornings extra sweet!

Ingredients:

Preheat your oven to 350°F and grease a baking dish.
In a bowl, mix pancake mix, milk, eggs, maple syrup, and vanilla extract until smooth.
Pour the batter into the baking dish and sprinkle blueberries on top.
Bake for 25-30 minutes or until golden brown.
Let it cool slightly, dust with powdered sugar, and serve warm.

Calories: 250 per serving
Protein: 7g
Carbs: 38g
Fat: 6g
Fiber: 2g

For added flavor, try adding a sprinkle of cinnamon to the batter.
You can use frozen blueberries if fresh ones are not available.
Serve with a dollop of whipped cream or a drizzle of additional maple syrup for extra sweetness.
If you prefer a lighter version, use almond milk instead of regular milk.
Experiment with different types of berries for a unique twist on this casserole.
To make it more indulgent, top with a scoop of vanilla ice cream before serving.
Feel free to add chopped nuts or shredded coconut for added texture.
Make a larger batch and store leftovers in the fridge for a quick breakfast option during the week.
To make it gluten-free, use a gluten-free pancake mix or make your own mix using almond flour or coconut flour.
You can also add a splash of lemon juice to the batter for a hint of citrus flavor.

Let the pancake casserole sit for a few minutes after baking to allow it to set properly before slicing.
For a richer flavor, use buttermilk instead of regular milk in the batter.
To prevent the blueberries from sinking to the bottom, toss them in a little flour before adding them to the batter.
For a crispier top, broil the casserole for a few minutes after baking.
Try adding a dash of lemon zest to the batter for a refreshing twist.
For a festive touch, add red and blue sprinkles on top before serving for holidays like Fourth of July.
Drizzle with warm blueberry compote or honey for an extra burst of flavor.
Don’t overmix the batter to avoid tough pancakes.
Play around with different extracts like almond or orange for unique flavor combinations.
To make it dairy-free, use a non-dairy milk alternative and vegan eggs in the batter.