Description
A delicious and zesty pancake casserole infused with lemon and blueberries, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the pancake mix, milk, eggs, and melted butter until well combined.
- Gently fold in the blueberries, lemon zest, and lemon juice.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let it cool for a few minutes before serving.
- Dust with powdered sugar if desired and serve warm.
Notes
- For a sweeter flavor, add more sugar to the batter.
- Can substitute frozen blueberries if fresh are not available.
- Serve with maple syrup or lemon curd for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Pancake Casserole, breakfast, brunch, pancakes, casserole