Description
A delightful twist on traditional pancakes, this casserole features fluffy pancakes mingling with blueberries and savory breakfast sausage, all drizzled with maple syrup.
Ingredients
Scale
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1 cup maple syrup
- 1 cup blueberries (fresh or frozen)
- 1 pound breakfast sausage
- 1 teaspoon vanilla extract
- Powdered sugar (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain excess fat and set aside.
- In a mixing bowl, combine the pancake mix, milk, eggs, vanilla extract, and maple syrup. Whisk until smooth.
- Fold in the blueberries and cooked sausage, being careful not to crush the blueberries.
- Pour the mixture into the greased baking dish, spreading evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving; sprinkle with powdered sugar.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes. For variations, consider using different fruits or replacing sausage with turkey or veggie options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg