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Blueberry Pancake Casserole
Recipes
Blueberry Pancake Casserole
9 servings
60 minutes total (Active 10 minutes )

Ingredients

  • 1 package frozen homestyle pancakes (14–16.4 oz)
  • Cooking spray
  • 1 cup half-and-half
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup egg substitute (or 3 eggs, beaten)
  • 2 cups fresh blueberries
  • ¾ cup low-fat granola mix
  • Maple syrup (optional)

Steps

    1. Microwave pancakes for 1 minute on HIGH or until thawed; cut in half. Coat 9-inch square baking dish with spray; arrange pancakes in 2 rows, overlapping pancakes (shingle) with the cut edge down.
    2. Place half-and-half and sugar in medium saucepan; heat on medium for 2–3 minutes or until steaming. Remove pan from heat; whisk eggs and vanilla into hot mixture for 30 seconds to blend.
    3. Preheat oven to 325°F. Pour egg mixture over pancakes. Let stand 15 minutes (or overnight) until liquid is absorbed. Top with blueberries; bake 20–25 minutes
    4. Top pancake with granola; bake 4–5 more minutes or until granola is toasted and center is set. Let stand 5 minutes. Serve with maple syrup, if desired.

Amount per ⅑ recipe serving: Calories 230, Total Fat 7g, Sat Fat 2.5g, Trans Fat 0g, Chol 20mg, Sodium 280mg, Total Carb 35g, Fiber 2g, Sugars 14g, Protein 7g, Calc 8%, Vitamin A 6%, Vitamin C 6%, Iron 8%