Blueberry Muffin Pancake Bake

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 316kcal

Author: Lauren

This Blueberry Muffin Pancake Bake is soft, sweet, and packed with juicy blueberries. It has the best parts of a cozy muffin combined with your favorite stack of fluffy pancakes. Perfect for weekend brunch, an easy breakfast or meal prep for the week, this bake comes together quickly and disappears just as fast.

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Ingredients

1.5 cups buttermilk pancake mix (183g)
1/2 tsp baking powder
1 cup water (240g)
1 cup blueberries (140g) fresh or frozen

Sugar crunch topping:

3 Tbsp all-purpose flour (22g)
3 Tbsp sugar (36g) or brown sugar
1/8 tsp cinnamon
3 Tbsp unsalted butter (42g) melted

Instructions

Preheat the oven to 350 degrees F. Grease an 8x8-dish.
Start with the topping. In a small bowl, whisk the flour, sugar and cinnamon together. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue.
Whisk the pancake mix, baking powder and water together until there are no clumps. Stir in the blueberries (save a few to top).
Pour batter into the dish and top with the saved blueberries. Take the sugar topping out of the fridge and crumble over the pancake batter.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before slicing. Serve with syrup if desired and enjoy!

Notes

Pancake mix: Any type of buttermilk pancake mix works. I used Good & Gather protein buttermilk mix here to increase the protein some (similar macros to Kodiak)

Blueberries: If using frozen blueberries, keep them in the freezer until just ready to mix in.

Nutrition