Go Back
Homemade Blueberry Pancake Breakfast Squares photo

Blueberry Pancake Breakfast Squares

These Blueberry Pancake Breakfast Squares are the perfect handheld breakfast! Fluffy, sweet, and bursting with juicy blueberries, they make mornings delightful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Squares:
  • 1 cup pancake mix (such as Bisquick; I used Krusteaz Blueberry Pancake Mix)
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries , plus more for sprinkling on top
  • 1 tablespoon all-purpose flour (to help the blueberries stay suspended in the batter)

Equipment

  • Mixing Bowl
  • Whisk
  • Baking dish (8x8 inch)
  • Parchment paper
  • Measuring cups and spoons

Method
 

Steps:
  1. Step 1: Preheat Your Oven. Start by preheating your oven to 350°F (175°C).
  2. Step 2: Prepare the Baking Dish. Line your 8x8 inch baking dish with parchment paper or grease it lightly.
  3. Step 3: Mix the Ingredients. In a mixing bowl, combine the pancake mix, water, and vanilla extract. Whisk until just combined.
  4. Step 4: Add the Blueberries. Gently fold in the fresh blueberries and the tablespoon of all-purpose flour.
  5. Step 5: Pour into the Baking Dish. Spread the batter evenly in the prepared baking dish and sprinkle extra blueberries on top.
  6. Step 6: Bake. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  7. Step 7: Cool and Cut. Let cool for 10 minutes, then cut into squares and serve.

Notes

  • Store in an airtight container for up to 2 days at room temperature.
  • Refrigerate for up to a week for longer freshness.
  • Freezing is an option; they can last up to 3 months.