Blueberry Buttermilk Pancake Casserole
A delightful and easy-to-make casserole combining fluffy pancakes and juicy blueberries, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Fruits
- 2 cups fresh blueberries Use fresh blueberries for best results or thoroughly thawed frozen blueberries in a pinch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish.
Baking
- Bake for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Serving
- Allow to cool for a few minutes before slicing into squares and serving warm, dusted with powdered sugar or drizzled with maple syrup.
Notes
For added richness, top with whipped cream or a dollop of yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 1gSugar: 8g