Blueberry Buttermilk Pancake Casserole
A delightful casserole that combines traditional pancake flavors with the ease of baking, filled with fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, sugar, eggs, and melted butter until you achieve a smooth mixture.
- Pour the wet ingredients into the dry ones, stirring gently until just combined—do not overmix!
- Fold in the fresh blueberries delicately.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool for a few minutes before slicing and dust with powdered sugar if desired.
Notes
For dairy-free options, substitute buttermilk with almond or oat milk mixed with lemon juice or vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg