Blueberry Buttermilk Pancake Casserole
A delightful twist on traditional pancakes, perfect for brunch gatherings or lazy breakfasts. Enjoy warm blueberries and fluffy texture in every bite.
- 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 buttermilk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the buttermilk, granulated sugar, eggs, and melted butter until smooth.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the fresh blueberries and vanilla extract until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing. Serve warm and enjoy!
Notes
You can substitute almond milk for buttermilk or use coconut oil instead of melted butter for a dairy-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg