Blueberry Buttermilk Pancake Casserole
This delightful casserole combines the flavors of pancakes and blueberries for a hassle-free breakfast treat, perfect for feeding a crowd.
- 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 of buttermilk
- 2 cups of pancake mix
- 2 large eggs
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of fresh or frozen blueberries
- Butter for greasing
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a baking dish with butter.
- In a large bowl, whisk together the buttermilk, pancake mix, eggs, sugar, vanilla extract, and salt until everything is well combined and smooth.
- Gently fold in the blueberries, being careful not to break them apart.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes, or until the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy your casserole warm and delight in the flavors!
Notes
For optimal results, substitute buttermilk with a dairy-free alternative, or use honey instead of sugar. Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg