Blueberry Buttermilk Pancake Casserole
A delightful twist on classic pancakes, this Blueberry Buttermilk Pancake Casserole is quick, budget-friendly, and perfect for brunch gatherings.
- 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
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Mix the buttermilk, melted butter, and eggs in another bowl until fully incorporated.
- Add the wet ingredients to the dry ones, stirring until just combined. Be careful not to over-mix!
- Fold in the blueberries gently to keep them intact.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for 25-30 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool slightly before slicing and serving warm.
Notes
Serve warm with maple syrup or powdered sugar. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg