Blueberry Buttermilk Pancake Casserole
A delightful twist on classic pancakes, this casserole is infused with fresh blueberries 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
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, mix together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry mixture. Stir gently just until combined—don’t overmix!
- Fold in the fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before slicing and serving warm.
Notes
For a delicious twist, serve with warm maple syrup or a light dusting of powdered sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg