Blueberry Buttermilk Pancake Casserole
Transform your breakfast with this delightful Blueberry Buttermilk Pancake Casserole, a cozy dish perfect for family gatherings or leisurely weekends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 cup fresh blueberries
- Maple syrup (for serving)
- Fresh fruit (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Beat the eggs and then mix in the buttermilk, melted butter, and sugar.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the casserole cool slightly before serving.
Notes
For tender pancakes, avoid overmixing the batter. You can swap fresh blueberries for frozen; just increase the baking time slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg