Blueberry Buttermilk Pancake Casserole
A simple yet delicious pancake casserole bursting with fresh blueberries, perfect for cozy mornings or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure that our delicious casserole doesn’t stick!
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Mix together the buttermilk, sugar, eggs, melted butter, and vanilla extract in another bowl.
- Pour the wet mixture into the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Carefully pour the batter into the prepared baking dish, spreading it evenly.
- Place your dish in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown.
- Allow the casserole to cool slightly before slicing. Serve warm.
Notes
Serve with whipped cream, maple syrup, or fresh fruit for a delightful breakfast treat. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg