Blueberry Buttermilk Pancake Casserole
Transform your breakfast with this delightful Blueberry Buttermilk Pancake Casserole, filled with juicy blueberries and topped with warm maple syrup.
- 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 buttermilk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons butter, melted
- 1 cup blueberries
- Maple syrup (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the buttermilk, flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs and mix in the melted butter.
- Combine the wet and dry mixtures until just blended.
- Fold in the blueberries gently.
- Pour the mixture into a greased baking dish and bake for 30-35 minutes.
- Serve warm with a drizzle of maple syrup.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg