Blueberry Buttermilk Pancake Casserole
An easy and delicious pancake casserole, studded with fresh blueberries, perfect for weekend breakfasts or 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 buttermilk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Powdered sugar for serving
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
- Whisk together the buttermilk, flour, sugar, baking powder, baking soda, and salt until smooth.
- Beat the eggs in a separate bowl, then add the melted butter and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Fold in the fresh blueberries gently.
- Pour the batter into the greased casserole dish and spread evenly.
- Bake for 25-30 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Dust with powdered sugar before serving.
Notes
Serve warm with maple syrup or whipped cream. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg