Blueberry Buttermilk Pancake Casserole
A delicious and shareable twist on traditional pancakes, this Blueberry Buttermilk Pancake Casserole features fluffy layers, juicy blueberries, and a golden-brown top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 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 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/2 cup melted butter
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the buttermilk, eggs, melted butter, and vanilla extract in another bowl.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool slightly before slicing into squares and serving.
Notes
Pairs beautifully with maple syrup and whipped cream. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg