Description
This Blueberry Buttermilk Pancake Casserole combines fluffy pancakes with juicy blueberries, creating a delicious and easy breakfast dish perfect for feeding a crowd.
Ingredients
Scale
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons melted butter
1 teaspoon vanilla extract
1 ½ cups fresh or frozen blueberries
Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract, then mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just blended; do not overmix.
- Gently fold in the blueberries.
- Spread the batter evenly into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes, then slice and serve warm with powdered sugar or maple syrup, if desired.
Notes
For an extra flavor boost, feel free to add lemon zest to the batter or swap blueberries for other berries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
Keywords: Blueberry Buttermilk Pancake Casserole,Breakfast Casserole,Easy Pancake Recipe,American Cuisine