Blueberry Buttermilk Pancake Casserole
A delightful breakfast casserole that combines fluffy buttermilk pancakes with juicy blueberries, perfect for brunch or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, melted butter, eggs, and vanilla extract in another bowl until fully blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully to keep them whole.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving warm, optionally dusting with powdered sugar.
Notes
Serve warm with crispy bacon, whipped cream, or a drizzle of maple syrup. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg