Blueberry Buttermilk Pancake Casserole
A delightful twist on the classic pancake breakfast, this casserole combines the flavors of traditional pancakes with the ease of a bake.
- 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 of buttermilk
- 2 cups of pancake mix
- 2 large eggs
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of fresh or frozen blueberries
- Butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a baking dish with butter.
- In a large bowl, whisk together the buttermilk, pancake mix, eggs, sugar, vanilla extract, and salt until smooth and well combined.
- Gently fold in the blueberries, being extra careful not to break them apart.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes until the top is golden brown. A toothpick inserted into the center should come out clean.
- Allow to cool slightly before serving, and enjoy your casserole warm.
Notes
For a dairy-free option, swap in almond milk, or use a gluten-free pancake mix for dietary preferences. Serve with maple syrup, whipped cream, or fresh fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg