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Blueberry Buttermilk Pancake Casserole

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A delightful casserole that captures the comforting flavors of blueberry pancakes, perfect for brunch or a cozy holiday breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 cup blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Mix the buttermilk, melted butter, and eggs in another bowl until fully incorporated.
  4. Add the wet ingredients to the dry mixture, stirring gently until just combined.
  5. Fold in the blueberries, ensuring they’re well distributed without overmixing.
  6. Pour the batter into the greased baking dish, spreading it evenly.
  7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the casserole to cool slightly before slicing into squares and serving warm.

Notes

For a delicious twist, serve with maple syrup or whipped cream. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

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