Blueberry Buttermilk Pancake Casserole
A delightful blend of fluffy pancakes and sweet blueberries baked into a convenient casserole, perfect for family brunches.
- 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 all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for about 25-30 minutes, until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before slicing and serving warm.
Notes
Best served with maple syrup, whipped cream, or a sprinkle of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 9g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg