Description
Transform your breakfast with this delightful Blueberry Buttermilk Pancake Casserole, featuring fluffy layers of pancakes filled with juicy blueberries and a hint of vanilla.
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
- 1/2 cup melted butter
- 2 cups fresh or frozen blueberries
- Maple syrup (for serving)
Instructions
- Preheat your oven to 375°F (190°C) and grease your 9×13-inch baking dish.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, eggs, and melted butter in another bowl until smooth.
- Blend the wet ingredients with the dry ingredients, stirring gently until just combined.
- Fold in the blueberries carefully to avoid crushing them.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for 30-35 minutes or until the top is golden and a toothpick comes out clean.
- Cool for a few moments before slicing and serve warm with maple syrup.
Notes
You can prepare the batter the night before and refrigerate it for a quick bake in the morning. Customize with other berries or spices to suit your taste!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: blueberry pancake, breakfast casserole, brunch recipe, easy pancakes, buttermilk recipe