Blueberry Buttermilk Pancake Casserole: Easy and Indulgent Delight
The ultimate breakfast recipe that combines the fluffiness of pancakes with the deliciousness of blueberries in a convenient casserole form.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
- Serve with maple syrup and fresh blueberries for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: blueberry, buttermilk, pancake, casserole, breakfast