Description
A delightful twist on classic pancakes, this Blueberry Buttermilk Pancake Casserole is cozy, tender, and bursting with juicy blueberries, perfect for any breakfast occasion.
Ingredients
Scale
- 2 cups blueberries
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure it’s ready for your batter.
- In a large bowl, whisk together the buttermilk, eggs, and vanilla extract.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix them well.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the blueberries and melted butter.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until golden brown.
- Allow to cool slightly, slice, and serve warm.
Notes
Prepare the batter the night before and bake it fresh in the morning for an easy breakfast. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg