Description
A delightful twist on a classic breakfast, this blueberry buttermilk pancake casserole combines the sweetness of fresh blueberries with fluffy buttermilk pancakes for a memorable dish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 cups buttermilk
- 3 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
- Optional: maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mix together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Whisk together the buttermilk, eggs, and melted butter in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing. Serve warm with maple syrup if desired.
Notes
For best results, use room-temperature ingredients and consider letting the batter rest for about 10-15 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: pancake casserole, blueberry pancakes, breakfast casserole, brunch, easy recipes