Blueberry Buttermilk Pancake Casserole
A delightful and fluffy pancake casserole filled with juicy blueberries, perfect for breakfast or brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 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
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with melted butter or non-stick spray.
- Mix the dry ingredients in a large mixing bowl: flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients in another bowl: buttermilk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and fold until just combined.
- Add the blueberries and gently combine.
- Pour the batter into the prepared baking dish and level it out.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool for a few minutes before serving warm.
Notes
Serve with whipped cream or maple syrup. You can make the batter the night before and store it in the fridge for quicker prep in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: pancakes, breakfast casserole, blueberries, brunch, easy recipe