Blueberry Buttermilk Pancake Casserole: The Best Breakfast Delight
A delightful twist on a classic breakfast dish, this blueberry buttermilk pancake casserole is perfect for a brunch gathering or a special weekend breakfast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently 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 comes out clean.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, add lemon zest to the batter.
- Serve with maple syrup or powdered sugar on top.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Blueberry Buttermilk Pancake Casserole, breakfast, brunch, pancake recipe