Description
Indulge in the scrumptious and fluffy goodness of Blueberry Buttermilk Pancake Casserole, a delightful dish that combines the flavors of blueberry pancakes with the convenience of a casserole, perfect for brunch or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 cup fresh blueberries (plus extra for topping)
- Maple syrup and powdered sugar for serving (optional)
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the blueberries.
- Preheat the oven to 350°F (175°C), pour the batter into a greased casserole dish, and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or enjoy it cold.
- For longer storage, freeze in slices and thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg