Blueberry Buttermilk Pancake Casserole
A delightful twist on traditional pancakes, this casserole brings the comfort of blueberry pancakes to the table for a leisurely breakfast without the rush.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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
- 2 large eggs
- 1/4 cup melted butter
- 1 cup blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together the buttermilk, eggs, and melted butter in another bowl until smooth.
- Combine the wet ingredients with the dry ingredients just until mixed.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let it cool slightly before serving and dust with powdered sugar if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg