Blueberry Buttermilk Pancake Casserole
A delightful baked breakfast casserole that transforms traditional pancakes into a cozy, fluffy masterpiece, bathed in blueberry goodness.
- 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 buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- In another bowl, mix together the sugar, flour, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients by pouring the buttermilk mixture into the bowl of dry ingredients; stir gently until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until the top is golden brown and a toothpick comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
Make the batter the night before and store it in the refrigerator. For variations, feel free to substitute blueberries with other berries or add nuts for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://yummyfirst.com/blueberry-buttermilk-pancake-casserole/