Blueberry Buttermilk Pancake Casserole: The Easy Breakfast Delight
A delicious and easy blueberry buttermilk pancake casserole that brings the joy of pancakes to your breakfast table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh blueberries
- 3 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 eggs
- 1/4 cup melted butter
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla until combined.
- Combine the wet and dry mixtures, stirring until just incorporated.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish and spread evenly.
- Bake for 35-45 minutes or until golden brown and set in the center.
- Let cool slightly before serving.
Notes
- Serve warm with maple syrup or fresh fruit.
- You can substitute frozen blueberries if fresh are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: blueberry, buttermilk, pancake, casserole, breakfast