Blueberry Buttermilk Pancake Casserole: An Indulgent Brunch Delight
A delightful and comforting dish perfect for brunch that combines fluffy pancakes and juicy blueberries.
- 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
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/2 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let it cool slightly before serving.
Notes
- Serve with maple syrup for added sweetness.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Blueberry Buttermilk Pancake Casserole