Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole bakes up golden, fluffy, and bursting with fresh blueberries for a cozy breakfast favorite.
8
servings20
minutes40
minutes350
kcal1
hourIngredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
2 cups buttermilk
2 eggs
3 tablespoons unsalted butter, melted
1 cup fresh blueberries
1 tablespoon vanilla extract
Directions
- Preheat the oven to 350 degrees Fahrenheit and grease a baking dish with butter or cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until thoroughly combined and smooth.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing.
- Carefully fold in the fresh blueberries, distributing them evenly throughout the batter for balanced flavor.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula if necessary for even cooking.
- Bake in the preheated oven for 35 to 40 minutes or until the top is golden brown and a toothpick comes out clean.
- Allow the casserole to cool slightly before serving, which helps in setting and enhances the texture.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Say hello to breakfast bliss! This Blueberry Buttermilk Pancake Casserole features a tender, golden batter studded with juicy blueberries and kissed with vanilla. Baked to fluffy perfection, it’s the perfect way to feed a crowd without flipping pancakes all morning. Serve warm with a drizzle of maple syrup or a dusting of powdered sugar.ing back for more.
