Blueberry Buttermilk Pancake Casserole
A delightful twist on traditional pancakes, this Blueberry Buttermilk Pancake Casserole offers the fluffy texture of pancakes in a convenient baked dish infused with fresh blueberries.
- 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
- 1/2 cup melted butter
- 3 large eggs
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Whisk the buttermilk, melted butter, and eggs together in a large bowl until well combined.
- Mix the flour, sugar, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the blueberries and vanilla extract gently.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before slicing and serving. Enjoy!
Notes
Serve with whipped cream, maple syrup, or powdered sugar. Fresh fruits and crispy bacon make great pairs.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://recypez.com/blueberry-pancake-casserole-buttermilk/