Description
A delightful twist on classic pancakes, this Blueberry Buttermilk Pancake Casserole is perfect for a cozy breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup buttermilk
- 3 large eggs
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, eggs, melted butter, and vanilla extract in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake for about 30-35 minutes or until golden brown.
- Let it cool slightly before slicing and serve warm.
Notes
Make ahead by preparing the batter the night before. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg