Description
Indulge in the delightful combination of fluffy pancakes and juicy blueberries with this easy-to-make Blueberry Buttermilk Pancake Casserole. Perfect for a leisurely weekend breakfast or brunch, this casserole is a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons powdered sugar (for dusting, optional)
- Maple syrup (for serving)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Combine and add blueberries: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of the blueberries.
- Bake: Pour the batter into the prepared dish, add remaining blueberries on top, and bake for 30–35 minutes until golden and cooked through.
- Serve: Let cool slightly, dust with powdered sugar if desired, and serve warm with maple syrup.
Notes
- You can prepare this casserole the night before and refrigerate it unbaked—just bring it to room temperature before baking.
- For added flavor, try adding a bit of lemon zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
