Description

Blueberry Buttermilk Pancake Casserole is a delightful and convenient twist on traditional pancakes, perfect for brunch gatherings or breakfast-for-dinner nights. This baked dish features fluffy pancake layers studded with juicy blueberries, creating a beautiful presentation that’s sure to impress. Simply slice, serve warm, and enjoy the sweet nostalgia of classic pancakes without the hassle of flipping them!

Ingredients

Scale

2 cups buttermilk
1 ½ cups all-purpose flour
2 tsp baking powder
½ cup granulated sugar
2 cups blueberries (fresh or frozen)
3 large eggs
1 tsp vanilla extract
¼ cup melted butter

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, combine buttermilk, melted butter, eggs, and vanilla; whisk until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in blueberries.
Transfer the batter to the greased baking dish and bake for 30-35 minutes or until golden brown.
Let cool slightly before slicing and serve warm with syrup or whipped cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 130g)
Calories: 250
Sugar: 10g
Sodium: 350mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg

Keywords: Substitute fresh blueberries with strawberries or raspberries for a fruity twist. For added flavor, sprinkle cinnamon on top before baking. Leftovers can be stored in an airtight container in the fridge for up to three days.