Description
A delicious and easy-to-make casserole that combines the flavors of blueberry and buttermilk pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before serving. Dust with powdered sugar if desired.
Notes
- For a sweeter casserole, add more sugar to the batter.
- Can substitute frozen blueberries if fresh are not available.
- Serve with maple syrup or whipped cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Blueberry Buttermilk Pancake Casserole, breakfast casserole, blueberry pancakes