Blueberry Buttermilk Pancake Casserole
A comforting casserole that combines the flavors of fluffy pancakes and juicy blueberries, perfect for serving a crowd with ease.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 or frozen blueberries
- Maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Mix the buttermilk, eggs, and melted butter until well combined.
- Merge the wet ingredients into the dry mixture gently.
- Embrace the blueberries by folding them into the batter.
- Bake for 25-30 minutes, until the top is golden brown.
- Cool slightly before serving warm with maple syrup.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a minute or two.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg