Blueberry Buttermilk Pancake Casserole: A Magical Delight!
A delightful and easy-to-make casserole that combines the flavors of blueberry and buttermilk pancakes, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
- Pour the batter into a greased casserole dish.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.
Notes
- Serve with maple syrup or whipped cream for added flavor.
- Can be made ahead of time and reheated.
- Substitute frozen blueberries if fresh ones are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg