Blueberry Buttermilk Pancake Casserole: Easy, Indulgent Breakfast Delight
A delightful breakfast casserole combining fluffy pancakes and blueberries for a delicious twist on the classic.
- 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 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
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, and melted butter.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- For added flavor, consider serving with maple syrup or whipped cream.
- Can substitute frozen blueberries if fresh are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry Buttermilk Pancake Casserole