Blueberry Buttermilk Pancake Casserole
Delicious and easy to make, this Blueberry Buttermilk Pancake Casserole is perfect for breakfast or brunch.
Equipment
- 9x13-inch baking dish
- large mixing bowls
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 4 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-ins
- 2 cups fresh blueberries (or frozen)
- Maple syrup for serving
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the casserole from the oven and allow it to cool for about 10 minutes before serving.
- Slice the casserole into squares and serve warm with maple syrup drizzled on top, if desired.
Notes
This casserole can be made ahead of time and reheated for an easy breakfast option.
Nutrition
Serving: 8slicesCalories: 320kcalCarbohydrates: 42gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 180mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg
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