Blueberry Buttermilk Pancake Casserole
A fluffy and delightful casserole filled with fresh blueberries and buttermilk flavor, perfect for breakfast gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups buttermilk
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup melted butter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the buttermilk, granulated sugar, eggs, and melted butter until smooth.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to your wet mixture. Stir gently until just combined.
- Carefully fold in the fresh blueberries and vanilla extract.
- Pour the batter into the prepared baking dish, smoothing it out.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing into squares and serve warm.
Notes
For variations, consider adding chocolate chips, lemon zest, or nuts. This casserole pairs perfectly with maple syrup or whipped cream.