Blueberry Buttermilk Pancake Casserole
A delightful casserole that combines fluffy buttermilk pancakes with fresh blueberries, perfect for feeding a crowd without the hassle of flipping pancakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Powdered sugar for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C), and grease a 9×13-inch baking dish.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, melted butter, eggs, and vanilla extract in another bowl until well blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully to maintain their shape.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving warm, optionally dusted with powdered sugar.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for about 30 seconds or in the oven until heated throughout.