Blueberry Buttermilk Pancake Casserole
A delightful breakfast casserole combining the comfort of pancakes with the ease of a bake, featuring buttermilk and blueberries.
- 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 of buttermilk
- 2 cups of pancake mix
- 2 large eggs
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 cup of fresh or frozen blueberries
- Butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish generously with butter.
- Whisk together the buttermilk, pancake mix, eggs, sugar, vanilla extract, and salt until smooth.
- Fold in the blueberries carefully to prevent them from bursting.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before serving warm.
Notes
Serve warm with maple syrup, whipped cream, or alongside scrambled eggs. Store leftovers in an airtight container for 3-4 days.