Blueberry Buttermilk Pancake Casserole
A delightful baked pancake casserole filled with juicy blueberries that transforms breakfast into a comforting feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- 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, baking soda, and salt until combined.
- In another bowl, mix the buttermilk, sugar, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Carefully fold in the fresh blueberries to avoid smashing them.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for a few minutes before slicing. Dust with powdered sugar if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven.