Description

This Blueberry Buttermilk Pancake Casserole is a warm, golden dish that combines fluffy pancake goodness with juicy blueberries, perfect for brunch or a comforting breakfast.

Ingredients

Scale

2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups (480ml) buttermilk
2 large eggs
1/4 cup (60g) melted unsalted butter
1 teaspoon vanilla extract
1 1/2 cups (225g) fresh or frozen blueberries
2 tablespoons maple syrup (optional)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
Carefully fold in the blueberries using a rubber spatula.
Pour the batter into the prepared baking dish. Optionally, drizzle maple syrup over the top.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole cool for 10 minutes before serving.

Notes

For best results, avoid overmixing the batter to keep the casserole light and fluffy. If using frozen blueberries, do not thaw them to prevent bleeding into the batter.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12
Sodium: 300
Fat: 8
Saturated Fat: 4
Carbohydrates: 40
Fiber: 2
Protein: 6

Keywords: blueberry casserole, pancake casserole, brunch recipe, easy breakfast, make-ahead breakfast