Blueberry Buttermilk Pancake Casserole: The Best Weekend Treat
A delicious breakfast casserole combines fluffy pancakes and fresh blueberries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together buttermilk, eggs, melted butter, and sugar until smooth.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries.
- Pour the batter into a greased baking dish and bake for 30-35 minutes until golden.
- Allow to cool slightly before serving.
Notes
- Serve with maple syrup for added sweetness.
- Can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Blueberry Buttermilk Pancake Casserole