Blueberry Buttermilk Pancake Casserole
A delightful twist on classic pancakes, this fluffy and sweet casserole is filled with fresh blueberries, making it perfect for brunch or family breakfasts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh blueberries Gently fold into the batter.
For Serving
- Powdered sugar Optional for dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries gently.
- Pour the batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then dust with powdered sugar if desired.
Serving
- Serve warm and enjoy! You can add maple syrup or whipped cream as extras.
Notes
Make sure to preheat the oven fully for even baking. Don't overmix the batter; it should be lumpy but well combined.