Blueberry Buttermilk Pancake Casserole: Indulgent Morning Treat
A delightful pancake casserole bursting with blueberries and the creamy flavor of buttermilk, perfect for a weekend brunch.
- 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 buttermilk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together buttermilk, eggs, and melted butter.
- In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- For a sweeter taste, add extra sugar or syrup on top before serving.
- Fresh or frozen blueberries can be used interchangeably.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg