Blueberry Buttermilk Pancake Casserole: The Best Brunch Treat
A delicious and easy-to-make brunch option, this Blueberry Buttermilk Pancake Casserole combines fluffy pancake goodness with the sweetness of blueberries.
- 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
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/2 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, and melted butter; mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, try using lemon zest in the batter.
- This casserole can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg