blueberry buttermilk pancake casserole with turkey bacon delight
A delicious and easy blueberry buttermilk pancake casserole featuring turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups fresh blueberries
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 8 slices turkey bacon, cooked and crumbled
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the buttermilk, eggs, and melted butter.
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries and crumbled turkey bacon.
- Pour the batter into a greased casserole dish.
- Bake for 30-35 minutes or until golden and set in the center.
- Let cool for a few minutes before serving.
Notes
- Serve with maple syrup or whipped cream for extra flavor.
- For added sweetness, sprinkle powdered sugar on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg