Blueberry Buttermilk Pancake Casserole for Cozy Mornings

Enjoy this Blueberry Buttermilk Pancake Casserole, a delightful twist on traditional pancakes, ideal for busy mornings or leisurely brunches.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups All-Purpose Flour Swap with a gluten-free blend if desired.
0.5 cups Granulated Sugar Adjust based on taste preference.
2 tablespoons Baking Powder Essential leavening agent.
0.5 teaspoons Baking Soda Essential leavening agent.
0.5 teaspoons Salt Balances out the sweetness.
2 cups Buttermilk Substitute with almond milk and vinegar for dairy-free.
3 large Eggs Help bind the ingredients.
0.5 cups Melted Butter Can replace with oil.
1 teaspoon Vanilla Extract Enhances flavor.
2 cups Blueberries Fresh or frozen.

Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Spatula

Method

Directions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
In a separate bowl, mix buttermilk, eggs, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in the blueberries to the batter.
Spread the batter evenly in the prepared baking dish.
Bake for 30-35 minutes until golden and a toothpick comes out clean.
Allow to cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Opt for powdered sugar or maple syrup as a finishing touch when serving.

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