Blueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked to golden perfection with juicy blueberries throughout. It’s a perfect breakfast or brunch option for feeding a crowd!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 1/4 cup melted unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Blend Wet and Dry: Pour wet ingredients into the dry mix and stir until just combined.
- Add Blueberries: Gently fold in the blueberries.
- Bake: Pour the batter into the baking dish and bake for 25-30 minutes until golden and set.
- Cool and Serve: Let it cool slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: Blueberry Buttermilk Pancake Casserole, Pancake Casserole Recipe, Blueberry Pancake Bake
