Blueberry Buttermilk Pancake Casserole: The Best Weekend Treat
A delicious and easy way to enjoy pancakes with a twist, perfect for brunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup blueberries
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together buttermilk, eggs, sugar, and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Slowly add dry ingredients to wet ingredients, mixing until just combined.
- Fold in blueberries gently.
- Pour the batter into a greased casserole dish.
- Bake for 30-35 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- Serve with maple syrup or whipped cream.
- Can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: blueberry, buttermilk, pancake, casserole, brunch