Blueberry Buttermilk Pancake Casserole Recipe
This Blueberry Buttermilk Pancake Casserole is a delightful twist on classic pancakes, baked to perfection with juicy blueberries and a hint of maple sweetness. Perfect for a cozy weekend breakfast or brunch gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Additions:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup maple syrup
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven: Preheat to 350°F and grease a 9×13-inch baking dish.
- Mix dry ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Blend wet ingredients: In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth.
- Combine: Pour wet ingredients into dry, stirring gently. Fold in blueberries.
- Bake: Pour batter into dish, drizzle with maple syrup. Bake 35–40 minutes until golden and set.
- Serve: Cool slightly, dust with powdered sugar if desired, and slice.
Notes
- You can prepare the batter the night before and refrigerate; add 5–10 minutes baking time if cold.
- For a citrusy touch, add 1 tbsp lemon zest to the batter.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 14 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
