Blueberry Buttermilk Pancake Casserole
A delightful twist on classic pancakes that combines fluffy texture with the ease of a casserole, packed with juicy blueberries and drizzled with maple syrup.
- 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
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Maple syrup (for serving)
- Fresh fruit (for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gradually combine the wet ingredients with the dry ingredients until just mixed. Be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving. Serve warm with maple syrup and fresh fruit.
Notes
Ensure not to overmix the batter for a light, fluffy texture. You can add a sprinkle of powdered sugar on top before serving for a nice touch. For added flavor, consider mixing in some lemon zest with the blueberries.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg