Delicious Blueberry Buttermilk Pancake Casserole Recipe
Elevate your breakfast routine with this Easy Blueberry Buttermilk Pancake Casserole that combines fluffy pancakes and sweet blueberries.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free flour blend)
- ½ cup sugar (reduce for sweet toppings)
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (or substitute with almond milk and lemon juice)
- 2 large eggs
- ½ cup melted butter (or vegetable oil)
- 2 teaspoons vanilla extract
- 1 to 1.5 cups blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the dry ingredients until well combined.
- In a separate bowl, whisk together the wet ingredients until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the blueberries evenly into the batter.
- Transfer the batter into the greased baking dish and spread evenly.
- Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
- Allow to rest for about 10 minutes before cutting into squares and serving.
Notes
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Find it online: https://quizsavor.com/blueberry-buttermilk-pancake-casserole/