Blueberry Buttermilk Pancake Casserole
A delightful and easy-to-prepare casserole combining fluffy pancakes with juicy blueberries, perfect for breakfast gatherings or a cozy brunch at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Fruits
- 2 cups fresh blueberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Let it cool slightly before slicing and serving.
Notes
Serve warm with maple syrup, whipped cream, or powdered sugar. Accompany with crispy bacon or fresh fruits for a balanced meal. Store leftovers in an airtight container in the refrigerator for up to three days.