Blueberry Buttermilk Pancake Casserole
A delightful twist on traditional pancakes, this casserole blends the fluffy goodness of pancakes with the juicy sweetness of fresh blueberries, perfect for brunch or breakfast with family.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
Fruits
- 2 cups fresh blueberries Consider using frozen blueberries if fresh ones aren’t available.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl, combine the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry mixture, stirring until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Pour the batter into the prepared baking dish and spread evenly across the bottom.
- Bake for about 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool slightly before cutting into squares and serving.
Notes
Serve drizzled with warm maple syrup, added fresh whipped cream, or with crispy bacon for a savory contrast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.