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Blueberry Buttermilk Pancake Casserole

A delightful and easy pancake casserole featuring fresh blueberries, perfect for brunch gatherings.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries
  • Maple syrup (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  3. In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. Combine the wet and dry ingredients, mixing until just combined.
  4. Gently fold in the blueberries.
  5. Pour the batter into the prepared baking dish and spread it evenly.
  6. Bake for 30-35 minutes or until golden and a toothpick comes out clean.
  7. Let it cool slightly and serve with maple syrup.

Notes

Use fresh blueberries for better flavor, and consider adding spices like cinnamon or nutmeg for extra flavor.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 10g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 60mg

Keywords: pancake casserole, blueberry, breakfast, brunch, easy recipe