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Delicious blueberry buttermilk pancake casserole baked to perfection

Blueberry Buttermilk Pancake Casserole

A delightful twist on classic pancakes, featuring fluffy layers of pancake and juicy blueberries, perfect for brunch or a cozy family breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 2 cups fresh blueberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix buttermilk, melted butter, eggs, and vanilla until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish and spread evenly.
Cooking
  1. Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
  2. Allow to cool for a few minutes before slicing and serving warm.

Notes

For extra flavor, try adding cinnamon or nutmeg to the batter. Customize with other fruits like raspberries or strawberries for a twist. Serve with whipped cream to elevate the dish even more.