Blueberry Buttermilk Pancake Casserole
This Blueberry Buttermilk Pancake Casserole is a comforting and delicious brunch option that combines the flavors of fluffy pancakes and sweet blueberries, all baked into a convenient casserole dish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk Low-fat buttermilk works fine.
- 1/4 cup sugar
- 2 large eggs Can be substituted with a no-egg recipe.
- 1/4 cup melted butter Use room temperature butter, not scorched.
Add-Ins
- 1 cup fresh blueberries Can use frozen; dust with flour to prevent sinking.
For Serving
- Powdered sugar Optional for dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, sugar, eggs, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
Let the batter be a little lumpy; don't overmix. For crisp edges, use a metal pan; a ceramic one gives gentle browning. Toss blueberries in a dusting of flour to help prevent sinking.