Blueberry Buttermilk Pancake Casserole
A comforting and delicious breakfast casserole infused with fresh blueberries and buttermilk, perfect for a cozy morning meal.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk Can substitute with regular milk if necessary
- 4 large eggs
- 1/4 cup melted butter Can swap for oil
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh blueberries Frozen blueberries can be used without thawing
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, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
Baking
- Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
- Let it cool for a few minutes before slicing and serving. Enjoy your delicious Blueberry Buttermilk Pancake Casserole!
Notes
Don’t overmix the batter and check the center with a toothpick. If the top is browning and the center resists, tent with foil. This casserole is freezer-friendly. You can slice, wrap, and freeze it for future enjoyment.