Description
A flavorful twist on a breakfast classic, this casserole combines fluffy pancakes and fresh blueberries in one easy dish, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the wet ingredients: buttermilk, sugar, eggs, melted butter, and vanilla extract in another bowl until smooth.
- Combine the wet mixture with the dry ingredients, and fold until just combined.
- Add the blueberries and gently fold them into the batter.
- Transfer the batter to a greased 9×13 inch baking dish.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Cool for 5-10 minutes before serving warm.
Notes
Serve with maple syrup, whipped cream, or fresh berries for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 8g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pancake casserole, blueberry pancakes, breakfast recipe, brunch dish