Description
A delicious blueberry buttermilk pancake casserole that is easy to prepare and perfect for breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the blueberries gently.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- Serve with maple syrup.
- Can use frozen blueberries if fresh are not available.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: blueberry buttermilk pancake casserole