Description
A cozy twist on pancakes, this casserole is filled with tender buttermilk cake and bursting blueberries, perfect for sharing with family on slow mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup 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
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter until glossy.
- Combine the wet and dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
For a variation, try using different berries or adding a streusel topping before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: pancake casserole, blueberry pancakes, breakfast recipe