Description
Blueberry Buttermilk Pancake Casserole is a comforting and convenient dish that combines the classic flavors of pancakes with the ease of a one-pan bake, perfect for brunch or a satisfying weekend meal.
Ingredients
Scale
- 2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 2 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cup fresh blueberries
- 2 tablespoon unsalted butter (optional topping)
- 1/4 cup brown sugar (optional topping)
- 1 teaspoon ground cinnamon (optional topping)
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Gently fold in the fresh blueberries.
- Transfer the batter to the prepared baking dish and spread it out evenly. If using the optional topping, drizzle the melted butter over the top and sprinkle with the brown sugar and cinnamon mixture.
- Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for 5 to 10 minutes, then slice and serve with a dusting of powdered sugar and a drizzle of maple syrup.
Notes
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend. To make it dairy-free, substitute the buttermilk with a non-dairy milk alternative and use a plant-based butter substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg