Indulge in a warm, comforting dish with our Blueberry Buttermilk Pancake Casserole. Perfect for a cozy brunch or a special family breakfast, this dish combines the fluffy texture of buttermilk pancakes with the juicy sweetness of fresh blueberries, creating a delightful start to your day.
Ingredients
Scale:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1/4 cup powdered sugar (optional)
Maple syrup, for serving
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. A light coating of butter or non-stick spray works well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps for an even texture in your casserole.
In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Be careful not to overmix.
Gently fold in the blueberries, reserving a few for topping.
Pour the batter into the prepared baking dish, spreading evenly. Scatter the reserved blueberries on top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the casserole to cool for 5 minutes before slicing. Dust with powdered sugar if desired, and serve warm with maple syrup.
