Description
A comforting casserole that combines fluffy pancakes with juicy blueberries, perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
- Gently fold in the blueberries.
- Spread the batter evenly into the prepared dish.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and enjoying warm.
Notes
Make-ahead tip: Prepare the batter the night before and refrigerate. Drizzle with maple syrup or serve with whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: blueberry casserole, pancake recipe, easy breakfast, brunch ideas, family recipe