Blueberry Buttermilk Pancake Casserole: The Best Weekend Brunch Treat
A delicious and easy-to-make casserole perfect for weekend brunch, combining the flavors of blueberry and buttermilk pancakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup sugar
- 2 large eggs
- 4 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, sugar, eggs, and melted butter.
- Combine the wet and dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased casserole dish and smooth the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before serving.
Notes
- For added flavor, you can sprinkle some lemon zest into the batter.
- Pair with maple syrup for a delicious finishing touch.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Blueberry Buttermilk Pancake Casserole, brunch, pancakes, casserole
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