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Blueberry Buttermilk Pancake Casserole

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A delightful brunch treat featuring fluffy buttermilk pancakes baked with juicy blueberries.

Ingredients

Scale
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven to 350°F (175°C).
  2. Mix Wet Ingredients in a large mixing bowl—whisk together buttermilk, melted butter, eggs, and vanilla extract.
  3. Combine Dry Ingredients in a separate bowl—mix together flour, sugar, baking powder, baking soda, and salt.
  4. Combine Wet and Dry by gradually adding the dry mixture into the wet ingredients and gently folding until just combined.
  5. Fold in the Berries, gently incorporating the blueberries into the batter.
  6. Prepare Your Baking Dish by greasing a 9×13-inch baking dish.
  7. Pour and Spread the batter into the prepared baking dish.
  8. Bake the casserole in the preheated oven for about 30-35 minutes, until the top is golden brown.
  9. Cool and Serve after letting it cool for about 10 minutes.

Notes

For make-ahead convenience, prepare the casserole the night before and bake it in the morning. Add additional toppings such as maple syrup or whipped cream when serving.

Nutrition

Keywords: pancakes, brunch, blueberry, casserole, breakfast

Find it online: https://ivoryapron.com/blueberry-buttermilk-pancake-casserole/