Blueberry Buttermilk Pancake Casserole: Easy Weekend Delight
A delicious and simple recipe for blueberry buttermilk pancake casserole, perfect for a weekend brunch.
- 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
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, melted butter, and eggs.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Serve warm with maple syrup or fresh fruit.
- You can substitute frozen blueberries if fresh are not available.
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Blueberry Buttermilk Pancake Casserole, easy brunch recipes, pancake recipes