Description
Indulge in a delightful twist on traditional pancakes with this Blueberry Buttermilk Pancake Casserole. Perfect for a weekend breakfast or brunch, this casserole combines the flavors of blueberries, buttermilk, and maple syrup in a convenient baked dish.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup maple syrup, plus more for serving
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla extract.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Bake: Pour the batter into the prepared baking dish, drizzle maple syrup over the top, and bake for 35 to 40 minutes until golden brown.
- Cool and serve: Let it cool for 10 minutes, dust with powdered sugar if desired, and serve warm with additional maple syrup.
Notes
- You can use frozen blueberries without thawing.
- Add a touch of lemon zest for a citrusy flavor.
- This casserole can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
