Blueberry Buttermilk Pancake Casserole
A delicious and easy-to-make breakfast casserole featuring fluffy buttermilk pancakes, fresh blueberries, and a sweet glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- 1/2 cup maple syrup
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Fold in blueberries gently.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until golden brown.
- Drizzle with maple syrup before serving.
Notes
- Use frozen blueberries if fresh ones are not available.
- Let the casserole cool slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg