Blueberry Buttermilk Pancake Casserole

Elevate your breakfast routine with this Easy Blueberry Buttermilk Pancake Casserole that combines fluffy pancakes and sweet blueberries.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

2 cups all-purpose flour or gluten-free flour blend
½ cup sugar reduce for sweet toppings
2 tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk or substitute with almond milk and lemon juice
2 large eggs
½ cup melted butter or vegetable oil
2 teaspoons vanilla extract
1 to 1.5 cups blueberries fresh or frozen

Serving Ingredients

Equipment

baking dish
Mixing bowls
Whisk
Spatula

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, whisk together the dry ingredients until well combined.
In a separate bowl, whisk together the wet ingredients until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the blueberries evenly into the batter.
Transfer the batter into the greased baking dish and spread evenly.
Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
Allow to rest for about 10 minutes before cutting into squares and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 360mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Mix the batter lightly and reserve some blueberries for the top before baking for better presentation. Store leftovers in the fridge and reheat as needed.

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