Blueberry Buttermilk Pancake Casserole

A comforting and delightful pancake casserole that blends buttermilk and fresh blueberries, perfect for weekends or family gatherings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

For the casserole

2 cups buttermilk Can be substituted with milk and vinegar or lemon juice.
4 large eggs
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries Can substitute with chopped strawberries or mixed berries.

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the buttermilk, eggs, sugar, melted butter, and vanilla extract until well combined.
In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir until just combined; it’s okay if there are a few lumps.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into a greased 9×13 inch baking dish.

Baking

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the casserole cool slightly, then slice and serve.

Serve warm with maple syrup, powdered sugar, or whipped cream. Pairs well with crispy bacon or sausage.