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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole for Cozy Mornings

Enjoy a delightful Blueberry Buttermilk Pancake Casserole that is simple to prepare and perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1/4 cup Sugar Can be reduced if serving with sweet toppings.
  • 2 tablespoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk Can substitute with almond milk mixed with lemon juice for dairy-free option.
  • 3 large Eggs
  • 1/4 cup Melted Butter Can be substituted with vegetable oil.
  • 1 teaspoon Vanilla Extract
  • 2 cups Blueberries Fresh or frozen (no need to thaw).

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-By-Step Instructions
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Gently pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the blueberries gently to distribute throughout the batter.
  6. Pour the batter into the greased baking dish and spread evenly.
  7. Bake for 30 to 35 minutes or until golden brown and a toothpick inserted comes out clean.
  8. Let it cool for about 10 minutes before slicing into squares and serving warm.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1.5mg

Notes

This casserole is make-ahead friendly and can be stored in the fridge for up to 3 days, or frozen for up to 3 months.

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