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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: Your Morning Game-Changer

This Blueberry Buttermilk Pancake Casserole is a delicious and adaptable breakfast option, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend
  • 0.5 cups sugar Can be reduced for less sweet toppings
  • 2 teaspoons baking powder Ensure freshness
  • 0.5 teaspoon baking soda Ensure freshness
  • 1 pinch salt Enhances flavor
  • 2 cups buttermilk Substitute with almond milk and lemon juice for dairy-free option
  • 2 large eggs Flax eggs can be used for vegan option
  • 0.5 cups melted butter Can be replaced with vegetable oil
  • 1 teaspoon vanilla extract Provides aromatic sweetness
  • 1 cup blueberries Use fresh or frozen—no thawing required for frozen

Equipment

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

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in the blueberries, reserving a handful for topping.
  6. Pour the batter into the prepared baking dish, spreading it evenly.
  7. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  8. Allow to rest for 10 minutes before serving, and top with powdered sugar or maple syrup.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 6mgCalcium: 150mgIron: 1.2mg

Notes

This recipe is easily adaptable for gluten-free and dairy-free diets by making simple ingredient substitutions.

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