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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole: Cozy, Make-Ahead Delight

Enjoy a warm and fruity Blueberry Buttermilk Pancake Casserole for a delightful breakfast experience.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups all-purpose flour can be substituted with a gluten-free flour blend
  • 0.5 cup sugar use coconut sugar for a healthier alternative
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups buttermilk substitute with almond milk mixed with lemon juice for a dairy-free option
  • 2 large eggs
  • 0.25 cup melted butter can swap with dairy-free butter or oil
  • 1 teaspoon vanilla extract optional but recommended
  • 1 to 2 cups blueberries fresh or frozen, do not thaw

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  3. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in blueberries.
  5. Carefully pour the batter into the greased baking dish, spreading it evenly.
  6. Bake for 30 to 35 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Allow to cool for about 10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 15mgIron: 8mg

Notes

For make-ahead convenience, assemble the casserole the night before and refrigerate it. Add an extra 5-10 minutes to the baking time.

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