Blueberry Buttermilk Pancake Casserole
A delightful twist on classic pancakes, this casserole is filled with tender layers and juicy blueberries, perfect for any gathering.
Ingredients
For the batter
- 2 cups buttermilk Creamy and tangy, essential for perfect pancake texture.
- 2 large eggs Adds richness and helps bind ingredients.
- 1/4 cup melted butter Adds rich, aromatic flavor.
- 1/2 cup sugar Sweetness to complement blueberries.
- 2 cups all-purpose flour Forms the base for a tender texture.
- 1 tablespoon baking powder Helps the casserole rise beautifully.
- 1/2 teaspoon baking soda Adds slight lift and tang.
- 1/2 teaspoon salt Balances flavors.
- 1 cup blueberries Juicy and bursting with flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- In a separate bowl, combine the sugar, flour, baking powder, baking soda, and salt.until evenly distributed.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the blueberries, taking care not to squish them.
Baking
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
Tips include using melted butter for a smoother batter and folding blueberries gently. Store leftovers in an airtight container for up to 3 days.