Blueberry Buttermilk Pancake Casserole Recipe for Easy Weekend Brunch
This delicious blueberry buttermilk pancake casserole is perfect for a weekend brunch, combining fluffy pancakes with fresh blueberries.
Ingredients
- 2 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup buttermilk
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cup fresh or frozen blueberries
- powdered sugar for serving (optional)
- maple syrup for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the blueberries carefully to avoid breaking them.
- Pour the pancake batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for a few minutes before cutting it into squares.
- Serve warm, dusted with powdered sugar and drizzled with maple syrup, if desired.
Notes
You can use either fresh or frozen blueberries for this recipe.