Description
A delightful pancake casserole filled with blueberries, baked to golden perfection for a brunch crowd-pleaser.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease your 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Gently fold in the blueberries to keep them intact.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30 to 35 minutes or until the top turns golden and a toothpick comes out clean.
- Let cool slightly before slicing to serve.
Notes
Make-ahead by preparing the batter the night before. You can use an air fryer as an alternative as well.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg