Description

Blueberry Buttermilk Pancake Casserole combines the fluffiness of pancakes with the comforting warmth of a casserole. Bursting with sweet blueberries and a rich buttermilk batter, this dish is perfect for breakfast or brunch and is simple to make yet feels indulgent.

Ingredients

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 ½ cups buttermilk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups fresh blueberries (or frozen, thawed)
Powdered sugar, for dusting (optional)
Maple syrup, for serving

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or coat it with non-stick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring until just combined (a few lumps are okay).
Gently fold in the blueberries, being careful not to break them up.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for a few minutes. Dust with powdered sugar if desired and serve with maple syrup.

Notes

Variations: Add nuts like chopped pecans or walnuts for extra crunch.Fruit Options: Swap blueberries with other berries (strawberries, raspberries) or diced peaches and apples.Gluten-Free: Use a gluten-free flour blend as a substitute.Streusel Topping: Add a cinnamon streusel topping for a sweet crunch.