Blueberry Buttermilk Pancake Casserole for Cozy Mornings

Blueberry Buttermilk Pancake Casserole offers a simple, delicious solution for cozy breakfast gatherings.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

Batter Ingredients

2 cups All-Purpose Flour can be substituted with gluten-free flour blend
1 cup Sugar brown sugar can be used for a deeper flavor
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Buttermilk substitute with dairy-free buttermilk made from almond milk and lemon juice
3 large Eggs
1/2 cup Melted Butter use oil for a lighter option
1 teaspoon Vanilla Extract
2 cups Blueberries fresh or frozen can be used without thawing

Equipment

9x13 baking dish
Mixing bowls
Whisk
spatula

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish with butter.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
Gently fold in the blueberries, taking care not to break them.
Pour the batter into the prepared baking dish and smooth the surface.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow the casserole to rest for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

This casserole can be assembled the night before and baked directly from the fridge. It also freezes well for future breakfasts.

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