Blueberry Buttermilk Pancake Casserole
A delightful casserole that combines fluffy pancake texture with juicy blueberries, perfect for brunch or family gatherings.
Ingredients
Wet Ingredients
- 2 cups buttermilk Creamy and tangy, adds richness to your batter
- 2 large eggs Fresh and golden, they bring structure and moisture
- 1/4 cup melted butter Rich and aromatic, enhances flavor
Dry Ingredients
- 1/2 cup sugar Sweet and comforting, balances the tanginess
- 2 cups all-purpose flour Soft and silky, provides the base
- 1 tablespoon baking powder Light and fluffy, helps the casserole rise
- 1/2 teaspoon baking soda Adds extra leavening for a perfect texture
- 1/2 teaspoon salt A pinch to enhance flavor
Additional Ingredients
- 1 cup blueberries Plump and juicy, offering bursts of sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish with a little butter or cooking spray.
- In a large bowl, whisk together the buttermilk, eggs, and melted butter until you achieve a cohesive mixture.
- In another bowl, mix together the sugar, flour, baking powder, baking soda, and salt.
- Gently pour the wet mixture into the bowl with the dry ingredients. Stir slowly until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking dish, spreading it evenly.
Baking
- Bake in your preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
For best results, ensure ingredients are at room temperature. Avoid overmixing the batter. Serve warm with maple syrup or a dusting of powdered sugar.