Description
A cozy and delightful breakfast casserole that combines fluffy pancakes with juicy blueberries, perfect for a weekend brunch or busy weekday mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- ½ cup unsalted butter, melted
- 2 cups blueberries
- Maple syrup, for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it with cooking spray or butter.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the buttermilk, eggs, and melted butter in a separate bowl.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fold in the blueberries gently.
- Pour the mixture into the prepared baking dish evenly.
- Bake for about 25–30 minutes until the top is golden brown and a toothpick comes out clean.
- Cool for 5–10 minutes before serving, drizzled with maple syrup.
Notes
For a vegan option, substitute eggs with flaxseed meal and buttermilk with almond milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: pancakes, breakfast, casserole, blueberries, brunch