Savor the irresistible blueberry buttermilk pancake casserole recipe A delightful dish combining fluffy pancakes juicy blueberries for breakfast bliss
Ingredients
Scale
2 cups buttermilk
1/2 cup melted butter
1/2 cup brown sugar
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
Syrup for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine buttermilk, melted butter, brown sugar, eggs, and vanilla extract. Whisk until blended smoothly.
In another bowl, whisk together flour, baking powder, baking soda, and salt. Sprinkle this dry mix into the wet ingredients and stir until just combined.
Gently fold in the blueberries.
Pour the batter into a greased 9×13-inch baking dish. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
