Description
A delightful twist on traditional pancakes, this casserole combines fluffy pancakes with fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup fresh blueberries
- Maple syrup (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Combine the buttermilk, eggs, and melted butter in another bowl. Mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until the top is golden and a toothpick comes out clean.
- Allow to cool slightly before cutting into squares. Serve warm with maple syrup.
Notes
For the best flavor, use fresh blueberries. This dish can be customized with various fruits or toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg