Description
A delightful twist on traditional pancakes, this casserole is packed with fluffy pancakes and luscious blueberries, perfect for brunch or cozy breakfasts.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another mixing bowl, combine the buttermilk, eggs, and melted butter, stirring until mixed well.
- Pour the wet ingredients into the dry mixture, and stir just until combined—don’t overmix.
- Gently fold in the fresh blueberries, taking care to keep them intact.
- Pour the batter into the prepared baking dish, spreading it evenly across the bottom.
- Bake for about 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool slightly before cutting into squares and serving warm.
Notes
Serve warm, dusted with powdered sugar or alongside maple syrup. Pairs well with crispy bacon or seasonal fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American