Description

A delicious and easy-to-make casserole featuring layers of fluffy buttermilk pancakes, sweet blueberries, and a touch of maple syrup—perfect for breakfast or brunch!

Ingredients

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

1/4 cup butter, melted

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries

1/4 cup maple syrup (for drizzling)

Powdered sugar (optional, for dusting)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Gently fold in the blueberries.
Pour the pancake batter into the prepared casserole dish and spread it out evenly.
Bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick inserted into the center comes out clean.
Drizzle with maple syrup and dust with powdered sugar (if desired) before serving.

Notes

Add-ins: Experiment with other fruits like strawberries, raspberries, or blackberries. You can also add chocolate chips for an indulgent twist.

Dairy-free: Swap the buttermilk with a dairy-free alternative and use plant-based butter for a dairy-free option.

Toppings: Besides maple syrup, add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual servings for about 30 seconds to 1 minute.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 20g
Sodium: 280mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg