Description
A delightful casserole combining fluffy pancakes and juicy blueberries, perfect for weekend brunch or gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups blueberries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, mix the buttermilk, sugar, eggs, melted butter, and vanilla extract until smooth.
- Gently combine the wet and dry ingredients, mixing until just combined.
- Carefully fold in the blueberries.
- Pour the batter into your baking dish and spread evenly.
- Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Allow to cool for a few moments before slicing and serving warm with a dusting of powdered sugar.
Notes
Make-ahead: Prepare the batter the night before and refrigerate overnight. Can also be air fried with adjustments.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg