Description
A delightful casserole that captures the classic flavors of blueberry buttermilk pancakes in a convenient baked form, perfect for sharing with family.
Ingredients
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1/4 cup melted butter
- 1 cup blueberries
- Maple syrup for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the buttermilk, eggs, and melted butter.
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool slightly, then cut into squares and serve warm with maple syrup.
Notes
For a different flavor profile, add vanilla extract or cinnamon to the batter. Store leftovers in an airtight container in the refrigerator.
