Ingredients
Scale
Gathering ingredients for this dish is like preparing for a friendly kitchen dance—everything falls into place with ease. Here’s what you’ll need:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon powdered sugar (for dusting)
If you’re out of buttermilk, don’t stress! You can mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy; that means your pancakes will be fluffy!
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole cool for 5 minutes before dusting with powdered sugar.
And there you have it—breakfast that’s made with love and a little bit of kitchen magic, just like my mom’s old tomato concoctions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Buttermilk Pancake Casserole, recipe, cooking, food
