Description
A delightful baked dish combining pancakes and fresh blueberries, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Mix the buttermilk, eggs, melted butter, sugar, and vanilla extract until combined in another bowl.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the blueberries gently.
- Pour the pancake batter into the prepared baking dish.
- Bake for about 25-30 minutes, or until the top is lightly golden and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
Serve warm topped with maple syrup or whipped cream. Great for leftovers; store in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg