Description
A simple baked casserole that combines the flavor of buttermilk pancakes with fresh blueberries.
Ingredients
Scale
- 1 box (10.6 ounces) refrigerated biscuit dough, cut into quarters
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Arrange the quartered biscuit pieces evenly in the bottom of the prepared baking dish.
- In a large bowl, whisk together the buttermilk, eggs, sugar, vanilla extract, baking powder, and salt until well combined.
- Pour the buttermilk mixture evenly over the biscuit pieces in the baking dish.
- Sprinkle the blueberries over the top of the batter.
- Drizzle the melted butter over the surface.
- Bake for 30 to 35 minutes, or until the casserole is set and lightly golden brown.
- Let it cool for 5 minutes before serving.
Notes
- Serve warm with maple syrup or powdered sugar.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 16
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
- Cholesterol: 65
Keywords: blueberry, buttermilk, pancake, casserole, breakfast, baked pancake