Directions
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Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the mixture is well combined; this step ensures you have even leavening throughout the casserole.
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In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined. The buttermilk will add a tremendous depth of flavor and tenderness to your pancake casserole.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to over-mix. Over-mixing can lead to a dense texture.
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Fold in the blueberries gently, making sure not to crush them. Each berry should maintain its shape to provide bursts of flavor throughout the dish.
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Pour the batter into the prepared baking dish and spread it evenly using a spatula. This will help ensure even baking, producing a wonderful golden top.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick comes out clean. Watch the casserole closely toward the end of the baking time; you want it to rise beautifully without overbrowning.
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Allow to cool slightly before slicing and serving. The slight cooling helps the casserole set up more firmly, making it easier to cut and serve.
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