Description
A delightful pancake bake infused with plump blueberries and rich buttermilk, perfect for family gatherings or leisurely breakfasts.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup oats (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- Combine the wet and dry ingredients gently until just combined. Fold in the blueberries and cinnamon.
- Transfer the batter to the prepared baking dish.
- In a small bowl, mix the brown sugar and oats, then sprinkle over the batter.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
This pancake bake can be prepared the night before. Reheat in the oven or microwave before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg