Description
A delightful pancake casserole that brings the joy of pancakes to the table without the hassle of flipping. Perfect for family breakfasts or brunch gatherings.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ cup mini chocolate chips or blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- In a separate bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
- If adding mix-ins, gently fold them into the batter.
- Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes or until the top is golden brown and a toothpick comes out clean.
- Let the casserole rest for 5 minutes before slicing and serve warm with toppings of your choice.
Notes
Let buttermilk sit at room temperature for best results. Experiment with different mix-ins to customize your casserole.
