Description
A delightful twist on traditional pancakes, this Raspberry Buttermilk Pancake Casserole features fluffy pancakes layered with sweet, tart raspberries, baked to perfection.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 1 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, and melted butter. Combine both mixtures until just blended, being careful not to overmix.
- Gently fold in the fresh raspberries into the batter.
- Preheat your oven to 350°F (175°C). Pour the batter into a greased baking dish and bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, let the casserole cool for a few minutes. Dust with powdered sugar if desired, slice, and serve warm.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- If lactose intolerant, substitute buttermilk with almond milk or oat milk.
- Frozen raspberries can be used if fresh ones are unavailable; thaw and drain them before use.
- Let the batter rest for about 10 minutes before baking for extra fluffiness.
- Using room temperature ingredients can help create a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Raspberry, Buttermilk, Pancake, Casserole, Breakfast, Brunch