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Blueberry Pancake Casserole

Kelli Foster
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2 cups

Blueberries, fresh

1

Lemon, zest from medium

2

Eggs, large

1 tbsp

Lemon juice, freshly squeezed

1 tsp

Baking powder

1 tsp

Baking soda

3 tbsp

Brown sugar, packed

1/2 tsp

Cinnamon, ground

3 cups

Flour

5 tbsp

Granulated sugar

3/4 tsp

Kosher salt

1

Cooking spray

8 tbsp

Butter, unsalted

2 cups

Buttermilk

1/2 cup

Whole or 2% milk