Go Back
Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 5
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • Optional topping: powdered sugar maple syrup, extra blueberries

Method
 

Preheat Oven:
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Mix Dry Ingredients:
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
  1. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Combine:
  1. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.
Bake:
  1. Pour batter into prepared baking dish. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
Serve:
  1. Sprinkle with powdered sugar or drizzle with maple syrup before serving.

Notes

Use frozen blueberries directly in the batter — no need to thaw; just toss in a little flour to prevent them from sinking.
Let the casserole rest 5 minutes before slicing for cleaner pieces.
For extra flavor, add a pinch of cinnamon or lemon zest to the batter.
Can be made ahead and reheated in the oven or microwave for an easy breakfast.