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Blueberry Buttermilk Pancake Casserole Recipe

4.9 from 59 reviews

A delicious and easy-to-make Blueberry Buttermilk Pancake Casserole that combines tender pancake batter with fresh blueberries and tangy buttermilk, baked to fluffy perfection. Perfect for a cozy breakfast or brunch.

Ingredients

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Pancake Batter

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Blueberries

  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Prepare Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, then mix in the buttermilk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring just until combined to form the pancake batter.
  2. Assemble Casserole: Grease a 9×13 inch baking dish lightly with butter or non-stick spray. Pour the pancake batter evenly into the dish. Scatter the blueberries evenly over the top of the batter.
  3. Bake: Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 35-40 minutes, or until the casserole is puffed, golden on top, and a toothpick inserted into the center comes out clean.
  4. Serve: Let the casserole cool slightly before serving warm. Optionally, drizzle with maple syrup or dust with powdered sugar for added sweetness.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter.
  • For a dairy-free option, substitute buttermilk with a mixture of milk and lemon juice.
  • Ensure not to overmix the batter to keep pancakes tender and fluffy.
  • This casserole can be prepared the night before and baked in the morning for a quick breakfast.

Keywords: blueberry pancake casserole, buttermilk pancakes, baked pancake, breakfast casserole, blueberry breakfast