Description
This Blueberry Buttermilk Pancake Casserole is the ultimate easy breakfast or brunch dish. Fluffy layers of pancake batter are baked with juicy blueberries for a soft, comforting, and sweet casserole that’s perfect for feeding a crowd.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.
- Pour batter into prepared baking dish and smooth the top.
- Bake for 35-40 minutes, until the top is golden and a toothpick inserted comes out clean.
- Allow to cool slightly, then serve warm with powdered sugar or maple syrup if desired.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Use fresh blueberries in season or frozen berries, no need to thaw.
- This casserole can be made ahead and reheated for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American