Description
This Blueberry Buttermilk Pancake Casserole is a fluffy, oven-baked breakfast packed with juicy blueberries and rich buttermilk flavor. It delivers all the comfort of pancakes in an easy, make-ahead casserole perfect for brunch, holidays, or feeding a crowd.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for tossing blueberries)
Instructions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Combine: Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Add blueberries: Toss blueberries with 1 tbsp flour, then gently fold into batter.
- Assemble: Pour batter into prepared baking dish and spread evenly.
- Bake: Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Serve: Let cool slightly, then serve warm with butter and maple syrup.
Notes
You can swap blueberries for raspberries, strawberries, or chocolate chips. For extra flavor, add a cinnamon sugar topping before baking. This casserole can be made ahead and reheated for easy mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: blueberry pancake casserole, buttermilk breakfast bake, pancake bake recipe, easy brunch casserole, baked pancakes