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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole

The Blueberry Buttermilk Pancake Casserole is a delightful breakfast or brunch dish that transforms your favorite fluffy pancakes into an effortless, bake-ahead marvel. This recipe is incredibly useful for busy mornings or when entertaining guests, offering the same beloved flavors with minimal fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs lightly beaten
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries if using frozen, do not thaw
Optional toppings

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium Bowl
  • Spatula
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
    2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  3. In a separate medium bowl, whisk together the lightly beaten eggs, buttermilk, melted butter, and vanilla extract until smooth.
    2 large eggs, 2 cups buttermilk, 4 tablespoons unsalted butter, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. It's okay if there are a few small lumps; overmixing can lead to tough pancakes.
  5. Gently fold in the blueberries. If using frozen blueberries, be careful not to overmix as they can bleed their color into the batter too much.
    1 1/2 cups fresh or frozen blueberries
  6. Pour the batter evenly into the prepared baking dish. Smooth the top with a spatula.
  7. Bake for 25-30 minutes, or until the casserole is golden brown around the edges and a toothpick inserted into the center comes out clean. The center should be set, not jiggly.
  8. Let the Blueberry Buttermilk Pancake Casserole cool slightly before serving. Serve warm with your favorite pancake toppings like maple syrup, whipped cream, or fresh berries.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes for best texture, or microwave for a quicker reheat.