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Blueberry Buttermilk Pancake Casserole Recipe Recipe

Blueberry Buttermilk Pancake Casserole

This delightful pancake casserole is perfect for breakfast or brunch, combining the flavors of traditional pancakes with the convenience of a casserole.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Pour the pancake batter into the prepared baking dish and spread it evenly.
  7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let it cool for a few minutes before serving.

Notes

This casserole is a great make-ahead option for busy mornings. Serve with maple syrup or your favorite toppings for added flavor.