Blueberry Buttermilk Pancake Casserole
A warm, oven-baked pancake casserole that combines fluffy pancakes with juicy blueberries, perfect for brunch with friends or family gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accuracy
- 2 tablespoons sugar Adds light sweetness; you can reduce slightly if topping heavily
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda Key with buttermilk for lift
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk Substitute: 2 cups milk + 2 tbsp lemon juice/vinegar, rested 5–10 min
- 4 large eggs Brings structure and richness
- 1/4 cup melted butter Cool slightly so it doesn’t scramble the eggs
- 1 teaspoon vanilla extract
Fruits and Serving
- 2 cups fresh blueberries Frozen works too—see tips
- Powdered sugar For serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
Mixing and Baking
- Pour the wet mixture into the dry ingredients. Stir gently just until combined. A few small lumps are fine.
- Fold in the blueberries with a spatula using light strokes.
- Pour the batter into the prepared dish and spread it evenly. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean (a moist crumb is fine; wet batter is not).
- Let it rest for 5–10 minutes so it sets. Dust with powdered sugar and slice to serve.
Notes
Serve warm with maple syrup and a knob of butter, add lemon zest on top with a spoonful of Greek yogurt, or enjoy dessert-style with whipped cream and extra blueberries. Leftovers reheat beautifully, and can be stored in the fridge for up to 4 days.