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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole Recipe is an easy oven-baked breakfast with soft pancake batter, buttermilk, and juicy blueberries. It’s perfect for quick mornings or relaxed brunch.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 290
Ingredients Method Notes

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: maple syrup or powdered sugar for serving

Method
 

  1. Heat your oven to 375°F (190°C). Lightly grease the baking dish.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. Small lumps are fine.
  5. Gently fold blueberries into the batter.
  6. Spread the batter evenly in the baking dish.
  7. Bake for 30–35 minutes until the center sets and the top turns lightly golden.
  8. Let it rest for 5 minutes before slicing. Serve warm with maple syrup or powdered sugar if you like.
Tip: I tap the baking dish gently on the counter before baking to level the batter.

    Notes

    💠 Stir batter gently to keep pancakes fluffy.
    💠 Spread blueberries evenly for balanced bites.
    💠 Let the casserole cool slightly before slicing.
    💠 Serve warm for the best texture.