Description
Blueberry Buttermilk Pancake Casserole is a cozy, oven-baked breakfast dish that captures the flavor of fluffy blueberry pancakes in an easy, hands-off casserole form. It’s soft, tender, and bursting with blueberries—perfect for weekend mornings or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla extract.
- Combine wet and dry ingredients just until mixed—do not overmix.
- Fold in most of the blueberries, reserving a few for the top.
- Pour batter into prepared dish and scatter remaining blueberries on top.
- Bake for 35–40 minutes until top is golden and center is set.
- Let cool slightly before serving with powdered sugar or warm maple syrup.
Notes
- Use frozen blueberries straight from the freezer—toss with flour to prevent sinking.
- Substitute buttermilk with milk and lemon juice or vinegar if needed.
- Make ahead by preparing the batter the night before and baking in the morning.
- Try adding lemon zest or a crumb topping for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
