Description
This Blueberry Buttermilk Pancake Casserole combines all the fluffy, tender goodness of classic pancakes with juicy blueberries in an easy, oven-baked dish. Perfect for brunch, holidays, or lazy weekends, it’s a crowd-pleaser that’s simple to make and even better as leftovers.
Ingredients
- 2 cups all-purpose flour (250g)
- 1/4 cup granulated sugar (50g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (2g)
- 1/2 teaspoon salt (3g)
- 2 cups buttermilk (480ml)
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled (60g)
- 2 teaspoons vanilla extract (10ml)
- 1 1/2 cups fresh or frozen blueberries (225g), divided (1 1/4 cups for batter, 1/4 cup for topping)
- 1 teaspoon lemon zest (optional)
- For serving: maple syrup, powdered sugar, extra blueberries
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, eggs, melted butter, vanilla extract, and lemon zest if using.
- Pour wet ingredients into dry ingredients. Gently stir with a spatula just until no streaks of flour remain. Do not overmix.
- Gently fold in 1 1/4 cups of the blueberries, reserving 1/4 cup for topping. If using frozen berries, toss them in a teaspoon of flour first.
- Spread batter evenly in the prepared baking dish. Scatter reserved blueberries on top.
- Bake for 32–38 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let casserole cool for 10–15 minutes before slicing.
- Cut into squares and serve warm with maple syrup, powdered sugar, and extra blueberries as desired.
Notes
Do not overmix the batter for a tender crumb. Use room temperature eggs and buttermilk for best results. If using frozen blueberries, do not thaw—toss in flour to prevent sinking. Let casserole rest before slicing for easier serving. Can be made gluten-free or dairy-free with simple swaps. Leftovers keep well and can be reheated or enjoyed cold.
- Prep Time: 10 minutes
- Cook Time: 32–38 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 230
- Sugar: 10
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: blueberry pancake casserole, brunch, breakfast, easy casserole, buttermilk pancakes, baked pancakes, make ahead, crowd pleaser, holiday brunch, blueberry recipes