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Blueberry Buttermilk Pancake Casserole

A delightful twist on classic pancakes, this casserole combines fluffy buttermilk pancakes with blueberries, all baked in one dish, making it perfect for breakfast or brunch.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 4 large eggs
  • 1/4 cup melted butter
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish.
  7. Bake for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.
  8. Let it cool slightly, slice, and serve warm.

Notes

Serve warm with syrup, whipped cream, or a sprinkle of powdered sugar. Fresh fruit on the side enhances the experience.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 10g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 100mg

Keywords: pancake casserole, blueberry pancakes, breakfast casserole, brunch recipes