Description
This Blueberry Buttermilk Pancake Casserole brings all the goodness of fluffy pancakes into one easy-to-bake dish. With sweet blueberries, rich buttermilk, and a dusting of powdered sugar, it’s perfect for weekend brunches or holiday breakfasts.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 large eggs
½ cup unsalted butter, melted
2 cups fresh blueberries (or frozen)
Powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, eggs, and melted butter until well blended.
4. Pour wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fold in the blueberries, reserving a few to sprinkle on top.
6. Pour batter into the greased baking dish and spread evenly. Sprinkle reserved blueberries on top.
7. Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Cool slightly, then dust with powdered sugar before slicing and serving. Optional: top with maple syrup or whipped cream.
Notes
Frozen blueberries can be used, but toss them in a bit of flour to prevent sinking.
Don’t overmix the batter—lumps are okay and help maintain fluffiness.
This casserole reheats beautifully and can be made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 12g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
Keywords: blueberry pancake casserole, baked pancake breakfast, buttermilk casserole, brunch recipes, blueberry brunch bake