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Blueberry Buttermilk Pancake Casserole: Best Easy Epic 5.

Blueberry Buttermilk Pancake Casserole

This Blueberry Buttermilk Pancake Casserole captures all the comfort of soft, fluffy pancakes bursting with juicy berries, but baked into one glorious, shareable dish. It's a simple, crowd-pleasing breakfast that comes together in minutes, with the oven doing all the work. This makes it a perfect stress-free option for holidays, brunch, or a lazy weekend morning.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries
  • Optional for serving: powdered sugar or warm maple syrup

Equipment

  • 9x13-inch baking dish
  • large bowl
  • Medium bowl
  • whisk
  • spatula
  • wire rack

Method
 

Instructions
  1. Get Ready: First things first, preheat your oven to 350°F (175°C). While it's heating up, grab a 9×13-inch baking dish and give it a light coating of grease. Butter or a non-stick spray works perfectly.
  2. Mix the Dry Goods: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisking them now ensures everything is evenly distributed for a perfect rise.
  3. Mix the Wet Ingredients: In a separate, medium-sized bowl, whisk the buttermilk, large eggs, melted butter, and vanilla extract until they are smooth and well combined.
  4. Combine Gently: Pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula until they are *just* combined. Remember, a few lumps are your friend here—do not overmix!
  5. Fold in Berries: Gently fold in your fresh or frozen blueberries. If using frozen, add them straight from the freezer to prevent the batter from turning purple.
  6. Pour and Spread: Transfer the finished batter into your prepared baking dish. Use your spatula to spread it into an even layer.
  7. Bake to Golden Perfection: Place the dish in the preheated oven and bake for 30–35 minutes. You'll know it's done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean.
  8. Rest and Serve: Let the casserole rest on a wire rack for about 10 minutes before slicing. This helps it set up properly. Serve warm, dusted with powdered sugar or drizzled with maple syrup.

Notes

Do not overmix the batter; a few lumps are fine. To prevent blueberries from sinking, toss them in a tablespoon of the dry flour mixture before adding. Use room temperature eggs and buttermilk for more even baking. If you don't have buttermilk, make a substitute by adding one tablespoon of white vinegar or lemon juice to two cups of regular milk and letting it sit for 5-10 minutes.