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Blueberry Buttermilk Pancake Casserole Recipe

Blueberry Buttermilk Pancake Casserole

This Blueberry Buttermilk Pancake Casserole offers all the fluffy, golden-brown goodness of classic buttermilk pancakes but is conveniently baked in one simple dish. It's a perfect, stress-free secret weapon for feeding a crowd during family gatherings or holiday breakfasts. You can even prepare it the night before and simply pop it in the oven in the morning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium bowl
  • whisk
  • Spatula or wooden spoon

Method
 

Instructions
  1. Prepare Your Oven and Dish: First things first, get your oven preheating to 375°F (190°C). Grab a 9x13-inch baking dish and lightly grease it with butter or nonstick spray. This simple step ensures your beautiful casserole comes out cleanly later.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking helps distribute everything evenly, which is key for a consistent, fluffy texture in your final Blueberry Breakfast Casserole.
  3. Combine the Wet Ingredients: In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until they're just combined. Don't worry about getting it perfectly smooth.
  4. Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon only until the flour is just moistened. A few lumps are perfectly fine! Overmixing develops the gluten and will make your casserole tough, which is the last thing we want.
  5. Fold in the Blueberries: Gently fold in your blueberries. If you're using frozen berries, it's a good idea to toss them with a tablespoon of flour first to prevent them from sinking to the bottom and turning your batter purple.
  6. Pour and Bake: Pour the batter evenly into your prepared baking dish. If you like, you can sprinkle a little extra sugar on top for a slightly crispier crust. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Rest and Serve: Let the Blueberry Pancake Casserole cool for about 5-10 minutes before slicing. This helps it set up properly. Serve warm with your favorite pancake toppings like maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.

Notes

Resist the urge to overmix the batter; a lumpy batter is ideal for a fluffy texture. If using frozen blueberries, toss them in a tablespoon of flour before folding them in to prevent sinking and color bleeding. The casserole can be fully assembled the night before (without blueberries), refrigerated, and baked in the morning; just add 5-10 minutes to the baking time.