Description

This Blueberry Buttermilk Pancake Casserole is a delightful twist on traditional pancakes, baked into a warm, golden breakfast casserole bursting with juicy blueberries. Perfect for brunch or a cozy morning treat, it combines tender buttermilk pancakes with fresh or frozen blueberries, baked to perfection with a crisp top and a moist, fluffy interior.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

Additional Ingredients

1 cup fresh or frozen blueberries

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until smooth and fully blended.
Form Batter: Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined, being careful not to overmix to keep the casserole tender.
Add Blueberries: Gently fold in the fresh or frozen blueberries to evenly distribute them throughout the batter without crushing.
Pour and Spread: Transfer the batter into the prepared baking dish and spread it evenly with a spatula for uniform baking.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove from the oven and allow the casserole to cool for a few minutes before slicing and serving. Enjoy it plain or with your choice of toppings.

Notes

You can use either fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter.
If you don’t have buttermilk, create a substitute by combining 1 tablespoon of lemon juice or vinegar with milk to make 2 cups, letting it sit for 5 minutes.
To prepare in advance, assemble the casserole the night before, cover and refrigerate, then bake fresh in the morning.
Check doneness by inserting a toothpick into the center; if it comes out clean, the casserole is done.
Serve with optional toppings like maple syrup, powdered sugar, whipped cream, or extra fresh blueberries for added flavor and presentation.

Prep Time: 10 minutes
Cook Time: 28 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 280
Sugar: 10g
Sodium: 320mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 7g
Cholesterol: 75mg

Keywords: Blueberry Pancake Casserole, Buttermilk Pancake, Breakfast Casserole, Brunch Recipe, Blueberry Breakfast