Description

This Blueberry Buttermilk Pancake Casserole is a delightful and easy-to-make breakfast dish that combines the fluffy texture of pancakes with the convenience of a baked casserole. Bursting with fresh blueberries and the cozy warmth of buttermilk and cinnamon, it’s perfect for a family brunch or a special morning treat. Topped with optional powdered sugar and served with maple syrup, this casserole offers all the flavors you love in pancakes but with less fuss and more servings.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

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

Main Add-ins

2 cups fresh blueberries (or frozen, if out of season)

For Serving (Optional)

Powdered sugar
Maple syrup

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and ground cinnamon (if using). Whisk them together until uniformly blended.
Whisk Eggs: In a separate bowl, whisk the eggs vigorously until they become light and frothy, which helps create a fluffy texture in the casserole.
Combine Wet Ingredients: Add the buttermilk, melted unsalted butter, and vanilla extract to the beaten eggs. Whisk everything until fully incorporated and smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, gently fold together the mixtures until just combined, taking care not to overmix to keep the batter light.
Fold in Blueberries: Carefully fold in the fresh or frozen blueberries evenly throughout the batter without crushing them.
Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish using cooking spray or butter to prevent sticking.
Pour Batter: Pour the pancake batter evenly into the greased baking dish, smoothing the top moderately with a spatula to distribute evenly.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The casserole is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool: Remove the casserole from the oven and allow it to cool for approximately 10 minutes. This step helps it set for easier cutting.
Serve: Cut the casserole into squares. Serve warm or at room temperature, dusted with powdered sugar if desired, and offer maple syrup, whipped cream, or yogurt alongside. Fresh fruit can also be served on the side for extra flavor and presentation.

Notes

This casserole can be made with frozen blueberries; just make sure to add them directly without thawing to prevent turning the batter blue.
Do not overmix the batter; overmixing can make the casserole dense instead of fluffy.
For a dairy-free version, substitute buttermilk with a plant-based milk plus a tablespoon of lemon juice.
Leftovers can be refrigerated and reheated in the oven or microwave.
Adding a pinch of cinnamon enhances warmth and flavor but is optional.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: blueberry pancake casserole, baked pancake, easy breakfast casserole, blueberry breakfast, buttermilk pancakes, brunch recipe, family breakfast