Blueberry Buttermilk Pancake Casserole
A Lazy Morning Favorite Turned Into a Family-Sized Treat
This Blueberry Buttermilk Pancake Casserole is a dream breakfast baked into one dish—fluffy buttermilk pancake layers, bursting blueberries, and just the right touch of sweetness. It’s the perfect make-ahead brunch idea for weekends, holidays, or slow mornings when you want something cozy and comforting.
📝 Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons melted butter (plus more for greasing)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: maple syrup, powdered sugar, lemon zest for serving
🍳 Instructions
- Preheat & prep:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. - Make the batter:
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the eggs, buttermilk, melted butter, and vanilla. Combine wet and dry ingredients gently—don’t overmix. - Assemble:
Pour half the batter into the dish. Sprinkle with half the blueberries. Add the remaining batter and top with the rest of the blueberries. - Bake:
Bake for 30–35 minutes or until golden brown and a toothpick comes out clean. - Serve:
Dust with powdered sugar, drizzle with maple syrup, or grate some lemon zest over the top for a fresh zing.
💡 Tips & Variations
- No buttermilk? Use regular milk + 1 tbsp lemon juice or vinegar.
- Add a cream cheese swirl for a cheesecake twist.
- Great for meal prep—slice and store in the fridge for up to 4 days.
