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Blueberry Buttermilk Pancake Casserole

A fluffy, fruity breakfast casserole made with buttermilk pancake batter and fresh blueberries. Perfect for brunch or make-ahead mornings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • 0.25 cup melted butter
  • 1 tsp vanilla extract
  • 1.5 cups blueberries fresh or frozen

Equipment

  • 9×13 inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Gently fold in blueberries.
  6. Pour batter into prepared baking dish and spread evenly.
  7. Bake for 35–40 minutes until golden and a toothpick inserted comes out clean.
  8. Cool for 5–10 minutes before slicing. Serve with syrup or toppings as desired.

Notes

For a bright flavor, add 1 tsp of lemon zest or top with a simple streusel before baking.