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Blueberry Buttermilk Pancake Casserole: Irresistible Lazy Day Breakfast

A breakfast casserole that combines fluffy buttermilk pancakes with juicy blueberries and a hint of vanilla. Perfect for family brunch or make-ahead mornings!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pancake Mixture
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs beaten
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
Filling
  • 2 cups fresh or frozen blueberries
  • 1/2 cup powdered sugar optional for dusting

Equipment

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

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, combine buttermilk, eggs, melted butter, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in blueberries.
  5. Pour pancake mixture into prepared baking dish and bake for 35-40 minutes, until golden and set.
  6. Allow to cool slightly, slice, and optionally dust with powdered sugar before serving. Serve warm or at room temperature.

Notes

This Blueberry Buttermilk Pancake Casserole is perfect for brunches, lazy weekend mornings, or make-ahead breakfasts. Save this recipe to your Pinterest board for easy access and meal planning!