Description
Blueberry Buttermilk Pancake Casserole brings weekend brunch magic straight to your breakfast table with minimal morning effort. Layered with fluffy pancake goodness and bursting with sweet blueberries, this casserole delivers comfort and deliciousness that your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (480ml) buttermilk
- 2 large eggs
- 1 ½ cups (225g) fresh or frozen blueberries
Supporting Ingredients:
- 3 tablespoons sugar
- ¼ cup (60g) unsalted butter, melted and cooled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Finishing Ingredients:
- Powdered sugar for dusting
- Maple syrup for serving
- Whipped cream or yogurt on the side
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish generously with non-stick spray or butter.
- Combine 2 cups (250g) flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 3 tablespoons sugar in a large mixing bowl.
- Crack 2 large eggs into a separate bowl and whisk until well beaten.
- Pour 2 cups (480ml) buttermilk, ¼ cup (60g) melted butter, and 1 ½ teaspoons vanilla extract into the eggs. Stir until the mixture looks smooth and consistent.
- Create a well in the center of your dry ingredients and gently pour in the wet mixture.
- Fold the ingredients together with a spatula, stopping as soon as the batter looks barely combined. Small lumps are perfectly fine.
- Transfer the batter into the prepared baking dish, spreading it evenly across the surface.
- Sprinkle 1 ½ cups (225g) blueberries across the top of the batter.
- Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a golden-brown surface.
- Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove from the oven and allow the casserole to rest for 5-10 minutes before slicing.
- Dust with powdered sugar and serve warm with maple syrup and optional whipped cream.
Notes
- Frozen blueberries work perfectly and prevent overmixing the batter, maintaining a tender texture.
- Ensure buttermilk is at room temperature to help ingredients blend smoothly and create consistent pancake texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend to keep the casserole light and fluffy.
- Check doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs for the most tender result.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 276 kcal
- Sugar: 11 g
- Sodium: 323 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 73 mg