Blueberry Buttermilk Pancake Casserole Recipe
A fluffy oven-baked breakfast casserole made with buttermilk, fresh blueberries, and simple pantry ingredients. Perfect for brunch, meal prep, and family breakfasts.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium Mixing Bowl
- whisk, spatula
- Measuring Cups & Spoons
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries divided
- Butter for greasing the baking dish
- For Serving Optional:
- Warm maple syrup
- Powdered sugar
- Fresh blueberries
- Whipped cream or Greek yogurt
Instructions
- Prep & Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.Mix Dry & Wet Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.Combine Batter & Berries: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined (do not overmix; small lumps are fine). Gently fold in 1½ cups of blueberries.Assemble & Bake: Spread the batter evenly into the prepared baking dish. Scatter the remaining ½ cup of blueberries over the top. Bake for 30–40 minutes until lightly golden on top and a toothpick inserted in the center comes out mostly clean.Rest & Serve: Let the casserole rest for 10 minutes to set. Dust with powdered sugar, slice, and serve warm with maple syrup and fresh berries.