Description
Blueberry Buttermilk Pancake Casserole is a fluffy, oven-baked breakfast dish that combines the comfort of classic pancakes with the ease of a casserole. Bursting with juicy blueberries and rich buttermilk flavor, it’s soft, golden, and perfect for feeding a crowd.
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
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Gently fold in blueberries.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 35–40 minutes or until golden brown and set in the center.
- Let cool slightly, dust with powdered sugar or drizzle with maple syrup before serving.
Notes
- Do not overmix the batter to keep the casserole fluffy.
- Frozen blueberries can be used without thawing.
- Best served warm straight from the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American