Description

This Blueberry Buttermilk Pancake Casserole combines the fluffiness of pancakes with the simplicity of a one-pan dish, loaded with juicy blueberries and perfect for breakfast or brunch.

Ingredients

Scale

2 cups (240g) all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (475ml) buttermilk
2 large eggs
1/4 cup (60g) melted butter
1 teaspoon vanilla extract
1 to 1 1/2 cups fresh or frozen blueberries
Maple syrup (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, gently whisking until just combined. Do not overmix.
Using a spatula, gently fold in the blueberries.
Spread the batter evenly into the prepared baking dish.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole rest for 5-10 minutes before slicing and serving.
Optional: Dust with powdered sugar or drizzle with warm maple syrup before serving.

Notes

For best results, use fresh blueberries or frozen wild blueberries. Toss frozen blueberries in flour before adding to the batter to prevent sinking. Let the casserole cool slightly before slicing to allow it to set properly.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Fat: 8
Carbohydrates: 30
Fiber: 2
Protein: 6

Keywords: blueberry casserole, pancake casserole, buttermilk pancakes, breakfast casserole, brunch recipe