Go Back
Imagine waking up on a lazy Sunday morning to the intoxicating aroma of freshly baked pancakes wafting through your home. Now, envision that delight transformed into a delightful casserole that serves the entire family with minimal effort. The Blueberry Buttermilk Pancake Casserole is a perfect fusion of traditional pancake goodness and the convenience of a baked dish. This recipe is not only delicious but also incredibly easy to prepare, making it a fantastic choice for family gatherings, brunches, or even a cozy breakfast on a weekday.

Blueberry Buttermilk Pancake Casserole

Start your morning right with this delicious Blueberry Buttermilk Pancake Casserole! This easy-to-make breakfast brings together the classic flavors of fluffy pancakes and juicy blueberries, baked to perfection for a crowd-pleasing dish. Serve it warm with maple syrup, powdered sugar, or whipped cream for an indulgent treat. Perfect for family brunches or cozy weekday breakfasts, this recipe is sure to impress everyone at the table with its delightful taste and simple preparation.
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons granulated sugar

2 large eggs

2 cups buttermilk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

1 teaspoon cinnamon (optional)

Maple syrup, for serving

Powdered sugar, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with non-stick spray or butter.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon (if using).

      Combine Wet Ingredients: In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract until well combined.

        Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Don’t over-mix; a few lumps are perfectly fine.

          Add Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.

            Pour and Bake: Pour the pancake batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Allow the casserole to cool for about 5-10 minutes before slicing into squares. Serve warm, drizzled with maple syrup and a sprinkle of powdered sugar if desired.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 servings