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Blueberry buttermilk pancake casserole dish topped with fresh blueberries

Blueberry Buttermilk Pancake Casserole

A delightful baked dish that combines all the flavors of traditional pancakes with juicy blueberries, perfect for breakfast, brunch, or dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 2 cups fresh or frozen blueberries Do not thaw if using frozen.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
  4. Combine the wet and dry ingredients until just mixed. Gently fold in the blueberries to prevent crushing.
  5. Pour the batter into the prepared baking dish and spread it out evenly.
Baking
  1. Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
  2. Let cool for a few minutes, then slice and serve warm.

Notes

Serve warm with powdered sugar or maple syrup. Pairs well with bacon or sausage. Store leftovers in an airtight container in the refrigerator for up to 3 days.