Description
Looking for the best blueberry buttermilk pancake casserole? This recipe is quick, easy, and so fluffy perfect for brunch, holiday mornings, or breakfast ideas! Whether you’re after a cozy weekend bake or an easy make-ahead breakfast, this casserole delivers every time. Great for feeding a crowd, meal prepping, or sharing with family. Save this easy blueberry buttermilk pancake casserole recipe for your next brunch day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Maple syrup, for serving
- Butter, for serving
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients, mixing gently. Fold in most blueberries, reserving some.
- Pour batter into dish and top with reserved blueberries.
- Bake 35-40 minutes, until golden and a toothpick comes out clean.
- Cool slightly before slicing. Serve with extra butter and maple syrup.
Notes
- Add lemon zest for a fresh twist.
- Use frozen blueberries if needed (toss in flour first).
- Assemble ahead and bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 16g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg