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–+ servings
Callie Brooks

Blueberry Buttermilk Pancake Casserole

A simple and comforting baked pancake casserole that delivers all the flavor of fluffy blueberry pancakes without the hassle of flipping them.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 2 cups buttermilk For a substitute, add 2 tablespoons lemon juice or white vinegar to 2 cups milk.
  • 4 large eggs Use room-temperature for better incorporation.
  • 1/2 cup melted butter Plus a little for greasing.
  • 1 teaspoon vanilla extract
Fruits
  • 2 cups fresh blueberries Frozen berries can be used; toss with flour to reduce bleeding.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined—stop when you no longer see dry streaks. A few lumps are okay.
  5. Gently fold in the blueberries, taking care not to crush them.
Baking
  1. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  2. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  3. Let the casserole rest for 5–10 minutes before slicing into squares. Serve warm.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 230mgFiber: 1gSugar: 9g

Notes

For serving, consider topping with powdered sugar and maple syrup, or pairing with crispy bacon or sausage for a savory balance. Store in the refrigerator for up to 3–4 days, or freeze individual portions.

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