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Delicious blueberry buttermilk pancake casserole baked and served in a dish

Blueberry Buttermilk Pancake Casserole

A delightful twist on classic pancakes, this casserole combines fluffy buttermilk pancakes with juicy blueberries, perfect for breakfast gatherings or family brunches.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
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
  • 4 large eggs
  • 1/4 cup melted butter
Additions
  • 1 cup fresh blueberries Use fresh for best flavor
  • Powdered sugar for serving (optional)

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, whisk together the buttermilk, eggs, and melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish and spread evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  2. Allow to cool slightly before slicing.
Serving
  1. Serve warm, dusted with powdered sugar if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warmed through.