Description
Blueberry Buttermilk Pancake Casserole is a soft, fluffy breakfast bake loaded with blueberries, perfect for weekend brunch, holidays, or feeding a crowd.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: powdered sugar or maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries gently.
- Transfer the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Rest for 10 minutes before slicing. Serve with powdered sugar or warm maple syrup.
Notes
- Ideal for feeding a crowd or weekend brunch.
- Can use fresh or frozen blueberries.
- Let the casserole rest for 10 minutes before slicing for clean portions.
- Serve with powdered sugar or warm maple syrup, as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ≈ 340
- Sugar: ≈ 14 g
- Sodium: ≈ 230 mg
- Fat: ≈ 14 g
- Saturated Fat: ≈ 6 g
- Unsaturated Fat: ≈ 8 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 46 g
- Fiber: ≈ 3 g
- Protein: ≈ 11 g
- Cholesterol: ≈ 120 mg
Keywords: Blueberry Buttermilk Pancake Casserole, blueberry pancake bake, buttermilk pancakes, breakfast casserole, weekend brunch recipe, easy blueberry breakfast