Description
Blueberry Buttermilk Pancake Casserole is a cozy, make‑ahead breakfast that brings the flavor of fluffy pancakes and juicy blueberries together in a golden baked dish. Perfect for brunches, holiday mornings, or feeding a crowd without flipping individual pancakes.
Ingredients
- 2 cups all‑purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 3/4 cups buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 1/2–2 cups fresh or frozen blueberries
- Optional toppings: maple syrup, powdered sugar, extra blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together buttermilk, eggs, sugar, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. Fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the casserole cool slightly before slicing. Serve with maple syrup, extra blueberries, or a dusting of powdered sugar.
Notes
- Swap blueberries for strawberries, raspberries, or chocolate chips for a different twist.
- Add lemon zest to the batter for a bright citrus note.
- Drizzle with a cream cheese glaze or maple butter for extra richness.
- Use plant‑based buttermilk and vegan butter to make this dairy‑free.
- Top with a streusel made from brown sugar, flour, and butter for a crumb cake‑like finish.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 300
- Sugar: 14g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
