Description
This Blueberry Buttermilk Pancake Casserole is the ultimate make-ahead breakfast dish. It’s fluffy, moist, and full of juicy blueberries, making it the perfect start to your morning. Easy to prepare and bake, it’s a crowd-pleasing dish that combines the best of pancakes and casseroles into one indulgent recipe. Whether for a family brunch or a special occasion, this casserole is sure to become a favorite!
Ingredients
2 cups buttermilk
2 large eggs
1/2 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 cups fresh or frozen blueberries
1/4 cup melted butter (for greasing and adding flavor)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together buttermilk, eggs, sugar, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix!
Gently fold in the blueberries, mixing until evenly distributed.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Allow the casserole to cool for 5-10 minutes before slicing. Serve warm!
Notes
For a crunchy topping, sprinkle some chopped nuts (like walnuts or pecans) on top before baking.
Feel free to make this dish overnight by preparing everything the night before and refrigerating it until you’re ready to bake.
Use frozen blueberries if fresh are not available. No need to thaw them before adding to the batter.
Add a drizzle of maple syrup or a dollop of whipped cream to make it extra indulgent!
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American