Best Blueberry Buttermilk Pancake Casserole
A fluffy, oven-baked blueberry buttermilk pancake casserole that’s perfect for easy brunches, holidays, or feeding a crowd with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups full-fat buttermilk, room temperature
2 large eggs
1/4 cup unsalted butter, melted (plus more for greasing)
2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Maple syrup and powdered sugar, for serving
Instructions
1. Preheat oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, then whisk in buttermilk, melted butter, vanilla, and lemon zest if using.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
5. Fold in 1 1/2 cups of the blueberries.
6. Pour the batter into the prepared baking dish and scatter the remaining blueberries evenly over the top.
7. Bake for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Let cool for 5 minutes before slicing and serving with maple syrup and powdered sugar.
Notes
Use full-fat buttermilk for the best texture and richness.
Frozen blueberries can be used without thawing.
Serve warm for best flavor and texture.
Leftovers reheat well in the microwave.