Blueberry Buttermilk Pancake Casserole
A moist, fluffy casserole baked to golden perfection, filled with fresh blueberries simmered into juicy pockets. Perfect for brunch or weekend breakfasts with minimal effort.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 12 servings 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large bowl.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine).
Gently fold in blueberries with a spatula.
Spread batter evenly in the prepared dish.
Bake 25–30 minutes until golden and a toothpick comes out clean.
Let cool slightly before slicing.
Notes
Use frozen blueberries directly from the packaging for even distribution.
Store leftovers in an airtight container at room temperature for up to 2 days or frozen for 2 weeks.
For a dairy-free option, substitute buttermilk with 1 3/4 cups milk + 2 tbsp lemon juice.
Swap blueberries with blackberries, raspberries, or grated zucchini for variety.
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 195
- Sugar: 15g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg