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Blueberry Buttermilk Pancake Casserole

Blueberry Buttermilk Pancake Casserole
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Blueberry Buttermilk Pancake Casserole is a warm, comforting breakfast dish combining fluffy buttermilk pancakes with fresh blueberries baked into a cozy casserole. Perfect for busy mornings or brunch gatherings, this easy-to-make recipe is family-friendly, customizable, and can be prepared ahead for a hassle-free breakfast with minimal cleanup.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs (or flax eggs for vegan version)
  • 2 cups buttermilk (or almond/soy milk with 1 tsp vinegar for dairy-free)
  • 1/4 cup melted butter (or coconut oil/vegan butter for dairy-free)
  • 1 teaspoon vanilla extract

Other

  • 1 1/2 cups fresh blueberries (can substitute mixed berries or frozen, drained)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray to ensure the casserole bakes evenly and releases easily.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This forms the base for the pancakes’ rise and texture.
  3. Combine the Wet Ingredients: In another bowl, beat the eggs with buttermilk, melted butter, and vanilla extract to add moisture and richness to the casserole.
  4. Assemble the Batter: Slowly add the dry ingredients to the wet, stirring gently just until combined to avoid overmixing. Fold in the fresh blueberries carefully to keep them whole for juicy bursts.
  5. Bake to Perfection: Pour the batter into the prepared baking dish and spread evenly. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Let rest briefly before serving.

Notes

  • Use fresh blueberries for best texture; frozen can be used but drain excess liquid first.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Allow the batter to rest for 10 minutes before baking to improve texture.
  • Test doneness with a toothpick to avoid under- or overbaking.
  • Adding a splash of lemon zest or juice brightens flavor.

Nutrition

Keywords: blueberry, buttermilk, pancake, casserole, breakfast, brunch, gluten-free option, make-ahead, easy recipe

Find it online: https://eazyum.com/blueberry-buttermilk-pancake-casserole/