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Blueberry Buttermilk Pancake Casserole

A fluffy, golden baked pancake casserole studded with juicy blueberries. This make-ahead breakfast combines all the flavor of classic pancakes in one convenient dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2.5 cups buttermilk
  • 2 eggs large
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries do not thaw if frozen
For Topping
  • 2 tbsp melted butter for brushing
  • additional blueberries for garnish
  • powdered sugar for dusting
  • pure maple syrup for serving

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter a 9x13-inch baking dish or spray with non-stick cooking spray.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together just until combined. Batter should be slightly lumpy – do not overmix.
  5. Gently fold in blueberries, distributing them evenly throughout the batter.
  6. Pour batter into prepared baking dish, spreading evenly. Tap dish gently on counter to release air bubbles.
  7. Brush top of batter with 2 tablespoons melted butter for extra golden color.
  8. Bake for 35-40 minutes until top is golden brown and a toothpick inserted in center comes out clean.
  9. Remove from oven and let cool for 5-10 minutes before serving.
  10. Cut into squares, dust with powdered sugar, garnish with fresh blueberries if desired, and serve warm with maple syrup.

Notes

Can be made ahead: prepare batter the night before and refrigerate, then bake in the morning (add 5-10 minutes to baking time). Leftovers keep refrigerated for up to 4 days. Reheat individual portions in microwave for 30-60 seconds. Can freeze individual portions for up to 2 months.