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Blueberry Buttermilk Pancake Casserole

Fluffy baked pancake casserole filled with juicy blueberries and rich buttermilk flavor. Perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

For the Casserole:
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries
For Topping (Optional):
  • 2 tablespoons coarse sugar for sprinkling
  • Maple syrup for serving
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F and grease 9x13-inch dish.
  2. Whisk flour, sugar, baking powder, baking soda, and salt.
  3. Mix buttermilk, eggs, melted butter, and vanilla.
  4. Combine wet and dry ingredients gently.
  5. Fold in blueberries.
  6. Pour into dish, sprinkle with sugar, and bake 35–40 minutes.
  7. Cool slightly, slice, and serve with syrup or powdered sugar.