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Blueberry Buttermilk Pancake Casserole

A cozy baked version of blueberry buttermilk pancakes — fluffy, buttery, and bursting with berries. Perfect for weekend breakfasts or brunch gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 squares
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Batter
  • 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
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon flour for tossing blueberries
  • powdered sugar for dusting
  • maple syrup for serving

Equipment

  • Mixing bowls
  • Whisk
  • 9x13 inch baking dish
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  4. Combine wet and dry ingredients just until mixed.
  5. Toss blueberries with flour, then fold into the batter.
  6. Pour into baking dish, top with extra blueberries, and bake 35–40 minutes.
  7. Cool 10 minutes before serving. Dust with powdered sugar and drizzle with syrup.

Notes

Perfect for make-ahead breakfast or brunch. Pairs beautifully with coffee or fruit salad.