Description
Buttery, tangy, and packed with juicy blueberries, this Blueberry Buttermilk Pancake Casserole is a hands-off breakfast that feels special, perfect for feeding a crowd or a busy weekend morning.
Ingredients
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Maple syrup (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish well.
- In a large bowl, whisk the dry ingredients: buttermilk, flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, beat the eggs, then whisk in the melted butter and vanilla.
- Pour the wet mixture into the dry mixture. Stir gently just until you don’t see dry flour.
- Fold in the blueberries carefully.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 25–30 minutes until golden brown and a toothpick inserted near the center comes out clean.
- Cool for 5–10 minutes, then slice and serve warm with maple syrup.
Notes
Don’t overmix the batter. Grease the dish well for crisp edges. Check doneness by the center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American