Go Back
Blueberry Buttermilk Pancake Casserole recipe
Print Pin

How to Make Blueberry Buttermilk Pancake Casserole at Home

Blueberry Buttermilk Pancake Casserole: Make Blueberry Buttermilk Pancake Casserole with pantry staples, clear cues, and flexible swaps.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • Gently fold in 1 cup of blueberries.

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
  • Pour wet ingredients into the dry mixture and stir until just combined (do not overmix).
  • Gently fold in 1 cup of blueberries.
  • Spread the batter evenly into the prepared baking dish. Sprinkle remaining blueberries on top.
  • In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the casserole.
  • Bake for 35–40 minutes or until golden brown and a toothpick comes out clean.
  • Cool slightly, dust with powdered sugar, and serve with maple syrup if desired.
  • Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
  • Kcal: Approx. 250 per serving | Servings: 8