Name: Blueberry Buttermilk Pancake Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1 1/2 cups buttermilk; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 1/4 cup maple syrup (for drizzling); Powdered sugar (optional, for dusting)

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Blueberry Buttermilk Pancake Casserole a delicious and easy-to-make casserole featuring layers of fluffy buttermilk pancakes, sweet blueberries, and a touch of maple syrup—perfect for breakfast or brunch!

Ingredients

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

2 large eggs

1 ½ cups buttermilk

¼ cup butter, melted

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

¼ cup maple syrup (for drizzling)

Powdered sugar (optional, for dusting)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

Gently fold in the blueberries.

Pour the pancake batter into the prepared casserole dish and spread it out evenly.

Bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick inserted into the center comes out clean.

Drizzle with maple syrup and dust with powdered sugar (if desired) before serving.

Servings and Timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Variations

Add-ins: Feel free to experiment with other fruits like strawberries, raspberries, or blackberries. You can also add chocolate chips for an indulgent twist.

Dairy-free: If I need a dairy-free option, I swap the buttermilk with a dairy-free alternative and use plant-based butter.

Toppings: Besides maple syrup, I like adding a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, I recommend using the oven at 350°F (175°C) for 10-15 minutes, or microwaving individual servings for about 30 seconds to 1 minute.

FAQs

Can I make this pancake casserole ahead of time?

Yes, I can prepare the casserole the night before. Just cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. In the morning, bake it as directed!

Can I freeze this pancake casserole?

Absolutely! To freeze, I allow it to cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, I bake it at 350°F (175°C) for 20-25 minutes, or until heated through.

Can I use frozen blueberries?

Yes, I can use frozen blueberries instead of fresh. I just fold them into the batter frozen to avoid them turning mushy during baking.

Can I add nuts or seeds to this recipe?

Definitely! I love adding chopped walnuts or pecans for a bit of crunch, or sprinkling some chia seeds on top before baking.

How can I make this pancake casserole sweeter?

If I prefer a sweeter casserole, I can increase the sugar to 3 tablespoons or add more maple syrup on top before serving. Alternatively, I can mix some sweetened condensed milk into the batter.

Conclusion

This Blueberry Buttermilk Pancake Casserole is a simple, yet indulgent breakfast or brunch treat. It’s perfect for lazy weekends, holidays, or whenever I want to impress my family and friends with minimal effort. With its fluffy texture, burst of blueberries, and a hint of maple syrup, it’s bound to become a favorite in my recipe collection.

Recipe:

Blueberry Buttermilk Pancake Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A delicious and easy-to-make casserole featuring layers of fluffy buttermilk pancakes, sweet blueberries, and a touch of maple syrup—perfect for breakfast or brunch!

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Gently fold in the blueberries.
Pour the pancake batter into the prepared casserole dish and spread it out evenly.
Bake for 30-35 minutes, or until the casserole is golden brown on top and a toothpick inserted into the center comes out clean.
Drizzle with maple syrup and dust with powdered sugar (if desired) before serving.