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Blueberry Buttermilk Pancake Casserole

A delightful casserole combining the goodness of fluffy pancakes with juicy blueberries, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 2 cups buttermilk Ensure it's at room temperature for best results.
  • 1 large egg
  • ¼ cup vegetable oil Can substitute with melted coconut oil.
Filling
  • 1 cup fresh blueberries Frozen blueberries can be used if thawed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish to prevent sticking.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In another bowl, combine the buttermilk, egg, and vegetable oil. Mix well until fully incorporated.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
  6. Gently fold in the blueberries until evenly distributed.
  7. Pour the batter into the prepared baking dish and spread it out evenly.
  8. Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
  9. Allow to cool for a few minutes before slicing and serve warm with your favorite toppings.

Notes

For best results, ensure ingredients are at room temperature. Store leftovers in plastic wrap in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or bake for a crispy texture.