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Blueberry Buttermilk Pancake Casserole

A delightful mash-up of fluffy pancakes and juicy blueberries, perfect for cozy family gatherings.
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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
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 cups buttermilk Substitute: Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar.
  • 2 large eggs
  • 4 tablespoons melted butter
Add-ins
  • 1 cup fresh blueberries Avoid using frozen blueberries.
For Serving
  • Maple syrup Optional toppings: powdered sugar, whipped cream.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
  3. In another bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter until mixed well.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine.
  5. Fold in the blueberries until evenly distributed.
  6. Grease a 9x13-inch baking dish and pour the batter into it, spreading evenly.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Allow it to cool for a few minutes before slicing. Drizzle with maple syrup and add any other desired toppings.

Notes

Your leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through.