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Blueberry buttermilk pancake casserole baked dish with fresh blueberries

Blueberry Buttermilk Pancake Casserole

A delightful dish that combines fluffy pancakes and juicy blueberries in an easy casserole, perfect for breakfast, brunch, or dessert.
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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: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 1/2 cup sugar
Fruits
  • 2 cups blueberries Use fresh blueberries for the best flavor; frozen blueberries can be used without thawing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs and mix in the buttermilk, melted butter, and sugar.
  4. Combine the wet and dry ingredients, mixing until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking dish and spread it evenly.
Baking
  1. Bake for about 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.
  2. Let cool slightly before slicing and serving.
Serving
  1. Serve warm or at room temperature, topped with maple syrup, powdered sugar, or yogurt.
  2. Add fresh blueberries or a little butter as an enhancement.

Notes

Make sure not to overmix the batter; it's okay if there are a few lumps. Experiment with different toppings like whipped cream or chopped nuts. If you want a sweeter dish, increase the sugar slightly.