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Blueberry buttermilk pancake casserole topped with fresh blueberries

Blueberry Buttermilk Pancake Casserole

A warm and shareable breakfast casserole filled with tender buttermilk pancakes and juicy blueberries, perfect for feeding a crowd during brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Base (Pancake-Style Batter)
  • 2 cups all-purpose flour Measure with a spoon-and-level method for consistent texture.
  • 2 teaspoons baking powder Gives lift and a light crumb.
  • 1 teaspoon baking soda Works with buttermilk to add tenderness and a slight tang.
  • ½ teaspoon fine salt Balances sweetness and enhances flavor.
  • 2 tablespoons granulated sugar A touch of sweetness in the batter.
For the Wet Ingredients
  • 2 cups buttermilk If you only have milk, see substitutions below.
  • 3 large eggs Room temperature for better incorporation and rise.
  • ¼ cup melted butter Adds richness and helps brown the top.
For the Fruit & Finish
  • 1 cup fresh blueberries If using frozen, do not thaw to prevent bleeding.
  • Powdered sugar for serving (optional) A light dusting looks lovely and adds a delicate sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, and sugar until combined.
  3. In another bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined. Fold in the blueberries carefully.
  5. Spread the batter evenly in the prepared baking dish.
Baking
  1. Bake in the preheated oven for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  2. Let the casserole cool for 10–15 minutes before slicing and serving.

Notes

Serve warm with a light dusting of powdered sugar, maple syrup, or yogurt. Store leftovers in an airtight container for 3–4 days. You can assemble the batter in the baking dish and refrigerate for up to 12 hours before baking.