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Freshly baked blueberry buttermilk pancake casserole in a blue ceramic dish, topped with whole blueberries and powdered sugar.

Blueberry Buttermilk Pancake Casserole

Laura
This delightful Blueberry Buttermilk Pancake Casserole combines fluffy pancake batter, tangy buttermilk, and sweet blueberries into a golden, easy-to-serve breakfast treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8 pieces

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Baking Dish

Ingredients
  

Pancake Batter

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups fresh blueberries

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a baking dish.
  • In a bowl, whisk flour, sugar, baking powder, and salt together.
  • In another bowl, whisk buttermilk, eggs, and melted butter.
  • Combine wet and dry ingredients, then gently fold in blueberries.
  • Pour batter into prepared baking dish and bake for 30–35 minutes until golden brown and set.
  • Let casserole rest for 10 minutes, slice, and serve warm.

Notes

For extra flavor, sprinkle lemon zest or drizzle maple syrup on top before serving.
Keyword blueberry, brunch, buttermilk, pancake casserole