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Blueberry Buttermilk Pancake Casserole

Blueberry buttermilk pancake casserole is an oven pancake casserole that bakes into a golden, lightly springy slab studded with blueberries. Cut into squares and served with maple syrup for an easy brunch recipe that’s great for make-ahead pancakes.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 2 cup buttermilk
  • 2 large eggs
  • 0.25 cup butter, melted
  • 1 tsp vanilla extract
Blueberries and serving
  • 2 cup fresh or frozen blueberries
  • 1 powdered sugar
  • 1 maple syrup

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, making sure the corners are coated to prevent sticking (no visible dry spots).
  2. Whisk all-purpose flour, sugar, baking powder, baking soda, and salt together in a bowl until the mixture looks uniform in color.
Mix batter
  1. Whisk buttermilk, large eggs, melted butter, and vanilla extract together until smooth, with no streaks of egg visible.
  2. Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry flour remains to keep the bake tender.
Bake and finish
  1. Pour the batter into the prepared dish and scatter fresh or frozen blueberries evenly across the top so they’re dotted throughout.
  2. Bake at 375°F for 35–40 minutes until the center is set and the top is golden and lightly springy when gently pressed.
  3. Dust with powdered sugar, slice into squares, and serve with warm maple syrup for drizzling.

Notes

Pro tip: use an oven-safe 9x13 dish and distribute blueberries evenly before baking so every square gets berries. Store leftovers covered in the refrigerator for up to 3 days; rewarm individual squares in the oven or microwave until hot. Freezing is yes—freeze cooled squares airtight for up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the all-purpose flour for whole-wheat pastry flour for a slightly nuttier flavor while keeping the casserole tender.