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A slice of Blueberry Buttermilk Pancake Casserole topped with fresh blueberries and powdered sugar on a plate.

Blueberry Buttermilk Pancake Casserole

A simple and delicious pancake casserole perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 1/3 cup melted butter
For the Topping
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
  5. Gently fold in the fresh blueberries.
  6. Pour the batter into the prepared baking dish.
  7. In a small bowl, combine the 2 tablespoons of sugar and cinnamon. Sprinkle this mixture evenly over the batter.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool slightly before serving.

Notes

Serve warm with your favorite pancake toppings like maple syrup, whipped cream, or extra berries.