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Description
Fluffy, baked, and loaded with blueberries, this blueberry buttermilk pancake casserole is your new go-to make-ahead brunch hero.
Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups buttermilk
1/4 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk buttermilk, eggs, butter, and vanilla.
4. Combine wet and dry ingredients, stirring just until blended.
5. Fold in 1 cup blueberries, then pour batter into baking dish.
6. Top with remaining 1/2 cup blueberries, brown sugar, and cinnamon.
7. Bake 35–40 minutes until golden and set. Cool 10 minutes before serving.
Notes
Use frozen blueberries straight from the freezer—no thawing needed.
Substitute buttermilk with milk + lemon juice if needed.
Can be assembled ahead and baked in the morning.
Leftovers reheat beautifully and freeze well for future brunches.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Bake
- Cuisine: American