Ingredients
Pancake Casserole Base
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Optional Topping
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Extra blueberries (for serving)
- Powdered sugar, maple syrup, or whipped cream (for serving)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined—avoid overmixing to ensure a tender, fluffy casserole.
- Fold in Blueberries: Gently fold in the fresh or frozen blueberries (if using frozen, do not thaw to prevent excess moisture). Ensure berries are distributed throughout the batter.
- Pour into Pan: Pour the pancake batter into the prepared baking dish, spreading it evenly with a spatula for a uniform bake.
- Add Topping (Optional): If desired, mix brown sugar and cinnamon in a small bowl and sprinkle evenly over the batter for extra flavor and sweetness.
- Bake: Place the dish in the oven and bake for 25–30 minutes, or until the casserole is puffed, golden brown, and a toothpick inserted in the center comes out clean.
- Cool Slightly and Serve: Remove the casserole from the oven and let it rest for a few minutes. Slice and serve warm with maple syrup, powdered sugar, whipped cream, or extra fresh blueberries as desired.
Notes
- For best results, do not overmix the batter—just stir until combined.
- Fresh or frozen blueberries can be used. If using frozen, add them straight from the freezer.
- You can make your own buttermilk substitute by combining milk with lemon juice or vinegar as described in the tips above.
- Prep the casserole the night before, refrigerate, and simply bake in the morning for an easy make-ahead brunch.
- Customize by adding other fruits such as raspberries, strawberries, or peaches.
- Leftovers freeze well! Reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 280
- Sugar: 13g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
