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A delicious plate of Blueberry Buttermilk Pancake Casserole: Best Easy Epic 5.

Blueberry Buttermilk Pancake Casserole: Best Easy Epic 5

This delightful Blueberry Buttermilk Pancake Casserole is a perfect blend of fluffy pancakes and sweet blueberries, ideal for brunch or breakfast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g all-purpose flour
  • 30 g sugar for sweetness
  • 2 tsp baking powder for leavening
  • 0.5 tsp baking soda for additional leavening
  • 0.5 tsp salt to enhance flavor
  • 480 ml buttermilk adds moisture
  • 2 large eggs for binding
  • 56 g melted butter for richness
  • 5 ml vanilla extract for flavor
  • 225 g fresh or frozen blueberries for sweetness and texture

Equipment

  • 9x13 inch Baking Dish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix the buttermilk, eggs, melted butter, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Fold in the blueberries gently.
  7. Transfer the batter into the prepared baking dish and spread evenly.
  8. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  9. Rest for 10 minutes before slicing. Serve with powdered sugar or warm maple syrup.

Notes

For a fun twist, try adding chocolate chips or nuts to the batter for extra flavor and texture.