Print

Blueberry Buttermilk Pancake Casserole: Easy Brunch!

Print Recipe

This Blueberry Buttermilk Pancake Casserole transforms classic pancakes into a stress-free, bake-and-serve brunch delight. Enjoy the warm, cozy satisfaction of fluffy pancakes packed with juicy blueberries, all in one dish!

Ingredients

Scale
  • 20–24 small to medium-sized pancakes or 12–16 larger pancakes
  • Buttermilk
  • Large eggs
  • Granulated sugar
  • Brown sugar
  • Fresh blueberries
  • Vanilla extract
  • Ground cinnamon
  • Melted butter
  • Powdered sugar (optional for serving)
  • Maple syrup (optional for serving)
  • Whipped cream (optional for serving)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter.
  2. Tear or cut the pancakes into bite-sized pieces, roughly 1-2 inches, and arrange about half of them evenly in the bottom of the prepared baking dish.
  3. Scatter about half of the blueberries over the layer of pancakes.
  4. Place the remaining pancake pieces over the blueberries, covering them as much as possible, then scatter the rest of the blueberries over the top layer of pancakes.
  5. In a large mixing bowl, whisk together the buttermilk, eggs, granulated sugar, vanilla extract, and cinnamon until well combined. If desired, whisk in melted butter.
  6. Carefully pour the buttermilk custard mixture evenly over the pancakes and blueberries in the baking dish, gently pressing down on the pancake pieces to ensure they are well-saturated.
  7. For best results, let the casserole sit at room temperature for 15-30 minutes before baking, or refrigerate it overnight.
  8. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
  9. After 30 minutes, remove the foil, sprinkle brown sugar over the top if using, and return the uncovered dish to the oven. Continue baking for another 15-25 minutes until set and golden brown.
  10. Let the casserole cool on a wire rack for 10-15 minutes before serving. Serve warm, dusted with powdered sugar, drizzled with maple syrup, or with a dollop of whipped cream.

Nutrition

Keywords: You can use gluten-free or whole wheat pancakes as substitutions. For a make-ahead option, assemble the casserole up to the custard step and refrigerate overnight.

Find it online: https://softtasty.com/blueberry-buttermilk-pancake-casserole-easy-brunch/