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Blueberry Buttermilk Pancake Casserole

Blueberry buttermilk pancake casserole is an oven pancake casserole baked until the center is set and the top turns golden and lightly springy. It’s studded with blueberries and served in squares with maple syrup drizzle for an easy brunch recipe.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 2 cup buttermilk
  • 2 large eggs
  • 0.25 cup butter, melted
  • 1 tsp vanilla extract
Blueberry topping
  • 2 cup fresh or frozen blueberries
Serving
  • 0.25 powdered sugar
  • 0.5 maple syrup

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish with a light coating so the pancake bake releases easily.
Mix the dry ingredients
  1. Whisk all-purpose flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.
Mix the wet ingredients and combine
  1. Whisk buttermilk, large eggs, melted butter, and vanilla extract until smooth, then stir into the dry ingredients until just combined with no visible dry flour.
Bake with blueberries
  1. Pour the batter into the prepared dish and scatter fresh or frozen blueberries evenly across the top so they bake into the golden surface.
  2. Bake for 35–40 minutes at 375°F until the center is set and the top is golden and lightly springy when touched.
Serve
  1. Dust with powdered sugar, slice into squares, and serve immediately with warm maple syrup drizzled across the top.

Notes

Make-ahead: assemble and bake up to 1 day in advance, then cool, cover, and refrigerate; reheat in a 325°F oven until warmed through (about 10–15 minutes). Fridge storage: 3 days. Freezer: yes—freeze baked squares up to 2 months, thaw overnight in the fridge, then reheat. For a dairy-light swap, use lactose-free buttermilk in the same amount for a similar tang and tender crumb.