Description
Blueberry Buttermilk Pancake Casserole is a cozy, family-friendly breakfast bake that combines fluffy buttermilk pancakes, juicy blueberries, and a rich maple-vanilla custard. Perfect for holidays, weekend brunches, or meal prep, this easy casserole delivers all the flavors of homemade pancakes in one delicious baked dish.
Ingredients
Ingredients
For the Pancake Batter
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For the Maple Custard
- 4 large eggs
- 1 cup whole milk
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
Optional Toppings
- Warm maple syrup
- Fresh blueberries
- Powdered sugar
- Whipped cream
- Butter
- Chopped pecans
Instructions
Instructions
- Prepare the pancake batter: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. Combine the wet and dry ingredients, then gently fold in the blueberries.
- Partially bake: Spread the batter evenly into the prepared baking dish. Bake for 15-18 minutes until the batter is just beginning to set.
- Make the custard: Whisk together eggs, milk, maple syrup, vanilla, and cinnamon until smooth. Pour evenly over the partially baked pancake.
- Finish baking: Return the casserole to the oven and bake for 25-30 minutes, or until golden brown and the custard is fully set in the center.
- Serve: Let the casserole cool for 10 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup, fresh blueberries, butter, or whipped cream.
Notes
Frozen blueberries may be used without thawing. This casserole can be assembled the night before and refrigerated until ready to bake, making it perfect for holidays and brunch gatherings. Store leftovers in the refrigerator for up to 4 days and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 14g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
Keywords: blueberry buttermilk pancake casserole, pancake casserole recipe, blueberry breakfast casserole, baked pancakes, brunch casserole, make ahead breakfast, blueberry pancake bake
