Blueberry Buttermilk Pancake Casserole
A cozy dish that combines fluffy pancakes and warm blueberry pie in one casserole, perfect for brunch or dinner gatherings.
Ingredients
For the Casserole Base
- 3 cups buttermilk pancake mix or homemade blend — 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, pinch of salt
- 2 large eggs lightly beaten, adds structure and richness
- 1.5 cups milk dairy or plant-based to thin the batter
- 4 tablespoons unsalted butter melted and cooled slightly for richness
- 2 teaspoons vanilla extract for warm floral notes
- 1/3 cup maple syrup or honey plus extra for serving
- 1 unit lemon zest optional, brightens the blueberries
- 1/2 teaspoon cinnamon optional, adds warmth
- 1 pinch salt balances sweetness
Blueberries
- 2 cups fresh or frozen blueberries the stars of this casserole
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, whisk together the pancake mix, eggs, milk, melted butter, vanilla, maple syrup, lemon zest, cinnamon, and salt until smooth.
- Gently fold in the blueberries, reserving a handful for topping.
- Pour the batter into the prepared dish and scatter the reserved blueberries on top.
Baking
- Bake for 35–40 minutes, until golden edges form and a toothpick inserted comes out with a few moist crumbs.
- Let cool for 10 minutes before slicing. Serve with extra maple syrup, whipped cream, or Greek yogurt.
Notes
Make ahead by assembling up to 24 hours prior to baking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months.