Name: Blueberry Buttermilk Pancake Casserole: Amazing 1-Pan Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons sugar; 2 cups buttermilk; 2 large eggs; 2 tablespoons unsalted butter, melted; 1½ cups fresh or frozen blueberries; 3 large eggs (for custard); 1 cup whole milk; 1 teaspoon vanilla extract; 2 tablespoons maple syrup; Powdered sugar, for dusting (optional); Maple syrup, for serving

Description

This blueberry buttermilk pancake casserole offers the comforting taste of Sunday mornings, combining the tang of buttermilk pancakes with a creamy custard and sweet blueberries. It’s a make-ahead dish perfect for brunch or any family gathering.

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
1½ cups fresh or frozen blueberries
3 large eggs (for custard)
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
Powdered sugar, for dusting (optional)
Maple syrup, for serving

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together buttermilk, 2 eggs, and melted butter.
Stir the wet ingredients into the dry ingredients until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Scatter the blueberries over the batter.
In a medium bowl, whisk together 3 eggs, milk, vanilla extract, and maple syrup for the custard.
Slowly pour the custard over the pancake and blueberry mixture. Let it sit for 10 minutes.
Bake for 35–40 minutes, or until the center is set and the top is golden.
Let cool for 5–10 minutes, dust with powdered sugar if desired, and serve warm with maple syrup.

Notes

This casserole is perfect for busy mornings and meal prepping.
Use fresh or frozen blueberries; frozen do not need to be thawed.
Allow the custard to soak in before baking for a richer texture.
For a dairy-free version, use plant-based milk and butter.
Add chopped nuts like pecans or almonds for extra crunch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 14g
Fat: 9g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g